Download

BRC Global Standard for
Food
2012 Update
John Kukoly
BRC Global Standards

BRC and GFSI
• Benchmarking for issue 6 underway
• Benchmarking for Packaging underway
• Benchmarking document for Storage and
Distribution being developed by GFSI
working group (2012 benchmarking
expected)

Current Position for BRC
• 14,157 Certificated sites
Year on Year growth of 21%
• Certificates issued in 115 Countries
• 103 Certification Bodies
• 1511 BRC registered auditors

Issue 6 - Feedback
• Produce a Standard which really reduces
duplicate customer audits
• Improve the balance between time spent in
the office and time in the factory
• Review the audit report to ensure this adds
value but not cost
• Improve the consistency between auditors
• Provide a way to recognize and track sites in
development

Publication
• Issue 6 publication date
29 th July 2011
• Translations from
September 2011
• Interpretation Guideline
early 2012

New for Issue 6
• Re- focus of the audit process
– Consistency and priorities
• An evolution of requirements
– Emerging issues and transparency
• Introduction of more choice of audits
– Facilitate voluntary unannounced audits
• Enrolment scheme
– Encouraging adoption of food safety

The 2 part audit
FUNDAMENTAL
The company shall be able to trace all raw material product lots (including packaging) from
their supplier through all stages of processing and despatch to their customer and vice versa.
Clause
Requirements
3.9.1 Identification of raw materials, including primary and any other relevant packaging and
processing aids, intermediate/semi-processed products, part-used materials, finished
products and materials pending investigation, shall be adequate to ensure traceability.
3.9.2 The company shall test the traceability system across the range of product groups to
ensure traceability can be determined from raw material to finished product and vice versa,
including quantity check/mass balance. This shall occur at a predetermined frequency and
results shall be retained for inspection. The test shall take place at least annually. Full
traceability should be achievable within four hours.
3.9.3 Where rework or any reworking operation is performed, traceability shall be maintained.

6.3 Exclusion from Scope
.
Products
must be
produced in
a separate
area of the
factory
Products
must be
produced
on different
production
equipment
All
exclusions
must be
agreed in
advance
Excluded
products
must not
compromise
the safety of
those in
scope
Part of a
process
cannot be
excluded

Increasing audit choices
Enrolment
Program
Announced
Unannounced
Full Announced
Audit
Option 1
• Full Unannounced
Audit
(Documentation
and Factory)
Option 2
• Part 1
Unannounced
Audit (Factory)
• Part 2 Announced
(Documentation)

Enrolment scheme
Objectives
• Provide an entry point for sites
developing food safety systems, with
demonstrable improvements in safety
• Allow all sites to be on the same road
• Designed particularly for developing
markets and very small suppliers
• Clear differentiation between enrolled
and certificated sites

Main changes to
requirements
• Extended requirements in key areas
– Supplier and raw material controls
– Foreign body control
– Housekeeping and hygiene
– Allergen management
– Provenance/Assurance claims

Management Commitment
- Review tied to proven business
strategies; objectives, steering and
operational oversight
- Introduction of Root Cause Analysis

HACCP
• Based on codex principles and largely unchanged,
audit methodology strengthened through auditor
training and re-calibration
• Auditor challenge rather than system review
• Focus on validation, international regulations
• Emphasis given to the verification of the control
points

Suppliers and raw materials
Supplier Raw Material & Performance Monitoring
Clause 3.5.1 Management of Suppliers of Raw
Materials and Packaging
Clause 3.5.2 Raw Material and Packaging
Acceptance and Monitoring Procedure
Clause 3.5.3 Management of Supplier of Services
Clause 3.5.4 Management of Out Sourced Processing

Traceability
• Standardized approach to auditing
traceability by extending into a vertical
audit of production records

Layout and product flow
• Factory plan to define production
zones
– Enclosed product areas
– Low risk areas
– High care area
– High risk area

High care/High risk
• New decision tree and guideline to
define high care/risk areas
• High care to have similar requirements
to current high risk
– Dedicated changing facilities
– Visually distinctive protective
clothing
– Physically segregated areas
–Or equivalent controls

Increased emphasis on cleaning
• Defined and validated levels of cleaning
performance
• Hygiene and fabrication audits included
within internal audits, monthly
• Focus on line change over risk
management

Management of allergens
• 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 checks
– Allergen awareness training for staff
– Increased consideration of allergen risks
in new product development

Process control
• Demonstrating the control of both
product quality and safety
–Process specifications
–Line start up checks
–Packaging checks at product
change

Thank you
.