brc global standard for food safety - issue 6 … 9001 iso 18000 canadagap (gfsi) haccp organic...
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BRC Global Standard for Food Safety - Issue 6 Overview - Live
Webinar We will start in a few minutes
1:00 p.m. EDT
BRC Global Standard for Food Safety - Issue 6
Agenda
• The BRC certification scheme • Process and objectives for developing
Issue 6 • Refocusing the audit process • New audit choices for issue 6 • The requirements
Issue 6 - Feedback • Produce a Standard which truly reduces
duplicate audits • Improve the balance between time spent in
the office and time in the factory • Review the audit report to ensure this adds
value but not cost • Improve the consistency between auditors • Provide a way to recognize sites in
development
Core principles for BRC Food Standard
• Drive improvements in food safety • Enable manufacturers to meet the demands
of their customers – reducing multiple audits • Facilitate improvements and efficiencies • Provide part of the due diligence defence for
both customers and the certificated site
Publication
• Issue 6 publication date July 2011 • Translations from September 2011 • Interpretation Guideline November 2011
New for Issue 6
• Re- focus of the audit process • An evolution of requirements • Introduction of more choice of audits
– Facilitate voluntary unannounced audits • Enrolment scheme
– Encouraging adoption of food safety
Changing the audit
• Move to challenging not recording • 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
The 2 part audit
Clause Requirements
3.9.1 Identification of raw materials, including primary and any other relevant packaging and processing aids, intermediate/semi-processed products, part-used materials, finished products and materials pending investigation, shall be adequate to ensure traceability.
3.9.2 The company shall test the traceability system across the range of product groups to ensure traceability can be determined from raw material to finished product and vice versa, including quantity check/mass balance. This shall occur at a predetermined frequency and results shall be retained for inspection. The test shall take place at least annually. Full traceability should be achievable within four hours.
3.9.3 Where rework or any reworking operation is performed, traceability shall be maintained.
The company shall be able to trace all raw material product lots (including packaging) from their supplier through all stages of processing and despatch to their customer and vice versa.
FUNDAMENTAL
Increasing audit choices
Enrolment Program Announced
Full Announced Audit
Unannounced
Option 1 • Full Unannounced
Audit (Documentation and Factory)
Option 2 • Part 1
Unannounced Audit (Factory)
• Part 2 Announced (Documentation)
Enrolment scheme
Objectives • Provide an entry point for sites
developing food safety systems • Allow all sites to be on the same road • Designed particularly for developing
countries • Clear differentiation between enrolled
and certificated sites
Enrolment Process Contact Certification Body to enrol
and set audit date
Audit visit
Possible Certification?
Audit report and score
No
Yes
Re-audit within 12 months?
Certification Process
Removal from certification scheme and Directory
No
Yes
Post on the
Directory
Post action plan
Changed Requirements • Key changes to the requirements –
Evolution not Revolution
• Managing the audit process – Compliance – Training – Auditor
Competency
Guiding Principles
• Statements of intent changed to be outcome-based
• Clauses grouped to form a coherent idea
• Added detail on food safety issues to increase clarity and consistency
Main changes to requirements
• Extended requirements in key areas – Supplier and raw material controls – Foreign body control – Housekeeping and hygiene – Allergen management – Provenance/Assurance claims
1. Management Commitment
Re-organized but not changed
Policy Objectives - targets
Communicate and report Review – Management reviews
2. HACCP
• Based on codex principles and largely unchanged
• Pre-requisite concept introduced as part of the HACCP process
• Emphasis given to the verification of the control points
Quality Management Systems
• Re- arrangement of sections to provide a more logical approach
• Customer focus – removed • Merging of requirements to reflect
importance of requirements e.g. Document control becomes single requirement
Suppliers and raw materials
Supplier Raw Material & Performance Monitoring
Clause 3.5.1 Management of Suppliers of Raw Materials and Packaging
Clause 3.5.2 Raw Material and Packaging Acceptance and Monitoring Procedure
Clause 3.5.3 Management of Supplier of Services
Clause 3.5.4 Management of Out Sourced Processing
Layout and product flow • Factory plan to define production
zones – Enclosed product areas – Low risk areas – High care area – High risk area
• Process and personnel flows • Water storage and distribution
Increased emphasis on cleaning
• Defined and validated levels of cleaning performance
• Hygiene and fabrication audits included within internal audits
• Assessment of line change over cleaning
• Specific requirements for Clean in Place (CIP) systems
Storage - Shipping - Transport
• Separation of Storage from Transport – Inclusion of local company owned storage
facilities • Transport requirements aligned with
Storage and Distribution Standard – Vehicle inspection – Stabilization of loads
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 checks – Allergen awareness training for staff – Increased consideration of allergen risks
in new product development
Process control
• Demonstrating the control of both product quality and safety –Process specifications –Line start up checks –Packaging checks at product
change
Paul Damaren, Sales Manager, AGRI Food, Canada, QMI-SAI Global October 18th, 2011
Who is QMI-SAI Global and how can we help you manage Food Safety?
GFSI is growing …
QMI founded in 1984 as North America’s first Registrar Largest registrar in the Americas, 14,000 registrations QMI acquired by SAI Global in 2008 QMI-SAI Global is the Training & Assurance Division for the Americas Region Business: 66% USA, 31% Canada, 3% Latin America 175 full-time staff, 475 Auditors in N.A. – 1100 Globally Offices in Cleveland, Washington, Toronto, Montreal, Mexico City Diversified product sectors Diversified customer base Accreditations: SCC, ANAB, EMA, UKAS, COFRAC, DAP, JAS-ANZ, IAOB, INN, ANSI, USDA,
FSC, SQF, BRC, IFS, FSSC Customer survey results 98% satisfaction Employee survey results 83% satisfaction
Introduction to QMI-SAI Global
Certification and Training Services BRC (GFSI) SQF 2000 (GFSI) SQF 1000 (GFSI) IFS (GFSI) FSSC 22000 (GFSI) GMA-SAFE ISO 22000 ISO 14001 ISO 9001 ISO 18000
CanadaGAP (GFSI) HACCP Organic Certification Global GAP (GFSI) CTA – Food Safety Program EFSIS - Safe & Legal CCA Gluten Free Reliance food-PROTECT PACsecure Supply Chain Management Custom Programs
Upcoming BRC Training - Canada http://www.saiglobal.com/training/assurance/food-safety/
10% discount for all webinar attendees. To receive discount use the promo code BRCWEB10 - To register by phone: 1 (877) 426-0714
BRC Global Standard for Food Safety - 1-Day Conversion Issue 5 to Issue 6 10/26/2011 10/26/2011 Montreal - QC - CANADA
Understanding the Requirements of the BRC Global Standard for Food Safety Issue 6 10/27/2011 10/28/2011 Toronto - ON - CANADA
BRC Global Standard for Food Safety - 1-Day Conversion Issue 5 to Issue 6 10/31/2011 10/31/2011 Calgary - AB - CANADA
BRC - Internal Auditor Course 11/2/2011 11/3/2011 Toronto - ON - CANADA
BRC Global Standard for Food Safety - 1-Day Conversion Issue 5 to Issue 6 11/21/2011 11/21/2011 St. Johns - NL - CANADA
BRC - Third Party Auditor Course 12/13/2011 12/16/2011 Toronto - ON - CANADA
BRC Global Standard for Food Safety - 1-Day Conversion Issue 5 to Issue 6 1/26/2012 1/26/2012 Toronto - ON - CANADA
Upcoming BRC Training – U.S.A. http://www.saiglobal.com/training/assurance/food-safety/
10% discount for all webinar attendees. To receive discount use the promo code BRCWEB10 - To register by phone: 1 (877) 426-0714
BRC Global Standard for Food Safety - 1-Day Conversion Issue 5 to Issue 6 10/31/2011 10/31/2011 Chicago - IL - USA
BRC Global Standard for Food Safety - 1-Day Conversion Issue 5 to Issue 6 11/7/2011 11/7/2011 Atlanta - GA - USA
BRC - Third Party Auditor Course 11/8/2011 11/11/2011 Atlanta - GA - USA
BRC Global Standard for Food Safety - 1-Day Conversion Issue 5 to Issue 6 11/14/2011 11/14/2011 Orlando - FL - USA
Understanding the Requirements of the BRC Global Standard for Food Safety Issue 6 12/19/2011 12/20/2011 Orlando - FL - USA
QMI-SAI Global - Canada Paul Damaren, Sales Manager, Agri-Food - Canada Office: (519) 954-7903; Cell: (226) 972-1969 Email: [email protected] Website: www.qmi-saiglobal.com
QMI-SAI Global – United States Bruce Becker, Director, Agri-Food Business Development, US Office: (202) 320-8926; Fax: (540) 301-4974 Email: [email protected] Website: www.qmi-saiglobal.com
Contact Details
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