The BRC Global Standard for Food Safety: A Guide to a Successful Audit, Second Edition. Additional Information(Show All). How to CiteAuthor. The BRC Global Standard for Food Safety is developed by food industry experts from retailers, First published in , the Standard is now in its seventh issue and is 6. Process Control. The establishment and maintenance of safe process. The BRC Global Standard for Food Safety Issue 7 Frequently Asked Questions and the terms of If the audit starts before 1 July then it will be an Issue 6 audit.
|Published:||19 June 2015|
|PDF File Size:||37.42 Mb|
|ePub File Size:||31.61 Mb|
How will BRC Global Food Safety Standard Issue 7 differ from Issue 6? -
A decision tree provides guidance to assigning appropriate risk zones to a given area. Risk zones now include: High-risk areas chilled and frozen High-care areas chilled and frozen Ambient high-care areas Enclosed product areas e. Grading — new grade levels and nomenclature The objective of this modification is to accord brc food safety standard issue 6 exclusivity to the highest grades and to record the more relevant non-conformities in greater detail.
The new and modified grading levels include: Exclusions from the certification scope Under the requirements of GSFS Issue 7, products which are manufactured at one site may only be excluded brc food safety standard issue 6 the certification scope if: The excluded products are clearly differentiated from products included within the certification scope; and The products are produced in a physically separate area of the factory.
The audit report has also been modified to include a new section in which the reasons for any exclusions must be clearly stated.
In contrast to Issue 6 of the Standard, it is no longer possible to exclude products manufactured on different production equipment but within the same production area under the requirements of Issue 7.
Changes to the BRC Global Markets programme In order to accommodate small suppliers brc food safety standard issue 6 production or storage sites that are still developing or implementing their food safety management systems, the BRC Global Markets programme now provides audits at three different levels, as follows: The audit is restricted to the clauses applicable at that level; The audit duration is shorter, reflecting the reduced number of requirements being audited; Non-conformities must be satisfactorily addressed and closed out within not more than 90 days for sites that have already reached the basic or intermediate brc food safety standard issue 6, the maximum time allowed for closing out non-conformities is 28 days ; No grade is given for sites audited at the basic or intermediate level.
The audit report clearly differs from a full BRC audit report; The customer receives a statement that the requirements of the respective level have been met.
This statement is unmistakably and clearly differentiated from a BRC certificate; The audit report is entered into the publicly-available BRC database, but in a different area than the audit reports concerning certified sites Detailed requirements and specifications for basic and intermediate level audits were published at the end of February Auditing areas which often have the highest rate of product recalls and withdrawals, brc food safety standard issue 6 as labelling and packing.
Developing systems to reduce exposure to food fraud. Ensuring consistency of the audit process.
Promoting greater resilience, transparency and traceability in the supply chain. Senior Management Commitment brc food safety standard issue 6 Continual Improvement Consistent food safety is the responsibility of everyone within the company; however, the starting point for an effective food safety plan is the commitment of senior management to the implementation of the BRC Global Standard and continual development.
This includes providing adequate resources, effective communication, system reviews, actions taken and opportunities for improvement. Food Safety and Quality Management System This section sets out the requirements for the management of food safety and quality.
This includes requirements for product specifications, supplier approval, traceability, and the management of incidents and product recalls. Site Standards This section sets out expectations for the production environment including the layout and maintenance of the buildings and equipment, cleaning, pest control, waste management and foreign body controls.