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
  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
  4. 4. ChangeChange in anyglobal foodstandardimpacts on thesector
  5. 5. Management of Impacts • Read the standard • Understand the requirements • Learn and gain insight • Prepare early
  6. 6. Who are the BRC?• British Retail Consortium• Trade association representing British retailers• Maintain clear policies on food safety
  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
  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
  9. 9. Why Change the Global Standard for Food?Global Food Safety Initiative - GFSIConsumer Goods ForumGFSI Guidance DocumentSixth Edition
  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
  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
  12. 12. Publication – Issue 6 • Issue 6 publication date – July 2011 • Translations from - September 2011
  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
  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
  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)
  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
  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
  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
  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
  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
  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
  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
  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
  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
  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)
  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
  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
  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
  29. 29. Product Control (Section 5)Provenance and Claims • Provenance • Assured status • Identity preserved • Procedures to prevent misleading claims • Mass balance checks
  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
  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
  32. 32. BRC Global Standard for Food Safety Issue 6 Thank You