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Semelhante a Presentation - G Howlett - BRC Issue 6 Seminar
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Presentation - G Howlett - BRC Issue 6 Seminar
- 1. BRC Global Standard for Food Safety Issue 6 Overview of Changes Seminar Dublin, 20th March 2012
- 2. BRC Global Standard for Food Safety Issue 6 Overview of Changes Summary George Howlett safefood360.com
- 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. Change Change in any global food standard impacts on the sector safefood360.com
- 5. Management of Impacts • Read the standard • Understand the requirements • Learn and gain insight • Prepare early safefood360.com
- 6. Who are the BRC? • British Retail Consortium • Trade association representing British retailers • Maintain clear policies on food safety safefood360.com
- 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. 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. Why Change the Global Standard for Food? Global Food Safety Initiative - GFSI Consumer Goods Forum GFSI Guidance Document Sixth Edition safefood360.com
- 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. 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. Publication – Issue 6 • Issue 6 publication date – July 2011 • Translations from - September 2011 safefood360.com
- 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. 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. 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. 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. 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. 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. 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. Senior Management Commitment and Continual Improvement (Section 1) Review of Objectives ― monitored and reported at least quarterly ― include food safety and quality objectives ― clear targets or measures of success Management Review Records ― good information inputs ― output actions ― actions monitored and completed safefood360.com
- 21. Senior Management Commitment and Continual Improvement (Section 1) Deputies ― defined deputies when key managers absent ― document arrangements ― holiday periods ― key issue for unannounced audits safefood360.com
- 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. 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. 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. 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. 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. 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. 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. Product Control (Section 5) Provenance and Claims • Provenance • Assured status • Identity preserved • Procedures to prevent misleading claims • Mass balance checks safefood360.com
- 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. 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. BRC Global Standard for Food Safety Issue 6 Thank You