Global Food Standard
Het British Retail Consortium heeft versie 6 van BRC Global Standard for Food uitgebracht, die vanaf januari 2012 worden gehanteerd bij BRC-audits. De belangrijkste verschillen ten opzichte van versie 5 zijn:
- Uitbreiding van de normparagrafen die gaan over hygiëne, reiniging, voorkomen van besmetting van productvreemde bestanddelen alsook allergenen;
- Nieuwe methodiek van vrijwillige onaangekondigde audits in twee fasen;
- Samenvoeging van normparagrafen met overeenkomstige onderwerpen: dit draagt bij aan consistentie van classificatie van de auditresultaten.
- Een nieuwe eis voor ongediertebeheersing in paragraaf 4.13.8. waarbij periodieke (typisch elk kwartaal, op basis van risico) ‘diepte-onderzoeken’ moeten worden uitgevoerd door ongedierte experts om te beoordelen of de genomen maatregelen om ongedierte te weren effectief zijn.
- Handelsproducten worden niet langer toegestaan in de scope van de certificering evenals woorden als verkoop, handel,marketing, kweek, distributieen aflevering
- Er zijn 2 opties voor onaangekondigde audits, beide met een vrijwillig karakter:
Optie 1 – volledige onaangekondigde audit zoals in versie 5
Optie 2 – een audit in twee delen, waarvan deel 1 een onaangekondigede audit is grotendeels gericht op productie- activteiten good manufacturing practice en deel 2 een aangekondigede audit op de gangbare auditdata is grotendeels gericht op beoordeling van documentatiesystemen, procedures en registraties
De belangrijkste wijzigingen in de gestelde eisen in BRC Global Standards Issue 6:
| Section 1 – Senior Management Commitment | |
| 1.10 | Recurring issues: a newly designed clause to be used where recurring Issues are raised at consecutive audits indicating the underlying causes of non conformities have not been addressed. |
| Section 2 – The Food Safety Management System – HACCP | |
| 2.2 | Prerequisite programs: New requirement which has been introduced to show the link between prerequisite programmes and the HACCP process. |
| Section 3 – Food Safety and Quality Management System | |
| 3.4 | Internal audit: extended requirements to include process/environment Inspections |
| 3.5.1 | Assessment of raw materials as the basis for establishing raw material supplier approval and sampling regimes. |
| 3.5.4 | Management of outsourced processing : new issue |
| 3.7 | Requirements for corrective actions |
| 3.8 | Control of non conforming products : new issue |
| 3.9 | Traceability: new inclusion of guidelines for the time of 4 hours maximum, to retrieve records |
| 3.11.4 | Product recall : new requirement to notify the Certification Body within 3 days where a recall is undertaken. |
| Section 4 – Site Standards | |
| 4.2.1 | Risk assesment: A documented risk assessment of security arrangements is now included to ensure security risks are adequately addressed. |
| 4.3.1 | Extension with the requirement for a site plan showing different risk zones. |
| 4.3.2 | Incorporation of process and staff flows |
| 4.3.5 | Segregation between high care and low risk areas: Increased requirements to control the risk from pathogens. |
| 4.4 | Building fabric: condensed |
| 4.5.2 | Water: a plan of the water system is now required |
| 4.8 | High risk/high care areas: a decisiontree has been set up to estimate if high risk/high care areas are required and a new guideline is set up to ensure a consistent interpretation. |
| 4.8.4 | Changing facilities: : Increased requirements to control the risk from pathogens. |
| 4.9 | Chemical and physical contamination: extension of demands |
| 4.10 | Methods for detection and removal of foreign material : extension of demands |
| 4.11.2 | Requirement added for defined and validated cleaning standards appropriate for the particular risk |
| 4.11.3 | Planning of cleaning : the cleaning of equipment is only acceptable outside of production periods |
| 4.11.6 | Cleaning in Place (CIP): introduction of new more detailed requirements |
| 4.12.3 | Use of “waste” food for animal feed: new requirements to ensure correct handling of products for animal feed |
| 4.13.2 | Pest control: revision to improve clarity on the expectations of a site where pest control is undertaken by the site |
| 4.13.8 | Pest control: quarterly in depth pest control surveys in addition to the routine pest control measures s to provide an overview of the pest control programme |
| 4.15 | Transport: details added to the management of dispatch and vehicle checks. |
| Off site storage: must be included in or specifically excluded from the audit if owned by the company and within 50 Km of the main site. | |
| Section 5 – Product Control | |
| 5.1 | Product design and development: slight revision to prevent that the development process unwittingly introduces new hazards to the production facility without proper consideration of this. |
| 5.1.1 | Guidelines on products for development are added 5.1.2 Addition of sign off of new products by the HACCP team leader to ensure control of new hazards |
| 5.2 | Allergens : revision to ensure full addressing of the main causes |
| 5.2.3 | 3 Risk assessment: extension of list of controls to be taken in consideration |
| 5.2.4 | Allergen control procedures: further extension of demands |
| 5.2.6 | Allergen warning statements: must be used in line with legislative or industry guidelines where cross contamination cannot be prevented |
| 5.2.8 | Removal of allergenic materials: new demands for validation of cleaning methods when changing products |
| 5.2.9 | General allergen awareness training: to be given to all production staff for correct understanding the issue |
| 5.2.10 | Label check: Validation of labelcheck on allergendeclaration at product change |
| 5.3 | Identification of preserved materials |
| 5.3.1 | Verification of origin of raw materials : new issue |
| 5.3.2 | Halfyearly mass balance check of raw materials: new issue |
| 5.3.3 | Procesflow review for identification and control of identity loss:new issue |
| 5.4.1 | Food contact packaging: extension of requirements on certificates of conformity with the obligation to share info on product characteristics and usageto obtain the correct packaging |
| Section 6 – Process Control | |
| 6.1 | Operationscontrol: rewritten to ensure production process management through recipes and process specs |
| 6.1.6 | Process start up: demands added on productionline checks prior to start up and at product changes |
| 6.1.7 | Start up packaging process: demands added for control on checks for the usage of correct packaging material and coding |
| Section 7 – Personnel | |
| 7.1.4 | Training: new requirement for retrieving training records for agency trained staff. |
| 7.4.4 | 4 Auditing of laundries: restricted application to laundries for High care/high risk clothing |
Good4Food Consultants kan u begeleiden naar een succesvolle implementatie van BRC Global Food Standard.