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BRC Global Standard for<br />

Food<br />

2012 Update<br />

John Kukoly<br />

BRC Global Standards


BRC and GFSI<br />

• Benchmarking for issue 6 underway<br />

• Benchmarking for Packaging underway<br />

• Benchmarking document for Storage and<br />

Distribution being developed by GFSI<br />

working group (2012 benchmarking<br />

expected)


Current Position for BRC<br />

• 14,157 Certificated sites<br />

Year on Year growth of 21%<br />

• Certificates issued in 115 Countries<br />

• 103 Certification Bodies<br />

• 1511 BRC registered auditors


Issue 6 - Feedback<br />

• Produce a Standard which really reduces<br />

duplicate customer audits<br />

• Improve the balance between time spent in<br />

the office and time in the factory<br />

• Review the audit report to ensure this adds<br />

value but not cost<br />

• Improve the consistency between auditors<br />

• Provide a way to recognize and track sites in<br />

development


Publication<br />

• Issue 6 publication date<br />

29 th July 2011<br />

• Translations from<br />

September 2011<br />

• Interpretation Guideline<br />

early 2012


New for Issue 6<br />

• Re- focus of the audit process<br />

– Consistency and priorities<br />

• An evolution of requirements<br />

– Emerging issues and transparency<br />

• Introduction of more choice of audits<br />

– Facilitate voluntary unannounced audits<br />

• Enrolment scheme<br />

– Encouraging adoption of food safety


The 2 part audit<br />

FUNDAMENTAL<br />

The company shall be able to trace all raw material product lots (including packaging) from<br />

their supplier through all stages of processing and despatch to their customer and vice versa.<br />

Clause<br />

Requirements<br />

3.9.1 Identification of raw materials, including primary and any other relevant packaging and<br />

processing aids, intermediate/semi-processed products, part-used materials, finished<br />

products and materials pending investigation, shall be adequate to ensure traceability.<br />

3.9.2 The company shall test the traceability system across the range of product groups to<br />

ensure traceability can be determined from raw material to finished product and vice versa,<br />

including quantity check/mass balance. This shall occur at a predetermined frequency and<br />

results shall be retained for inspection. The test shall take place at least annually. Full<br />

traceability should be achievable within four hours.<br />

3.9.3 Where rework or any reworking operation is performed, traceability shall be maintained.


6.3 Exclusion from Scope<br />

.<br />

Products<br />

must be<br />

produced in<br />

a separate<br />

area of the<br />

factory<br />

Products<br />

must be<br />

produced<br />

on different<br />

production<br />

equipment<br />

All<br />

exclusions<br />

must be<br />

agreed in<br />

advance<br />

Excluded<br />

products<br />

must not<br />

compromise<br />

the safety of<br />

those in<br />

scope<br />

Part of a<br />

process<br />

cannot be<br />

excluded


Increasing audit choices<br />

Enrolment<br />

Program<br />

Announced<br />

Unannounced<br />

Full Announced<br />

Audit<br />

Option 1<br />

• Full Unannounced<br />

Audit<br />

(Documentation<br />

and Factory)<br />

Option 2<br />

• Part 1<br />

Unannounced<br />

Audit (Factory)<br />

• Part 2 Announced<br />

(Documentation)


Enrolment scheme<br />

Objectives<br />

• Provide an entry point for sites<br />

developing food safety systems, with<br />

demonstrable improvements in safety<br />

• Allow all sites to be on the same road<br />

• Designed particularly for developing<br />

markets and very small suppliers<br />

• Clear differentiation between enrolled<br />

and certificated sites


Main changes to<br />

requirements<br />

• Extended requirements in key areas<br />

– Supplier and raw material controls<br />

– Foreign body control<br />

– Housekeeping and hygiene<br />

– Allergen management<br />

– Provenance/Assurance claims


Management Commitment<br />

- Review tied to proven business<br />

strategies; objectives, steering and<br />

operational oversight<br />

- Introduction of Root Cause Analysis


HACCP<br />

• Based on codex principles and largely unchanged,<br />

audit methodology strengthened through auditor<br />

training and re-calibration<br />

• Auditor challenge rather than system review<br />

• Focus on validation, international regulations<br />

• Emphasis given to the verification of the control<br />

points


Suppliers and raw materials<br />

Supplier Raw Material & Performance Monitoring<br />

Clause 3.5.1 Management of Suppliers of Raw<br />

Materials and Packaging<br />

Clause 3.5.2 Raw Material and Packaging<br />

Acceptance and Monitoring Procedure<br />

Clause 3.5.3 Management of Supplier of Services<br />

Clause 3.5.4 Management of Out Sourced Processing


Traceability<br />

• Standardized approach to auditing<br />

traceability by extending into a vertical<br />

audit of production records


Layout and product flow<br />

• Factory plan to define production<br />

zones<br />

– Enclosed product areas<br />

– Low risk areas<br />

– High care area<br />

– High risk area


High care/High risk<br />

• New decision tree and guideline to<br />

define high care/risk areas<br />

• High care to have similar requirements<br />

to current high risk<br />

– Dedicated changing facilities<br />

– Visually distinctive protective<br />

clothing<br />

– Physically segregated areas<br />

–Or equivalent controls


Increased emphasis on cleaning<br />

• Defined and validated levels of cleaning<br />

performance<br />

• Hygiene and fabrication audits included<br />

within internal audits, monthly<br />

• Focus on line change over risk<br />

management


Management of allergens<br />

• Requirements extended to address the<br />

issues identified through product<br />

recalls<br />

– More specific guidance on measures to<br />

avoid cross contamination<br />

– Line start up and product change checks<br />

– Allergen awareness training for staff<br />

– Increased consideration of allergen risks<br />

in new product development


Process control<br />

• Demonstrating the control of both<br />

product quality and safety<br />

–Process specifications<br />

–Line start up checks<br />

–Packaging checks at product<br />

change


Thank you<br />

.

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