Introductory Discussion on BRC Certification & Their Requirements

1. BRIEF DISCUSSION ON
BRC CERTIFICATION.
Presented by
Md. Kamrul Hasan

2. Introduction
BRC Stands for “British Retail Consortium”
The BRC Global standard for Food Safety
defines the food safety, quality and operational
criteria a food manufacturer needs to meet in
order to comply with customer and legal
requirements.
BRC certification enhances an organizations
FSQMS by giving assurance of legal compliance

3.  18001:2007 –OHSAS
 14001 –EMS
 22001 – HACCP, GMP
 ISO 9001:2015- QMS
 27000 - Information Security Management
Systems (ISMS)

4. Training Outline
 Lesson 1: Objectives
 Lesson 2: Contents
 Lesson 3: General Protocol –Audit Preparation
 Lesson 4: BRC Global Standard for Food safety.
 Lesson 5: Fundamental Requirement.
 Lesson 6: Production Zone segregation.
 Lesson 7: Grading of The Audit.

5. KEY LEARNING OBJECTIVES
At the end of the course, delegates will be able to:
 Explain the background & benefits of the BRC Global
Standard for Food Safety.
 Under stand the requirements including fundamental
clauses & statements of intern.
 Describe the different audit options covering
unannounced and BRC global Standards’ Global
markets program.
 Understand the BRC Global Standards protocol for
audit scope & Planning an audit.

6. Content
 WHY IS BRC CERTIFICATION REQUIRED?
Certification to the BRC Global Standard was
developed to establish a common standard for food
safety and product quality management, allowing
brand owners to demonstrate control and satisfy
legal responsibility for products and consumer
safety, as well as reducing audit duplication for
manufacturers. The Global Standard for Food Safety
has become a benchmark for best practice and is
recognized worldwide by brand owners and
manufacturers in the supply chain.

7. General Protocol –Audit
Preparation
1.1: Selection of an Audit option.
1.1.1: Announced Audit Program.
1.1.2: Unannounced Audit program.

8. 1.1.1: Announced Audit Program:
This is available for existing certificated sites and those new to certification. The
audit date is agreed with the certification body in advanced of the audit and all
requirements of the standard are audited within the audit visit.
Successful sites are awarded a certificates with the grade of AA,A,B,C or D
depending on the number and type of nonconformities identified.
1.1.2: Unannounced Audit program:
The unannounced audit options are available to all sites although sites which are
not currently certificated need to recognize that the audit may not take place for up
to 1 year from the date of application. The unannounced audit options provide
sites with the opportunity to demonstrate the maturity of their quality systems and
successful sites are awarded grades of AA+,A+,B+,C+ or D+ depending upon the
types and number of non conformities at the audit.
General Protocol –Audit
Preparation

9. BRC Global Standard for
Food Safety
The BRC Global Standard for Food Safety has 7 Sections
Section 1: Management Commitment and Continual Improvement
Section 2: Food Safety/HACCP Plan
Section 3: Food Safety and Quality Management System
Section 4: Site Standards
Section 5: Product Control
Section 6: Process Control
Section 7: Personnel

10. FUNDAMENTAL REQUIRMENT
 Fundamental requirements
The Standard contains certain requirements that
have been designated as ‘fundamental’. These
are marked with the word ‘FUNDAMENTAL’ and
denoted with the following symbol . These
requirements relate to systems that are crucial
to the establishment and operation of an
effective food quality and safety operation.

11. FUNDAMENTAL REQUIRMENTS
 The requirements deemed fundamental are:
• Senior management commitment and
continual improvement (1.1)
• The food safety plan – HACCP (2)
• Internal audits (3.4)
• Management of suppliers of raw materials
and packaging (3.5.1)
• Corrective and preventive actions (3.7)
• Traceability (3.9) .

12. FUNDAMENTAL REQUIRMENTS
• Layout, product flow and segregation (4.3)
• Housekeeping and hygiene (4.11)
• Management of allergens (5.3)
• Control of operations (6.1)
• Labelling and pack control (6.2)
• Training: raw material handling, preparation,
processing, packing and storage areas (7.1)

13. Production Zone Segregation
Decision Tree
Are the final product stored
Ambient, Chilled or Frozen
Ambient
Refer to Production
Zone Decision Tree 2
Are products or ingredients within
the area open to the environment
(i.e. neither packaged nor fully
enclosed in tanks or pipes etc.)?
Chilled or Frozen
No
Refer to Production
Zone Decision Tree 2
Yes
Does the product support the
growth of pathogens or the survival
of pathogens, which could sub-
sequently grow during the normal
storage or use of the product
unless stored chilled or frozen?
No
Low-risk area – for
example, fresh fruit
and vegetables, foods
stored chilled or frozen
solely to extend shelf
life (e.g. frozen fruit
and vegetables)
Step
1
Step
2
Step
3

14. Production Zone Segregation
Decision Tree
Does the area contain products
which, on the basis of cooking
instructions and known customer
use*, undergo full cooking** prior
to consumption?
Ambient
Low-risk area – for
example, raw meat,
vegetables (e.g.
potatoes), prepared
meals containing raw
protein, frozen pizza,
unbaked frozen pies
Have all vulnerable products
received, prior to entry into the
area, a heat treatment equivalent
to 70˚C for 2 minutes?
Chilled or Frozen
No
High-care area for
example, fresh prepared
salads, sandwiches,
cured meats, cold
smoked salmon, dairy
desserts with uncooked
components, prepared
meals with garnishes***,
chilled pizzas
Yes
Step
4
Step
5

15. Production Zone Segregation
Decision Tree
High-risk area – for example,
cooked meats, paté, humors,
prepared meals without
garnishes, dairy desserts with
cooked components
Step
6
If the product is ready to eat or ready to heat, or on the basis of known
customer use, is likely to be eaten without adequate cooking, then
proceed to step 5.
** Thermal treatment equivalent to 70˚C for 2 minutes
*** Raw or not pH/aw stabilized so will support the growth of Listeria
monocytogenes

16. GRADING OF THE AUDIT

17. Non conformities
The level of non conformities is assigned by an
auditors against the requirement of the
standard.

18. Non conformities
The level of non conformities is assigned by an
auditors against the requirement of the
standard.
 Critical: direct or potential food safety issue or legal
issue;
 Major: not complying to the requirement (statement of
intent is also a requirement). Product is not conforming
or serious risk that product will not be conforming, where
this is not related to food safety or legal requirements.
 Minor: small deviation to al clause.

19. Summary of Training
 List important points from each lesson.
 Provide resources for more information on
subject.
 List resources on this slide.
 Provide handouts with additional resource
material.

20. Assessment and Evaluation
 Prepare a quiz or challenge to assess how
much information participants learned.
 Survey participants to see if they found the
training beneficial.