http://www.fsis.usda.gov/fact_sheets/Safe_Food_Handling_Fact_Sheets/index.asp
http://www.usda.gov/wps/portal/usda/usdahome?navid=FOOD_SAFETY
http://www.ams.usda.gov/AMSv1.0/standards
Doradztwo w zakresie systemów jakości bezpieczeństwa żywności i pasz. System HACCP, ISO 22000, GMP plus, BRC issue 6, IFS food version 6. Szkolenia, audyty i wdrożenia.
11 listopada 2011
2 listopada 2011
BRC Global Standard for Food issue 6
An Overview of new changes in BRC Global Standard for Food issue 6 (kliknij)
1. Management Commitment and Continual Improvement
This is a new section to the standard.
• Requirement for clear communication channels.
• Management Review is required annually.
• Additional requirements specific to audit process.
• Copy of current issue of BRC Standard is required.
• Certification to the BRC standard must not lapse.
• Most senior operations/production manager on site must be at audit meetings.
• Non-conformities from previous BRC audit must be completed.
2. HACCP
This section now follows Codex Alimentarius steps and is more descriptive in its requirements:
• More detailed product description and intended use is required.
• Detailed flow diagram and verification of flow diagram.
• Use of decision tree for CCP determination.
• Critical limits to be validated.
• More requirements for documentation e.g. monitoring records signed and dated, corrective action and procedures for handling of unsafe products.
• HACCP Review required annually as a minimum.
3. Quality Management System
3.1 Now called Food Safety and Quality Policy
• Requirement for Continual improvement.
• Senior manager must sign and date policy
3.2 Now called Food Safety and Quality Manual
• Requirement for review at planned intervals.
3.3 Organisational Structure, Responsibilities and Management Authority
• Organisation chart must be available.
3.4 Contract Review and Customer Focus
• There is a new requirement for the staff responsible for communication with customers to be defined.
• Customer requirements need to be identified and agreed and these are to be reviewed at predetermined frequencies.
3.5 Internal Audit
• There is a specific requirement to audit system annually as a minimum.
3.6 Purchasing – Supplier Approval and Performance Monitoring No changes.
3.7 General Documentation Requirements No changes
3.7.1 Documentation Control
• Documents now need to be in the ‘appropriate languages’
3.7.2 Specifications
• Manufacturing instructions need to comply with recipes and be fully implemented.
• Documented procedure required for specification amendment and approval.
• Specifications need to be readily accessible to staff. 3.7.3 Record completion
• Period of retention of records needs to be related to shelf life, legislation and customer requirements.
3.8 Corrective and Preventive Action * Procedures required for preventive action and verification.
3.9 Traceability
• Traceability audit / test to include quantity check / mass balance reconciliation.
• Traceability audit / test to be carried out annually.
3.10 Complaint Handling
• There must be a system to effectively capture and record complaints.
3.11 Management of Incidents, Product Withdrawal and Product Recall
• More detail is included on what to include and consider regarding incidents & the management of incidents.
• Detailed contingency planning for all types of incidents is required.
• Record timing of key stages of recall / withdrawal audit / test.
• Traceability and recall systems to be tested at least annually.
• Now a requirement to notify your certification body in the event of a product recall.
4.1 External Site Standards
• Your site to be of suitable size, construction and design.
• External yards and roads must be suitably surfaced and maintained.
• Building fabric must be well maintained 4.2 Site Security
• There must be controlled access and training of staff.
• Secure storage of materials to be demonstrated.
• Premises must be registered and approved.
4.3.1 Layout, product flow and segregation
• Temporary repairs and structure must be controlled 4.3.2 Fabrication – walls, floors etc
• Waste to go directly to drain.
• Where floor falls are required is clarified.
• Risk assessment of windows.
• Doors to be maintained in good condition and cleanable.
4.4 Services – now called Utilities No new requirements
4.5 Equipment
• Requirement for Certificates of Conformity for suitability for use of food contact materials e.g. conveyor belt material.
4.6 Maintenance
• Specific control of maintenance contractors required.
• Formal clearance / sign off required following maintenance work.
• Maintenance consumables to be suitable for use.
• Engineering workshops to be controlled to prevent contamination risks e.g. swarf mats.
4.7 Staff Facilities
• There must be sufficient storage facilities available for personal items.
• Waste must be controlled at outside designated eating areas.
• Water, liquid soap, towels or air drier must be provided at handwash stations.
• Hand wash instructions must be available.
• Hand free operation taps and disinfection and high risk areas.
• Water, liquid soap, drying facilities and signage must be provided at toilet handwash stations
• At smoking areas the must be waste bins & signage for handwashing.
4.8 Chemical and Physical Contamination Control
• Specific requirements for non-food chemicals e.g. approved purchase, data sheets, suitability for food use, identified containers, secure and used by trained staff.
• Procedures required for sharps e.g. knives and blades etc.
• Glass breakage procedures e.g. quarantine, cleaning and release of area and Personnel controls. * ?Inspection procedures & documentation for sieves, filters and magnets
• Procedures & control of foreign body contamination of packaging during filling operations e.g. use of inverters, air jets on line. 4.9 Housekeeping and Hygiene
• Specific requirement for cleaning procedures to include responsibility, frequency, method, etc. * CIP to be monitored & controlled.
• Cleaning chemicals and equipment to be fit for purpose, identified and stored to prevent contamination.
4.10 Waste / Waste Disposal
• Waste to be categorised based on legislative requirements.
• Identified waste containers & rooms.
• Waste containers & rooms cleanable and maintained.
4.11 Pest Control
• Risk assessment required to establish pest control programme and frequency of visits.
• Clear specification for documentation required.
• Bait station design and use specified e.g. tamper proof & tethered.
• Corrective action required in the event of infestation.
• Company to action recommendations.
• Catch tray analysis required.
4.12 Storage and Transport
• Covers storage as well as transport
• Storage must be off floor and away from walls, use of bulk tankers, pre-loading and unloading inspection required.
• Storage areas to be kept dry and well ventilated.
• Global Standard for Storage and Distribution recommended for suppliers of these services.
• Traceability to be ensured during storage and transport.
5.1 Product Design / Development
• Shelf life trials required to confirm compliance with microbiological, chemical and organoleptic criteria.
• NPD to control special handling requirements e.g. allergens.
• Packaging to be confirmed as suitable for use and legal.
• Validation of product claims e.g. nutrition.
• Communication of changes to formulation or process.
5.2 Handling Requirements for Specific Materials – Materials containing Allergens and Identity Preserved Materials
• All allergen containing materials, intermediate and finished products need to be listed.
• Document a risk assessment to identify and control routes of contamination.
• Develop procedures of segregation, use of dedicated equipment and staff policies.
• Any claims to be fully validated.
• Cleaning methods, waste handling & spillage controls to be validated.
• Staff training required in allergen handling.
• Non-conformities specifically involving allergens to be reviewed.
• Risk assessment is required for raw materials requiring ID preservation.
• Risk assessment is required of routes of contamination of ID preserved materials.
5.3 Foreign Body Detection
• Foreign body detection is required unless it is otherwise justified.
• Monitoring check frequency and sensitivity to be defined with trained personnel and documentation.
5.4 Product Packaging
• • Evidence to confirm suitability for use e.g. certificates of conformity required.
• • Coloured liners of sufficient gauge to prevent contamination are required.
5.5 Product Inspection and Laboratory Testing
• Test results to be recorded.
• Test results to be analysed for trends and action taken.
• There is a requirement for organoleptic tests.
• Ongoing shelf life assessment is required.
• Laboratory testing for pathogen testing to be subcontracted or laboratory must be remote from manufacturing.
• Minimise risk of cross contamination from laboratory e.g. security, access, colour coding workwear, waste controls etc.
• Procedures for reliability of results – recognised methods, documented methods, staff training, ring testing, equipment calibration.
5.6 Control of Non-conforming Product No major changes.
5.7 Product Release No major changes. 6.1 Control of Operations
• All CCPs to be transferred to day to day production controls.
• Process monitoring to be carried out by trained staff.
• Procedure to be in place to ensure product is packed into correct packaging.
6.2 Quantity – Weight, Volume and Number Control No major changes.
6.3 Calibration and Control of Measuring and Monitoring Devices
• Details of calibration procedures has been clarified e.g. list of equipment, identified & labelled, checked & adjusted based on risk assessment.
7.1 Training
• Competency for specific roles to be documented.
• Monitoring of training requirement and effectiveness.
• Training in relevant language.
• Specific details to be recorded on training records – name, date, duration, course contents, training provider.
7.2 Access and Movement of Personnel
• Site plan required showing access points and travel routes.
• There are specific design and layout requirements.
• Staff / visitor training on site access, movement and hazard procedures.
7.3 Personal Hygiene
• Staff compliance to hygiene rules to be checked regularly.
• Visitors to be controlled by wearing gloves / non handling of food if not complying to hygiene requirement of fingernails.
• Coloured plasters e.g. blue (different from product) to be available.
7.4 Medical Screening
• Procedure for action to be taken in the case of infectious disease to be communicated to staff. 7.5 Protective Clothing
• Policy to be documented.
• Protective clothing to be provided in sufficient numbers.
• Design to prevent product contamination.
• Clean and dirty clothing to be segregated
• If laundering in-house, validate the effectiveness of process.
• Gloves to be suitable for food use, disposable, distinctive colour, intact.
• High risk clothing shall be removed and stored in a designated changing area.
Source: http://www.food-safety.co.uk/advancedfood/BRCStandardupdate.htm
1. Management Commitment and Continual Improvement
This is a new section to the standard.
• Requirement for clear communication channels.
• Management Review is required annually.
• Additional requirements specific to audit process.
• Copy of current issue of BRC Standard is required.
• Certification to the BRC standard must not lapse.
• Most senior operations/production manager on site must be at audit meetings.
• Non-conformities from previous BRC audit must be completed.
2. HACCP
This section now follows Codex Alimentarius steps and is more descriptive in its requirements:
• More detailed product description and intended use is required.
• Detailed flow diagram and verification of flow diagram.
• Use of decision tree for CCP determination.
• Critical limits to be validated.
• More requirements for documentation e.g. monitoring records signed and dated, corrective action and procedures for handling of unsafe products.
• HACCP Review required annually as a minimum.
3. Quality Management System
3.1 Now called Food Safety and Quality Policy
• Requirement for Continual improvement.
• Senior manager must sign and date policy
3.2 Now called Food Safety and Quality Manual
• Requirement for review at planned intervals.
3.3 Organisational Structure, Responsibilities and Management Authority
• Organisation chart must be available.
3.4 Contract Review and Customer Focus
• There is a new requirement for the staff responsible for communication with customers to be defined.
• Customer requirements need to be identified and agreed and these are to be reviewed at predetermined frequencies.
3.5 Internal Audit
• There is a specific requirement to audit system annually as a minimum.
3.6 Purchasing – Supplier Approval and Performance Monitoring No changes.
3.7 General Documentation Requirements No changes
3.7.1 Documentation Control
• Documents now need to be in the ‘appropriate languages’
3.7.2 Specifications
• Manufacturing instructions need to comply with recipes and be fully implemented.
• Documented procedure required for specification amendment and approval.
• Specifications need to be readily accessible to staff. 3.7.3 Record completion
• Period of retention of records needs to be related to shelf life, legislation and customer requirements.
3.8 Corrective and Preventive Action * Procedures required for preventive action and verification.
3.9 Traceability
• Traceability audit / test to include quantity check / mass balance reconciliation.
• Traceability audit / test to be carried out annually.
3.10 Complaint Handling
• There must be a system to effectively capture and record complaints.
3.11 Management of Incidents, Product Withdrawal and Product Recall
• More detail is included on what to include and consider regarding incidents & the management of incidents.
• Detailed contingency planning for all types of incidents is required.
• Record timing of key stages of recall / withdrawal audit / test.
• Traceability and recall systems to be tested at least annually.
• Now a requirement to notify your certification body in the event of a product recall.
4.1 External Site Standards
• Your site to be of suitable size, construction and design.
• External yards and roads must be suitably surfaced and maintained.
• Building fabric must be well maintained 4.2 Site Security
• There must be controlled access and training of staff.
• Secure storage of materials to be demonstrated.
• Premises must be registered and approved.
4.3.1 Layout, product flow and segregation
• Temporary repairs and structure must be controlled 4.3.2 Fabrication – walls, floors etc
• Waste to go directly to drain.
• Where floor falls are required is clarified.
• Risk assessment of windows.
• Doors to be maintained in good condition and cleanable.
4.4 Services – now called Utilities No new requirements
4.5 Equipment
• Requirement for Certificates of Conformity for suitability for use of food contact materials e.g. conveyor belt material.
4.6 Maintenance
• Specific control of maintenance contractors required.
• Formal clearance / sign off required following maintenance work.
• Maintenance consumables to be suitable for use.
• Engineering workshops to be controlled to prevent contamination risks e.g. swarf mats.
4.7 Staff Facilities
• There must be sufficient storage facilities available for personal items.
• Waste must be controlled at outside designated eating areas.
• Water, liquid soap, towels or air drier must be provided at handwash stations.
• Hand wash instructions must be available.
• Hand free operation taps and disinfection and high risk areas.
• Water, liquid soap, drying facilities and signage must be provided at toilet handwash stations
• At smoking areas the must be waste bins & signage for handwashing.
4.8 Chemical and Physical Contamination Control
• Specific requirements for non-food chemicals e.g. approved purchase, data sheets, suitability for food use, identified containers, secure and used by trained staff.
• Procedures required for sharps e.g. knives and blades etc.
• Glass breakage procedures e.g. quarantine, cleaning and release of area and Personnel controls. * ?Inspection procedures & documentation for sieves, filters and magnets
• Procedures & control of foreign body contamination of packaging during filling operations e.g. use of inverters, air jets on line. 4.9 Housekeeping and Hygiene
• Specific requirement for cleaning procedures to include responsibility, frequency, method, etc. * CIP to be monitored & controlled.
• Cleaning chemicals and equipment to be fit for purpose, identified and stored to prevent contamination.
4.10 Waste / Waste Disposal
• Waste to be categorised based on legislative requirements.
• Identified waste containers & rooms.
• Waste containers & rooms cleanable and maintained.
4.11 Pest Control
• Risk assessment required to establish pest control programme and frequency of visits.
• Clear specification for documentation required.
• Bait station design and use specified e.g. tamper proof & tethered.
• Corrective action required in the event of infestation.
• Company to action recommendations.
• Catch tray analysis required.
4.12 Storage and Transport
• Covers storage as well as transport
• Storage must be off floor and away from walls, use of bulk tankers, pre-loading and unloading inspection required.
• Storage areas to be kept dry and well ventilated.
• Global Standard for Storage and Distribution recommended for suppliers of these services.
• Traceability to be ensured during storage and transport.
5.1 Product Design / Development
• Shelf life trials required to confirm compliance with microbiological, chemical and organoleptic criteria.
• NPD to control special handling requirements e.g. allergens.
• Packaging to be confirmed as suitable for use and legal.
• Validation of product claims e.g. nutrition.
• Communication of changes to formulation or process.
5.2 Handling Requirements for Specific Materials – Materials containing Allergens and Identity Preserved Materials
• All allergen containing materials, intermediate and finished products need to be listed.
• Document a risk assessment to identify and control routes of contamination.
• Develop procedures of segregation, use of dedicated equipment and staff policies.
• Any claims to be fully validated.
• Cleaning methods, waste handling & spillage controls to be validated.
• Staff training required in allergen handling.
• Non-conformities specifically involving allergens to be reviewed.
• Risk assessment is required for raw materials requiring ID preservation.
• Risk assessment is required of routes of contamination of ID preserved materials.
5.3 Foreign Body Detection
• Foreign body detection is required unless it is otherwise justified.
• Monitoring check frequency and sensitivity to be defined with trained personnel and documentation.
5.4 Product Packaging
• • Evidence to confirm suitability for use e.g. certificates of conformity required.
• • Coloured liners of sufficient gauge to prevent contamination are required.
5.5 Product Inspection and Laboratory Testing
• Test results to be recorded.
• Test results to be analysed for trends and action taken.
• There is a requirement for organoleptic tests.
• Ongoing shelf life assessment is required.
• Laboratory testing for pathogen testing to be subcontracted or laboratory must be remote from manufacturing.
• Minimise risk of cross contamination from laboratory e.g. security, access, colour coding workwear, waste controls etc.
• Procedures for reliability of results – recognised methods, documented methods, staff training, ring testing, equipment calibration.
5.6 Control of Non-conforming Product No major changes.
5.7 Product Release No major changes. 6.1 Control of Operations
• All CCPs to be transferred to day to day production controls.
• Process monitoring to be carried out by trained staff.
• Procedure to be in place to ensure product is packed into correct packaging.
6.2 Quantity – Weight, Volume and Number Control No major changes.
6.3 Calibration and Control of Measuring and Monitoring Devices
• Details of calibration procedures has been clarified e.g. list of equipment, identified & labelled, checked & adjusted based on risk assessment.
7.1 Training
• Competency for specific roles to be documented.
• Monitoring of training requirement and effectiveness.
• Training in relevant language.
• Specific details to be recorded on training records – name, date, duration, course contents, training provider.
7.2 Access and Movement of Personnel
• Site plan required showing access points and travel routes.
• There are specific design and layout requirements.
• Staff / visitor training on site access, movement and hazard procedures.
7.3 Personal Hygiene
• Staff compliance to hygiene rules to be checked regularly.
• Visitors to be controlled by wearing gloves / non handling of food if not complying to hygiene requirement of fingernails.
• Coloured plasters e.g. blue (different from product) to be available.
7.4 Medical Screening
• Procedure for action to be taken in the case of infectious disease to be communicated to staff. 7.5 Protective Clothing
• Policy to be documented.
• Protective clothing to be provided in sufficient numbers.
• Design to prevent product contamination.
• Clean and dirty clothing to be segregated
• If laundering in-house, validate the effectiveness of process.
• Gloves to be suitable for food use, disposable, distinctive colour, intact.
• High risk clothing shall be removed and stored in a designated changing area.
Source: http://www.food-safety.co.uk/advancedfood/BRCStandardupdate.htm
30 października 2011
PAS 220 Wymagania
PAS 220 is made up of the core requirements specified in ISO 22000 under sub clause 7.2.3, but with the additional requirements that have been considered important and relevant to the food manufacturing process. A brief summary is given below; however, further details are available at www.food.lrqa.com
1. The scope - applicable to all food manufacturing organizations.
2. Normative reference identifies the reference materials.
3. 19 terms and definitions to compliment the 82 in ISO 9001 and 17 in ISO 22000
4. The construction and layout of buildings for contamination control and prevention.
5. The layout of premises and workspace
6. Utilities - air, water, energy covering water quality, approved chemicals, ventilation etc.
7. Waste disposal - containers for waste or hazardous substances, waste management, drains and drainage.
8. Equipment suitability, cleaning and maintenance specifies that equipment should be made of material inert to the food being processed.
9. The management of purchased materials covers the selection of suppliers and the handling of received goods.
10. Physical, microbiological and allergen contamination is covered in the section dealing with measures for prevention of cross contamination.
11. Cleaning and sanitizing
12. Pest Control including pest control programs, preventing access, harbourage and infestations, monitoring and detection, and eradication.
13. Personnel hygiene and employee facilities - locker facilities, toilets, staff canteens and designated areas. It also addresses work wear, protective clothing, health status, illness and injury, employee cleanliness and behavior in a processing and warehousing environment.
14. Rework is an integral part of the process with regard to traceability and allergen control. Repackage is also considered as rework material.
15. Product recall procedures include the requirement for a key contact list and traceability of product produced under similar conditions as the recall product.
16. Warehousing - cleanliness, dryness, ventilation, dust and temperature control, separate areas for storage of chemicals, and designated areas for non-conforming materials. Warehouse practices such as FIFO/FEFO, vehicle upkeep and maintenance.
17. Product information/consumer awareness - how information is presented to the consumer to facilitate informed decisions.
18. Food defense, biovigilance and bioterrorism - protective measures to guard against acts of terrorism, tampering, sabotage and access control.
1. The scope - applicable to all food manufacturing organizations.
2. Normative reference identifies the reference materials.
3. 19 terms and definitions to compliment the 82 in ISO 9001 and 17 in ISO 22000
4. The construction and layout of buildings for contamination control and prevention.
5. The layout of premises and workspace
6. Utilities - air, water, energy covering water quality, approved chemicals, ventilation etc.
7. Waste disposal - containers for waste or hazardous substances, waste management, drains and drainage.
8. Equipment suitability, cleaning and maintenance specifies that equipment should be made of material inert to the food being processed.
9. The management of purchased materials covers the selection of suppliers and the handling of received goods.
10. Physical, microbiological and allergen contamination is covered in the section dealing with measures for prevention of cross contamination.
11. Cleaning and sanitizing
12. Pest Control including pest control programs, preventing access, harbourage and infestations, monitoring and detection, and eradication.
13. Personnel hygiene and employee facilities - locker facilities, toilets, staff canteens and designated areas. It also addresses work wear, protective clothing, health status, illness and injury, employee cleanliness and behavior in a processing and warehousing environment.
14. Rework is an integral part of the process with regard to traceability and allergen control. Repackage is also considered as rework material.
15. Product recall procedures include the requirement for a key contact list and traceability of product produced under similar conditions as the recall product.
16. Warehousing - cleanliness, dryness, ventilation, dust and temperature control, separate areas for storage of chemicals, and designated areas for non-conforming materials. Warehouse practices such as FIFO/FEFO, vehicle upkeep and maintenance.
17. Product information/consumer awareness - how information is presented to the consumer to facilitate informed decisions.
18. Food defense, biovigilance and bioterrorism - protective measures to guard against acts of terrorism, tampering, sabotage and access control.
INTERNAL AUDITING ISO SYSTEM
Internal Audits leads to great improvement in the effectiveness and efficiency of the ISO system. Some guidelines to improve internal audits in organization/system.
•Make sure the authority of the audit team is established. This will increase the cooperation from auditees. Auditor training is necessary for success of system
•Decide scope and frequency of the audit.Prepare a yearly audit schedule and distribute.
•Develop an audit plan. Decide what other audit resources are needed - checklists, other auditors?
•Determine the purpose of the audit - is it an overview of the area being audited or is it to concentrate on a specific system within the area?
•Determine the purpose of the audit - is it to comply with government regulations, quality standards, internal procedures and system?
•Hold a meeting with the auditors to discuss the plan, purpose, and scope of the audit.
•Read the documents you will be auditing against. Know what they say. Develop questions to ask the auditees.
•Conduct an opening meeting with the auditees
•Make sure the authority of the audit team is established. This will increase the cooperation from auditees. Auditor training is necessary for success of system
•Decide scope and frequency of the audit.Prepare a yearly audit schedule and distribute.
•Develop an audit plan. Decide what other audit resources are needed - checklists, other auditors?
•Determine the purpose of the audit - is it an overview of the area being audited or is it to concentrate on a specific system within the area?
•Determine the purpose of the audit - is it to comply with government regulations, quality standards, internal procedures and system?
•Hold a meeting with the auditors to discuss the plan, purpose, and scope of the audit.
•Read the documents you will be auditing against. Know what they say. Develop questions to ask the auditees.
•Conduct an opening meeting with the auditees
SQF 2000 System Requirements, Section 4
Section 4: SQF 2000 System Requirements:
4.3 Specification and Product Development
4.3.1 Product Development and Realization
4.3.2 Raw materials
4.3.3 Packaging
4.3.4 Contract Service Providers
4.3.5 Contract Manufacturers
4.3.6 Finished product
4.4 Attaining Food Safety
4.4.1 Food Legislation (Regulation)
4.4.2 Food Safety Fundamentals
4.4.3 Food Safety Plan
4.4.4 Food Quality Plan
4.4.5 Incoming Goods and Services
4.4.6 Corrective and Preventative Action
4.4.7 Non-conforming Product or Equipment
4.4.8 Product Rework
4.4.9 Product Release
4.4.10 Stock Rotation
4.3 Specification and Product Development
4.3.1 Product Development and Realization
4.3.2 Raw materials
4.3.3 Packaging
4.3.4 Contract Service Providers
4.3.5 Contract Manufacturers
4.3.6 Finished product
4.4 Attaining Food Safety
4.4.1 Food Legislation (Regulation)
4.4.2 Food Safety Fundamentals
4.4.3 Food Safety Plan
4.4.4 Food Quality Plan
4.4.5 Incoming Goods and Services
4.4.6 Corrective and Preventative Action
4.4.7 Non-conforming Product or Equipment
4.4.8 Product Rework
4.4.9 Product Release
4.4.10 Stock Rotation
Food Safety certification
The BRC Global Standard for Food Safety certification standard requirements are described in great detail in 7 sections throughout the standard. Some of the requirements may not be appropriate to all organisations; however the standard does stipulate 10 fundamental requirements without which certification cannot be achieved.
1. Management Commitment and Continuous Improvement Clause 1 – Senior management need to demonstrate commitment to meeting the requirements of the BRC standard by provision of sufficient resources, communication, review and taking actions to improve.
2. Food Safety Plan - Hazard Analysis and Critical Control Points Clause 2 – A multi-disciplinary team need to develop a Food Safety Plan based on CODEX HACCP principles that is comprehensive, implemented and maintained. The plan should reference legislation, codes of practice and relevant industry guidelines.
3. Internal Audits Clause 3.5 – There needs to be an effective audit system to verify that the food safety quality management system and relevant procedures cover the requirements of the standard, are effective and complied with.
4. Corrective Action and Preventative Action Clause 3.8 – Procedures need to be in place to investigate, analyse and correct non-conformances critical to product legality, quality and safety.
5. Traceability Clause 3.9 – A system needs to be in place to trace finished products by lot number from raw materials throughout the process to end products and their distribution to the customer. The system should be such that this information can be retrieved within a reasonable timescale.
6. Layout, Product Flow and Segregation Clause 4.3.1 – Facilities and equipment need to be designed, constructed and maintained to prevent contamination of the product and comply with relevant legislation.
7. Housekeeping and Hygiene Clause 4.9 - Housekeeping and cleaning standards need to be maintained to achieve the appropriate hygiene standards and prevent the contamination of product.
8. Handling Requirements for Specific Materials – Materials containing Allergens and Identity Preserved Materials Clause 5.2 – Procedures need to be in place to control specific materials including allergens and identity preserved materials such that product legality, quality and safety is not affected.
9. Control of Operations Clause 6.1 – Procedures need to be in place to verify the effective operation of equipment and processes, in compliance with the food safety plan, so that product legality, quality and safety is assured.
10. Training Clause 7.1 – A system needs to be in place to demonstrate that personnel who can affect product legality, quality and/or safety are competent based on qualifications, training or work experience.
The above guide is not to be taken as a substitute for the BRC Global Standard for Food Safety as Certification cannot be achieved without holding a current copy of the publication.
Source: ifsqn
1. Management Commitment and Continuous Improvement Clause 1 – Senior management need to demonstrate commitment to meeting the requirements of the BRC standard by provision of sufficient resources, communication, review and taking actions to improve.
2. Food Safety Plan - Hazard Analysis and Critical Control Points Clause 2 – A multi-disciplinary team need to develop a Food Safety Plan based on CODEX HACCP principles that is comprehensive, implemented and maintained. The plan should reference legislation, codes of practice and relevant industry guidelines.
3. Internal Audits Clause 3.5 – There needs to be an effective audit system to verify that the food safety quality management system and relevant procedures cover the requirements of the standard, are effective and complied with.
4. Corrective Action and Preventative Action Clause 3.8 – Procedures need to be in place to investigate, analyse and correct non-conformances critical to product legality, quality and safety.
5. Traceability Clause 3.9 – A system needs to be in place to trace finished products by lot number from raw materials throughout the process to end products and their distribution to the customer. The system should be such that this information can be retrieved within a reasonable timescale.
6. Layout, Product Flow and Segregation Clause 4.3.1 – Facilities and equipment need to be designed, constructed and maintained to prevent contamination of the product and comply with relevant legislation.
7. Housekeeping and Hygiene Clause 4.9 - Housekeeping and cleaning standards need to be maintained to achieve the appropriate hygiene standards and prevent the contamination of product.
8. Handling Requirements for Specific Materials – Materials containing Allergens and Identity Preserved Materials Clause 5.2 – Procedures need to be in place to control specific materials including allergens and identity preserved materials such that product legality, quality and safety is not affected.
9. Control of Operations Clause 6.1 – Procedures need to be in place to verify the effective operation of equipment and processes, in compliance with the food safety plan, so that product legality, quality and safety is assured.
10. Training Clause 7.1 – A system needs to be in place to demonstrate that personnel who can affect product legality, quality and/or safety are competent based on qualifications, training or work experience.
The above guide is not to be taken as a substitute for the BRC Global Standard for Food Safety as Certification cannot be achieved without holding a current copy of the publication.
Source: ifsqn
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