BRC Global Standard for  Food Safety Issue 6  Overview of Changes     Seminar       Dublin, 20th March 2012
BRC Global Standard forFood Safety Issue 6Overview of ChangesSummaryGeorge Howlett                 safefood360.com
Agenda •   Overview of the BRC Issue 6 •   Reasons for change •   Changes in the requirements •   How to get started on ch...
ChangeChange in anyglobal foodstandardimpacts on thesector                 safefood360.com
Management of Impacts                • Read the standard                • Understand the                  requirements    ...
Who are the BRC?• British Retail Consortium• Trade association representing British  retailers• Maintain clear policies on...
What are the BRC Global Standards?• Global safety and quality  certification programme• 17,000 certificated suppliers  in ...
Global Standard for Food                  • First published in 1998                  • Revised every 3-4 years            ...
Why Change the Global Standard for Food?Global Food Safety Initiative - GFSIConsumer Goods ForumGFSI Guidance DocumentSixt...
Why Change the Global Standard for Food?Feedback • Produce a standard that truly reduces duplicate   audits • Improve the ...
Core Principles of BRC Standard • Drive improvements in food safety • Enable manufactures meet the demands of their   cust...
Publication – Issue 6                   • Issue 6 publication date – July                     2011                   • Tra...
New for Issue 6 •   Re-focus of the audit process •   Introduction of more choice of audits •   Facilitate voluntary unann...
Changing the audit • Moving to challenging not auditing • Time spent in the factory not the office • Additional time…    ―...
Increasing the Audit Choice • Announced • Introduction of voluntary unannounced audits • Provide those who are long time c...
Enrolment Scheme • Provide an entry point for sites developing food   safety systems • Allow all sites to be on the same r...
The Requirements • Key changes to the requirements – Evolution not   Revolution • Statements of Intent reworded and audita...
Main Changes to Requirements • Extended requirements in key areas    ― supplier and raw materials controls    ― foreign bo...
Other Protocol •   A+ is the highest grade •   Available only for unannounced audits •   Corrective actions addressed with...
Senior Management Commitment andContinual Improvement (Section 1)Review of Objectives   ― monitored and reported at least ...
Senior Management Commitment andContinual Improvement (Section 1)Deputies  ― defined deputies when key managers absent  ― ...
Quality Management Systems (Section 3) •   GMP audits required •   Based on RA – minimum monthly •   Supplier / material r...
HACCP (Section 2) •   PRP’s now collected in one place •   Must be included as part of HACCP review •   New machinery intr...
Site Standards (Section 4)Plans • Factory Plan to define production zones    ― Enclosed product area    ― Low risk areas  ...
Site Standards (Section 4)Cleaning and Hygiene • Defined and validated levels of cleaning performance • Hygiene and fabric...
Site Standards (Section 4)Storage and Transport • Separation of storage from transport • Inclusion of local company owned ...
Product Control (Section 5)New Product Development • Applicable in all cases • HACCP study must be conducted • HACCP team ...
Product Control (Section 5)Management of Allergens • Requirements extended to address the issues   identified through prod...
Product Control (Section 5)Provenance and Claims •   Provenance •   Assured status •   Identity preserved •   Procedures t...
Process Control (Section 6)• Classification of site into production zones based on  risk   ― Enclosed product areas   ― Lo...
Personnel (Section 7) • Evidence of competency for CCP activities • Ear rings not permitted • Hand washing mandatory • Con...
BRC Global Standard for  Food Safety Issue 6    Thank You
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Presentation - G Howlett - BRC Issue 6 Seminar

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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.

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Presentation - G Howlett - BRC Issue 6 Seminar

  1. 1. BRC Global Standard for Food Safety Issue 6 Overview of Changes Seminar Dublin, 20th March 2012
  2. 2. BRC Global Standard forFood Safety Issue 6Overview of ChangesSummaryGeorge Howlett safefood360.com
  3. 3. 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
  4. 4. ChangeChange in anyglobal foodstandardimpacts on thesector safefood360.com
  5. 5. Management of Impacts • Read the standard • Understand the requirements • Learn and gain insight • Prepare early safefood360.com
  6. 6. Who are the BRC?• British Retail Consortium• Trade association representing British retailers• Maintain clear policies on food safety safefood360.com
  7. 7. 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
  8. 8. Global Standard for Food • First published in 1998 • Revised every 3-4 years • Initially developed to meet legal requirements • Developed into best practice safefood360.com
  9. 9. Why Change the Global Standard for Food?Global Food Safety Initiative - GFSIConsumer Goods ForumGFSI Guidance DocumentSixth Edition safefood360.com
  10. 10. Why Change the Global Standard for Food?Feedback • 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 safefood360.com
  11. 11. 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
  12. 12. Publication – Issue 6 • Issue 6 publication date – July 2011 • Translations from - September 2011 safefood360.com
  13. 13. 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
  14. 14. 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
  15. 15. 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
  16. 16. 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
  17. 17. 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
  18. 18. 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
  19. 19. 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
  20. 20. Senior Management Commitment andContinual Improvement (Section 1)Review of Objectives ― monitored and reported at least quarterly ― include food safety and quality objectives ― clear targets or measures of successManagement Review Records ― good information inputs ― output actions ― actions monitored and completed safefood360.com
  21. 21. Senior Management Commitment andContinual Improvement (Section 1)Deputies ― defined deputies when key managers absent ― document arrangements ― holiday periods ― key issue for unannounced audits safefood360.com
  22. 22. 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
  23. 23. 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
  24. 24. Site Standards (Section 4)Plans • 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 safefood360.com
  25. 25. Site Standards (Section 4)Cleaning and Hygiene • 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
  26. 26. Site Standards (Section 4)Storage and Transport • 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 safefood360.com
  27. 27. Product Control (Section 5)New Product Development • Applicable in all cases • HACCP study must be conducted • HACCP team must approve prior to production safefood360.com
  28. 28. Product Control (Section 5)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-over checks ― Allergen awareness training for staff ― Increase consideration of allergen risks in new product development safefood360.com
  29. 29. Product Control (Section 5)Provenance and Claims • Provenance • Assured status • Identity preserved • Procedures to prevent misleading claims • Mass balance checks safefood360.com
  30. 30. 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
  31. 31. 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 safefood360.com
  32. 32. BRC Global Standard for Food Safety Issue 6 Thank You
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