Embed Size (px)
DESCRIPTION
The BRC Global Standard for Food Safety has undergone extensive revision. As of the 1st January 2012 all existing and new food businesses certified to the standard will be audited against the requirements of Issue 6. As you prepare for your upcoming audit it is important to understand what changes have occurred in the requirements and how best to address them. In this Seminar you will be provided with an overview of the main changes by experienced professionals involved in BRC certification. You will also get practical advice on how to get started on revising your system. The webinar is free and there will be plenty of time for Q&A and networking at the end of the session.
Citation preview
BRC Global Standard for Food Safety Issue 6
Overview of Changes
SeminarDublin, 20th March 2012
BRC Global Standard for Food Safety Issue 6
Overview of Changes Summary
George Howlett
safefood360.com
safefood360.com
Agenda
• Overview of the BRC Issue 6• Reasons for change• Changes in the requirements• How to get started on changes• New audit focus & what to expect• Audit options• Questions and answers session• Networking
safefood360.com
Change
Change in any global food standard impacts on the sector
safefood360.com
Management of Impacts
• Read the standard
• Understand the requirements
• Learn and gain insight
• Prepare early
safefood360.com
Who are the BRC?
• British Retail Consortium• Trade association representing British retailers • Maintain clear policies on food safety
safefood360.com
What are the BRC Global Standards?
• Global safety and quality certification programme
• 17,000 certificated suppliers in 90 countries
• Facilitate standardisation• Standards cover food,
consumer products, packaging, storage & distribution
• Provide protection to the consumer
safefood360.com
Global Standard for Food
• First published in 1998• Revised every 3-4 years• Initially developed to meet
legal requirements• Developed into best practice
Global Food Safety Initiative - GFSI
safefood360.com
Why Change the Global Standard for Food?
Consumer Goods Forum
GFSI Guidance Document
Sixth Edition
safefood360.com
Why Change the Global Standard for Food?
• Produce a standard that truly reduces duplicate audits
• Improve the balance between time spent in the office and time in the factory
• Review the audit report to ensure it adds value - not cost
• Improve the consistency between auditors• Provide a way to recognise sites in development
Feedback
safefood360.com
Core Principles of BRC Standard
• Drive improvements in food safety• Enable manufactures meet the demands of their
customers – reduce multiple audits• Facilitate improvements and efficiencies• Provide part of the due diligence defence for both
customers and the certified site
safefood360.com
Publication – Issue 6
• Issue 6 publication date – July 2011
• Translations from - September 2011
safefood360.com
New for Issue 6
• Re-focus of the audit process• Introduction of more choice of audits• Facilitate voluntary unannounced audits• Enrolment scheme• Extensive change and evolution of requirements• Encourage adoption of food safety
safefood360.com
Changing the audit
• Moving to challenging not auditing• Time spent in the factory not the office• Additional time…
― for interviews with staff― observing line start and change procedures― reviewing procedures in the production area
safefood360.com
Increasing the Audit Choice
• Announced• Introduction of voluntary unannounced audits• Provide those who are long time certified with more
of a challenge• Two unannounced programmes• One part (Fully unannounced)• Two parts (The announced portion focused on
systems review and the unannounced on inspection)
safefood360.com
Enrolment Scheme
• Provide an entry point for sites developing food safety systems
• Allow all sites to be on the same road• Designed particularly for developing nations• Clear differentiation between enrolled and certified
sites
safefood360.com
The Requirements
• Key changes to the requirements – Evolution not Revolution
• Statements of Intent reworded and auditable• Clauses have been modified, moved or collated together• Each clause has the same weight or value• ‘Procedure’ means it must be documented• ‘Minimum’ means the minimally accepted internal
based on risk assessment• Risk assessments must be documented• Added detail on food safety issues to increase clarity
and consistency
safefood360.com
Main Changes to Requirements
• Extended requirements in key areas― supplier and raw materials controls― foreign body control― housekeeping and hygiene― allergen management― provenance / assurance claims
safefood360.com
Other Protocol
• A+ is the highest grade• Available only for unannounced audits• Corrective actions addressed within 28 days• Root cause analysis, timelines and review• Product recalls must be notified to CB within 3 days• CB’s will investigate reasons for recall• Audit to be conduct on or before due date• Traded goods no longer allowed in the scope• Audit grades A+, A, B+, B, C+, C, No Grade
safefood360.com
Senior Management Commitment and Continual Improvement (Section 1)
Review of Objectives― monitored and reported at least quarterly― include food safety and quality objectives― clear targets or measures of success
Management Review Records― good information inputs― output actions― actions monitored and completed
safefood360.com
Senior Management Commitment and Continual Improvement (Section 1)Deputies
― defined deputies when key managers absent― document arrangements― holiday periods― key issue for unannounced audits
safefood360.com
Quality Management Systems (Section 3)
• GMP audits required • Based on RA – minimum monthly• Supplier / material risk assessment• Outsourced products to be audited• Specifications to be reviewed – minimum 3 years• Traceability to account for full mass balance
safefood360.com
HACCP (Section 2)
• PRP’s now collected in one place• Must be included as part of HACCP review• New machinery introduction trigger HACCP review• HACCP validation to be based on objective evidence
safefood360.com
Site Standards (Section 4)
• Factory Plan to define production zones― Enclosed product area― Low risk areas― High care area― High risk area
• Process and personnel flows• Water storage and distribution
Plans
Cleaning and Hygiene
safefood360.com
Site Standards (Section 4)
• Defined and validated levels of cleaning performance• Hygiene and fabrication audits included within internal
audits• Assessment of line change over cleaning• Specific requirements for cleaning in place (CIP)
safefood360.com
Site Standards (Section 4)
• Separation of storage from transport• Inclusion of local company owned storage facilities• Transport requirements aligned with Storage and
Distribution Standard• Vehicle inspection• Stabilisation of load
Storage and Transport
New Product Development
safefood360.com
Product Control (Section 5)
• Applicable in all cases• HACCP study must be conducted• HACCP team must approve prior to production
safefood360.com
Product Control (Section 5)
• Requirements extended to address the issues identified through product recalls― More specific guidance on measures to avoid
cross contamination― Line start up and product change-over checks― Allergen awareness training for staff― Increase consideration of allergen risks in new
product development
Management of Allergens
Provenance and Claims
safefood360.com
Product Control (Section 5)
• Provenance• Assured status• Identity preserved• Procedures to prevent misleading claims• Mass balance checks
safefood360.com
Process Control (Section 6)
• Classification of site into production zones based on risk― Enclosed product areas― Low risk areas― High care areas― High risk areas
safefood360.com
Personnel (Section 7)
• Evidence of competency for CCP activities• Ear rings not permitted• Hand washing mandatory• Control of personal medicines• Medical screening mandatory• High risk / high care laundering services to be
audited• RA of non laundered items e.g. aprons, gloves and
chain mail
BRC Global Standard for Food Safety Issue 6
Thank You
