Brc global standard for food safety issue 7 pdf

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BRC Global Standard for Food Safety Issue 7 UK Free PDF - Download as PDF File .pdf), Text File .txt) or read online. Effective date of issue. The BRC Global Standard for Food Safety Issue 7 Frequently Asked Questions and safety-issueguide-to-key-changes-unlocked-pdf-version) and on BRC. BRC Global Standards are pleased to announce that the BRC Global Standard for Food Safety Issue 7 has been successfully benchmarked.

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The BRC Global Standard for Food Safety has been developed to specify the safety, quality and operational criteria required to be in place. A Guide to the changes from Issue 6 to Issue 7. The BRC published the Global Standard for Food Safety Issue 7 in January and the new Standard will be. Certification (e.g. to BRC Global Standards or other GFSI-recognised scheme). • Supplier audits, with a scope to include product safety, traceability, HACCP.

LIABILITY The BRC publishes information and expresses opinions in good faith, but accepts no liability for any error or omission in any such information or opinion, including any information or opinion contained in this publication. Whilst the BRC has endeavoured to ensure that the information in this publication is accurate, it shall not be liable for any damages including without limitation damages for pure economic loss or loss of business or loss of profits or depletion of goodwill or otherwise in each case, whether direct, indirect or consequential or any claims for consequential compensation whatsoever howsoever caused arising in contract, tort including negligence or breach of statutory duty , misrepresentation, restitution or otherwise, in connection with this publication or any information contained in it, or from any action or decision taken as a result of reading this publication or any such information. All warranties, conditions and other terms implied by statute or common law are, to the fullest extent permitted by law, excluded. Nothing excludes or limits the liability of the BRC for death or personal injury caused by its negligence, for fraud or fraudulent misrepresentation or for any matter which it would be illegal for it to exclude or attempt to exclude liability for. The Global Standard for Food Safety and the terms of the disclaimer set out above shall be construed in accordance with English law and shall be subject to the non-exclusive jurisdiction of the English Courts. No part of this publication may be transmitted or reproduced in any form including photocopying or storage in any medium by electronic means without the written permission of the copyright owner.

The changing facilities shall meet the following requirements:. Clear instructions shall be provided for the order of changing into and out of dedicated protective clothes to prevent the contamination of clean clothing.

Protective clothing shall be visually distinctive from that worn in other areas and shall not be worn outside the high-risk area. Hand-washing during the changing procedure shall be incorporated to prevent contamination of. Prior to entry to high-risk areas, hand-washing and disinfection shall be provided and used.

Dedicated footwear shall be provided to be worn in the high-risk area with an effective system to segregate areas for wearing high-risk and other footwear i. By exception the use of boot-wash facilities is accepted where these demonstrably provide an effective control of footwear to prevent the introduction of pathogenic material into high-risk areas. A programme of environmental monitoring shall be established to assess the effectiveness of footwear controls. Where an operation includes a high-care area, personnel shall enter via a specially designated changing facility with arrangements to ensure that protective clothing will not be contaminated before entry to the high-care area.

This shall incorporate the following requirements:. Clear instructions for the order of changing into and out of dedicated protective clothes to prevent the contamination of clean clothing. Site-provided footwear shall not be worn outside the factory. Protective clothing shall be visually distinctive from that worn in lower risk areas and shall not be worn outside of the high-care area. Hand-washing during the changing procedure shall be incorporated to prevent contamination of the clean protective clothing.

On entry to high-care areas, hand-washing and disinfection shall be provided and used. There shall be an effective control of footwear to prevent the introduction of pathogens into high-care areas. This may be by a controlled change of footwear before entering the area or by the use of controlled and managed boot-wash facilities.

Suitable and sufficient hand-washing facilities shall be provided at access to, and at other appropriate points within, production areas. Such hand-washing facilities shall provide as a minimum:. Toilets shall be adequately segregated and shall not open directly into production or packing areas. Toilets shall be provided with hand-washing facilities comprising:.

Where hand-washing facilities within toilet facilities are the only facilities provided before re-entering production, the requirements of clause 4. Where smoking is allowed under national law, designated controlled smoking areas shall be provided which are both isolated from production areas to an extent that ensures smoke cannot reach the product and fitted with sufficient extraction to the exterior of the building.

Adequate arrangements for dealing with smokers waste shall be provided at smoking facilities, both inside and at exterior locations. Electronic cigarettes shall not be permitted to be used or brought into production or storage areas. All food brought into manufacturing premises by staff shall be appropriately stored in a clean and hygienic state. No food shall be taken into storage, processing or production areas.

Where eating of food is allowed outside during breaks, this shall be in suitable designated areas with appropriate control of waste. Where catering facilities are provided on the premises, they shall be suitably controlled to prevent contamination of products e. Processes shall be in place to manage the use, storage and handling of non-food chemicals to prevent chemical contamination. These shall include as a minimum:.

Where strongly scented or taint-forming materials have to be used, for instance for building work, procedures shall be in place to prevent the risk of taint contamination of products. There shall be a documented policy for the control of the use of sharp metal implements including knives, cutting blades on equipment, needles and wires. This shall include a record of inspection for damage and the investigation of any lost items. Snap-off-blade knives shall not be used. The purchase of ingredients and packaging which use staples or other foreign-body hazards as part of the packaging materials shall be avoided.

Staples, paper clips and drawing pins shall not be used in open product areas. Where staples or other items are present as packaging materials or closures, appropriate precautions shall be taken to minimise the risk of product contamination. Glass or other brittle materials shall be excluded or protected against breakage in areas where open products are handled or there is a risk of product contamination. Documented procedures for handling glass and other brittle materials other than product packaging shall be in place where open products are handled or there is a risk of product contamination.

These procedures shall include as a minimum:. Documented procedures detailing the action to be taken in case of breakage of glass or other brittle items shall be implemented and include the following:.

The storage of the containers shall be segregated from the storage of raw materials, product or other packaging. This shall include, as a minimum, documented instructions which ensure:.

Records shall be maintained of all container breakages on the line. Where no breakages have occurred during a production period, this shall also be recorded. This record shall be reviewed to identify trends and potential line or container improvements. Wood should not be used in open product areas except where this is a process requirement e.

Where the use of wood cannot be avoided, the condition of wood shall be continually monitored to ensure it is in good condition and free from damage or splinters which could contaminate products. A documented assessment in association with the HACCP study shall be carried out on each production process to identify the potential use of equipment to detect or remove foreign-body contamination. Typical equipment to be considered may include:. The location of the equipment or any other factors influencing the sensitivity of the equipment shall be validated and justified.

Standard food 7 safety for pdf global issue brc

Where foreign material is detected or removed by the equipment, the source of any unexpected material shall be investigated. Information on rejected materials shall be used to identify trends and where possible instigate preventive action to reduce the occurrence of contamination by the foreign material. Filters and sieves used for foreign-body control shall be of a specified mesh size or gauge and designed to provide the maximum practical protection for the product.

Material retained or removed by the system shall be examined and recorded to identify contamination risks. Filters and sieves shall be regularly inspected or tested for damage on a documented frequency based on risk. Records shall be maintained of the checks. Where defective filters or sieves are identified this shall be recorded and the potential for contamination of products investigated and appropriate action taken.

Metal detection equipment shall be in place unless risk assessment demonstrates that this does not improve the protection of final products from metal contamination.

Where metal detectors are not used justification shall be documented. The absence of metal detection would only normally be based on the use of an alternative, more effective method of protection e. The site shall establish and implement documented procedures for the operation and testing of the metal detection or X-ray equipment. Metal detector checking procedures shall be based on good practice and shall as a minimum include the following:.

Use of test pieces incorporating a sphere of metal of a known diameter selected on the basis of risk. The test pieces shall be marked with the size and type of test material contained. Tests carried out using separate test pieces containing ferrous metal, stainless steel and typically non-ferrous metal, unless the product is within a foil container where ferrous only may be applicable.

A test that both the detection and rejection mechanisms are working effectively under normal working conditions. Checks of failsafe systems fitted to the detection and rejection systems. In addition, where metal detectors are incorporated on conveyors, the test piece shall be passed as close as possible to the centre of the metal detector aperture and wherever possible be carried out by inserting the test piece within a clearly identified sample pack of the food being produced at the time of the test.

Where in-line metal detectors are used the test piece shall be placed in the product flow wherever this is possible and the correct timing of the rejection system to remove identified contamination shall be validated. The site shall establish and implement corrective action and reporting procedures in the event of the testing procedure identifying any failure of the foreign-body detector. Action shall include a combination of isolation, quarantining and re-inspection of all product produced since the last successful test.

Documented procedures shall be in place for the inspection, cleaning, strength testing and integrity checks. Records of all checks shall be maintained. Each unit shall be checked in accordance with the manufacturers instructions or recommendations.

Checks shall be documented. Based on risk assessment, procedures shall be implemented to minimise foreign-body contamination originating with the packaging container e. This may include the use of covered conveyors, container inversion and foreign-body removal through rinsing with water or air jets. The effectiveness of the container cleaning equipment shall be checked and recorded during each production. Where the system incorporates a rejection system for dirty or damaged containers, the check shall incorporate a test of both the detection and effective rejection of the test container.

Documented cleaning procedures shall be in place and maintained for the building, plant and all equipment. The frequency and methods of cleaning shall be based on risk. The procedures shall be implemented to ensure appropriate standards of cleaning are achieved. This shall be based on the potential hazards e.

Acceptable levels of cleaning may be defined by visual appearance, ATP bioluminescence techniques see glossary , microbiological testing or chemical testing as appropriate. Where cleaning procedures are part of a defined prerequisite plan to control the risk of a specific hazard the cleaning and disinfection procedures and frequency shall be validated and records maintained. This shall include the risk from cleaning chemical residues on food contact surfaces.

The resources for undertaking cleaning shall be available.


Where it is necessary to dismantle equipment for cleaning purposes or to enter large equipment for cleaning, this shall be appropriately scheduled and, where necessary, planned for non-production periods. Cleaning staff shall be adequately trained or engineering support provided where access within equipment is required for cleaning.

The cleanliness of equipment shall be checked before equipment is released back into production. The results of checks on cleaning, including visual, analytical and microbiological checks, shall be recorded and used to identify trends in cleaning performance and instigate improvements where required.

Equipment used for cleaning in high-care and high-risk areas shall be visually distinctive and dedicated for use in that area. Cleaning-in-place CIP facilities, where used, shall be monitored and maintained to ensure their effective operation. A schematic diagram of the layout of the CIP system including process piping circuits shall be available. There shall be an inspection report or other validation that:.

The system shall be revalidated following alterations or additions to the CIP equipment. A log of changes to the CIP system shall be maintained. This shall be validated and records of the validation maintained. Detergent concentrations shall be checked routinely.

Detergent tanks shall be kept stocked up and a log maintained of when these are drained, cleaned, filled and emptied. Recovered post-rinse solutions shall be monitored for a build-up of carry-over from the detergent tanks. Filters, where fitted, shall be cleaned and inspected at a defined frequency. Where licensing is required by law for the removal of waste, it shall be removed by licensed contractors and records of removal shall be maintained and available for audit.

External waste collection containers and rooms housing waste facilities shall be managed to minimise risk. These shall be:. If unsafe products or substandard trademarked materials are transferred to a third party for destruction or disposal, that third party shall be a specialist in secure product or waste disposal and shall provide records which include the quantity of waste collected for destruction or disposal.

Surplus customer-branded products shall be disposed of in accordance with customer-specific requirements. Customer brand names shall be removed from packed surplus products under the control of the factory before the product enters the supply chain unless authorised otherwise by the customer.

Where customer-branded products which do not meet specification are sold to staff or passed on to charities or other organisations this shall be with the prior consent of the brand owner. Processes shall be in place to ensure that all products are fit for consumption and meet legal requirements.

Products for animal feed shall be managed in accordance with relevant legislative requirements. If pest activity is identified it shall not present a risk of contamination to products, raw materials or packaging. The presence of any infestation on site shall be identified in pest control records and be part of an effective pest management programme to eliminate or manage the infestation such that it does not present a risk to products, raw materials or packaging.

The site shall either contract the services of a competent pest control organisation, or shall have appropriately trained staff, for the regular inspection and treatment of the site to deter and eradicate infestation. The frequency of inspections shall be determined by risk assessment and shall be documented. Where the services of a pest control contractor are employed, the service scope shall be clearly defined and reflect the activities of the site.

Bait stations or other rodent control devices shall be appropriately located and maintained to prevent contamination risk to product. Toxic rodent baits shall not be used within production or storage areas where open product is present except when treating an active infestation. Where toxic baits are used these shall be secured. If there is a danger of insects being expelled from a fly-killing extermination device and contaminating the product, alternative systems and equipment shall be used.

In the event of infestation, or evidence of pest activity, immediate action shall be taken to identify at-risk product and to minimise the risk of product contamination. Any potentially affected products should be subject to the non-conforming product procedure. Records of pest control inspections, pest proofing and hygiene recommendations and actions taken shall be maintained. It shall be the responsibility of the site to ensure that all of the relevant recommendations made by its contractor or in-house expert are carried out in a timely manner.

An in-depth, documented pest control survey shall be undertaken at a frequency based on risk, but as a minimum annually, by a pest control expert to review the pest control measures in place. The survey shall:. The timing of the survey shall be such as to allow access to equipment for inspection where a risk of stored product insect infestation exists.

Results of pest control inspections shall be assessed and analysed for trends on a regular basis, but, as a minimum:. This shall include a catch analysis from trapping devices to identify problem areas. The analysis shall be used as a basis for improving the pest control procedures. Employees shall understand the signs of pest activity and be aware of the need to report any evidence of pest activity to a designated manager.

Documented procedures to maintain product safety and quality during storage shall be developed on the basis of risk assessment, understood by relevant staff and implemented accordingly. These may include, as appropriate:. Where appropriate, packaging shall be stored away from other raw materials and finished product.

Any part-used packaging materials suitable for use shall be effectively protected from contamination and clearly identified to maintain traceability before being returned to an appropriate storage area. Obsolete packaging shall be stored in a separate area and systems shall be in place to prevent accidental use. Where temperature control is required, the storage area shall be capable of maintaining product temperature within specification and operated to ensure specified temperatures are maintained.

Temperature recording equipment with suitable temperature alarms shall be fitted to all storage facilities or there shall be a system of recorded manual temperature checks, typically on at least a 4-hourly basis or at a frequency which allows for intervention before product temperatures exceed defined limits for the safety, legality or quality of products. Where controlled atmosphere storage is required, the storage conditions shall be specified and effectively controlled.

Records shall be maintained of the storage conditions. Where storage outside is necessary, items shall be protected from contamination and deterioration. Items shall be checked for suitability before being brought into the factory. The site shall facilitate correct stock rotation of raw materials, intermediate products and finished products in storage and ensure materials are used in the correct order in relation to their manufacturing date and within the prescribed shelf life.

Documented procedures to maintain product safety and quality during loading and transportation shall be developed and implemented. All vehicles or containers used for the dispatch of products shall be inspected prior to loading to ensure that they are fit for purpose.

This shall ensure that they are:. Records of inspections shall be maintained. Where temperature control is required, the transport shall be capable of maintaining product temperature within specification, under minimum and maximum load. There shall be records of the measures taken. Where the company employs third-party contractors, all the requirements specified in this section shall be clearly defined in the contract and verified or the contracted company shall be certificated to the Global Standard for Storage and Distribution or similar GFSI-recognised scheme.

The company shall provide clear guidelines on any restrictions to the scope of new product developments to control the introduction of hazards which would be unacceptable to the site or customers e. This shall ensure that hazards have been assessed and suitable controls, identified through the HACCP system, are implemented. This approval shall be granted before products are introduced into the factory environment.

Trials using production equipment shall be carried out where it is necessary to validate that product formulation and manufacturing processes are capable of producing a safe product of the required quality.

Shelf-life trials shall be undertaken using documented protocols reflecting conditions experienced during storage, transport and handling. Results shall be recorded and retained and shall confirm compliance with relevant microbiological, chemical and organoleptic criteria.

Where shelf-life trials prior to production are impractical, for instance for some long-life products, a documented sciencebased justification for the assigned shelf life shall be produced. All products shall be labelled to meet legal requirements for the designated country of use and shall include information to allow the safe handling, display, storage, preparation and use of the product within the food supply chain or by the customer.

There shall be a process to verify that ingredient and allergen labelling is correct based on the product recipe and ingredient specifications. There shall be effective processes in place to ensure that labelling information is reviewed whenever changes occur to:. Where a product is designed to enable a claim to be made to satisfy a consumer group e.

Where the label information is the responsibility of a customer or a nominated third party the company shall provide:. The site shall carry out an assessment of raw materials to establish the presence and likelihood of contamination by allergens refer to glossary. This shall include review of raw material specifications and, where required, obtain additional information from suppliers, for example through questionnaires to understand the allergen status of the raw material, its ingredients and the factory in which it is produced.

The company shall identify and list allergen-containing materials handled on site. This shall include raw materials, processing aids, intermediate and finished products, and any new product development ingredients or products. A documented risk assessment shall be carried out to identify routes of contamination and establish documented policies and procedures for handling raw materials, intermediate and finished products to ensure cross-contamination is avoided.

Documented procedures shall be established to ensure the effective management of allergenic materials to prevent cross-contamination into products not containing the allergen. This shall include as appropriate:. Where rework is used, or reworking operations are carried out, procedures shall be implemented to ensure rework containing allergens is not used in products that do not already contain the allergen.

Where the nature of the production process is such that cross-contamination from an allergen cannot be prevented, a warning should be included on the label. National guidelines or codes of practice shall be used when making such a warning statement. Where a claim is made regarding the suitability of a food for allergy or food sensitivity sufferers, the site shall ensure that the production process is fully validated to meet the stated claim and the effectiveness of the process is routinely verified.

This shall be documented. Equipment or area cleaning procedures shall be designed to remove or reduce to acceptable levels any potential cross-contamination by allergens.

The cleaning methods shall be validated to ensure they are effective and the effectiveness of the procedure routinely verified. Cleaning equipment used to clean allergenic materials shall either be identifiable and specific for allergen use, single use, or effectively cleaned after use. The company shall have processes in place to access information on historical and developing threats to the supply chain which may present a risk of adulteration or substitution of raw materials. Such information may come from:.

A documented vulnerability assessment shall be carried out on all food raw materials or groups of raw materials to assess the potential risk of adulteration or substitution. This shall take into account:. The vulnerability assessment shall be kept under review to reflect changing economic circumstances and market intelligence which may alter the potential risk.

It shall be formally reviewed annually. Where products are labelled or claims are made on finished packs which are dependent on a status of a raw material including:. GlobalGAP genetically modified organism GMO status identity preserved named specific trademarked ingredients the status of each batch of the raw material shall be verified.

The facility shall maintain purchasing records, traceability of raw material usage and final product packing records to substantiate claims. The site shall undertake documented mass balance tests at a frequency to meet the particular scheme requirements or at least every 6 months in the absence of a scheme-specific requirement.

Where claims are made about the methods of production e. The process flow for the production of products where claims are made shall be documented and potential areas for contamination or loss of identity identified. Appropriate controls shall be established to ensure the integrity of the product claims. When purchasing or specifying food contact packaging the supplier of packaging materials shall be made aware of any particular characteristics of the food e.

Certificates of conformity or other evidence shall be available for product packaging to confirm it complies with relevant food safety legislation and is suitable for its intended use. Product liners and bags purchased by the company for use in direct contact with ingredients, or work in process, shall be appropriately coloured and resistant to tearing to prevent accidental contamination.

There shall be a scheduled programme of testing covering products and the processing environment, which may include microbiological, chemical, physical and organoleptic testing according to risk. The methods, frequency and specified limits shall be documented. Test and inspection results shall be recorded and reviewed regularly to identify trends. The significance of external laboratory results shall be understood and acted upon accordingly. Appropriate actions shall be implemented promptly to address any unsatisfactory results or trends.

The site shall ensure that a system of ongoing shelf-life assessment is in place. This shall be based on risk and shall include sensory analysis and, as applicable, microbiological testing and relevant chemical factors such as pH and aw. Records and results from shelf-life tests shall verify the shelf-life period indicated on the product. Pathogen testing shall be subcontracted to an external laboratory or, where conducted internally, the laboratory facility shall be fully segregated from the production and storage areas and have operating procedures to prevent any risk of product contamination.

Where routine testing laboratories are present on a manufacturing site, they shall be located, designed and operated to eliminate potential risks to product safety. Controls shall be documented, implemented and shall include consideration of:. Documented justification shall be available where accredited methods are not undertaken. Procedures shall be in place to ensure reliability of laboratory results, other than those critical to safety and legality specified in clause 5.

These shall include:. Where products require positive release, procedures shall be in place to ensure that release does not occur until all release criteria have been completed and release authorised. Documented process specifications and work instructions shall be available for the key processes in the production of products to ensure product safety, legality and quality.

The specifications as appropriate shall include:. Process specifications shall be in accordance with the agreed finished product specification. Process monitoring, such as of temperature, time, pressure and chemical properties, shall be implemented, adequately controlled and recorded to ensure that product is produced within the required process specification.

In circumstances where process parameters or product quality are controlled by in-line monitoring devices, these shall be linked to a suitable failure alert system that is routinely tested. Where variation in processing conditions may occur within equipment critical to the safety or quality of products, the processing characteristics shall be validated and verified at a frequency based on risk and performance of equipment e.

In the case of equipment failure or deviation of the process from specification, procedures shall be in place to establish the safety status and quality of the product to determine the action to be taken.

There shall be a formal process for the allocation of packaging materials to packing lines and control in the packing area which ensures that only the packaging for immediate use is available to the packaging machines. Where off-line coding or printing of packaging materials occurs, checks shall be in place that only correctly printed material is available at the packaging machines. Documented checks of the production line shall be carried out before commencing production and following changes of product.

These shall ensure that lines have been suitably cleared and are ready for production. Documented checks shall be carried out at product changes to ensure all products and packaging from the previous production have been removed from the line before changing to the next production. Documented procedures shall be in place to ensure that products are packed into the correct packaging and correctly labelled. These shall include checks:.

The checks shall also include verification of any printing carried out at the packing stage including, as appropriate:. Where on-line vision equipment is used to check product labels and printing, procedures shall be in place to ensure that the system is correctly set up and capable of alerting or rejecting product when packaging information is out of specification.

The frequency and methodology of quantity checking shall meet the requirements of appropriate legislation governing quantity verification, and records of checks shall be retained. Where the quantity of the product is not governed by legislative requirements e.

The site shall be able to demonstrate that measuring equipment is sufficiently accurate and reliable to provide confidence in measurement results.

The site shall identify and control measuring equipment used to monitor critical control points, product safety and legality. All identified measuring devices, including new equipment, shall be checked and where necessary adjusted:. Results shall be documented. Equipment shall be readable and be of a suitable accuracy for the measurements it is required to perform.

Reference measuring equipment shall be calibrated and traceable to a recognised national or international standard and records maintained. The uncertainty of calibration shall be considered when equipment is used to assess critical limits.

Procedures shall be in place to record actions to be taken when the prescribed measuring devices are found not to be operating within specified limits. Where the safety or legality of products is based on equipment found to be inaccurate, action shall be taken to ensure at-risk product is not offered for sale. All relevant personnel, including agency-supplied staff, temporary staff and contractors, shall be appropriately trained prior to commencing work and adequately supervised throughout the working period.

Where personnel are engaged in activities relating to critical control points, relevant training and competency assessment shall be in place. The site shall put in place documented programmes covering the training needs of relevant personnel.

All relevant personnel, including engineers, agency-supplied staff and temporary staff and contractors, shall have received general allergen awareness training and be trained in the sites allergen-handling procedures.

Where training is undertaken by agencies on behalf of the company, records of the training shall be available. The company shall routinely review the competencies of its staff. As appropriate, it shall provide relevant training.

This may be in the form of training, refresher training, coaching, mentoring or on-the-job experience. The sites personal hygiene standards shall be developed to minimise the risk of product contamination from personnel, be appropriate to the products produced and be adopted by all personnel, including agency-supplied staff, contractors and visitors to the production facility.

The requirements for personal hygiene shall be documented and communicated to all personnel. This shall include as a minimum the following requirements:. Hand-washing shall be performed on entry to the production areas and at a frequency that is appropriate to minimise the risk of product contamination.

All cuts and grazes on exposed skin shall be covered by an appropriately coloured plaster that is different from the product colour preferably blue and contains a metal detectable strip.

These shall be site issued and monitored. Where appropriate, in addition to the plaster, a glove shall be worn. Where metal detection equipment is used, a sample from each batch of plasters shall be successfully tested through the equipment and records shall be kept.

Processes and written instructions for staff shall be in place to control the use and storage of personal medicines, so as to minimise the risk of product contamination. The site shall make employees aware of the symptoms of infection, disease or condition which would prevent a person working with open food. The site shall have a procedure which enables notification by employees, including temporary employees, of any relevant symptoms, infection, disease or condition with which they may have been in contact or be suffering from.

Where there may be a risk to product safety, visitors and contractors shall be made aware of the types of symptoms, infection, disease or condition which would prevent a person visiting areas with open food. Where permitted by law, visitors shall be required to complete a health questionnaire or otherwise confirm that they are not suffering from any symptoms which may put product safety at risk, prior to entering the raw material, preparation, processing, packing and storage areas.

There shall be documented procedures for employees, contractors and visitors relating to action to be taken where they may be suffering from or have been in contact with an infectious disease. Expert medical advice shall be sought where required. The company shall document and communicate to all employees including agency and temporary personnel , contractors or visitors the rules regarding the wearing of protective clothing in specified work areas e.

This shall also include policies relating to the wearing of protective clothing away from the production environment e. Laundering of protective clothing shall take place by an approved contracted or in-house laundry using defined criteria to validate the effectiveness of the laundering process. The laundry must operate procedures which ensure:. Washing of protective clothing by the employee is exceptional but shall be acceptable where the protective clothing is to protect the employee from the products handled and the clothing is worn in enclosed product or low-risk areas only.

Where protective clothing for high-care or high-risk areas is cleaned by a contracted or in-house laundry, this shall be audited either directly or by a third party. The frequency of these audits should be based on risk. Protective clothing shall be changed at an appropriate frequency, based on risk. For high-risk and high-care areas the protective clothing shall be changed at least daily. If gloves are used, they shall be replaced regularly. Where appropriate, gloves shall be suitable for food use, of a disposable type, of a distinctive colour blue where possible , be intact and not shed loose fibres.

Where items of personal protective clothing that are not suitable for laundering are provided such as chain mail, gloves and aprons , these shall be cleaned and sanitised at a frequency based on risk. This flexible approach is in response to market demand and allows companies to choose an audit option which best suits their customers requirements, factory operations and the maturity of their food safety systems.

The general audit protocol describes the requirements for auditing and certification which are applicable to all of the audit programmes. This should be read and fully understood. The process is summarised in Figure 1. Each of the audit options has its own particular characteristics and these are described in detail in sections 26 of this part PartIII. Section 7 sets out the process and marketing opportunities for all sites after certification.

Every effort has been made to ensure that the content of this audit protocol is accurate at the time of publication. However, it may be subject to minor change, and reference should be made to the BRC Global Standards website www. Conformance by the company to the requirements of the Global Standard for Food Safety and its suitability for the awarding and continuing retention of certification will be assessed by an independent audit company the certification body.

Certification will be graded according to the audit option selected and the number and type of non-conformities, which shall also influence the frequency of ongoing audits. This part describes the process to be followed by a company seeking certification.

Select an audit option announced, unannounced, Global Markets Self-assessment of compliance with the Standard Selection of a certification body Define scope of the audit. Ensure information and appropriate personnel are available for the audit even in the event of an unannounced audit Provide information to certification body for audit preparation Define audit date and agree duration based on audit duration calculator. Opening meeting Production facility inspection Document review Traceability challenge Review of production facility inspection Final review of findings by auditor Closing meeting review audit findings and confirm any non-conformities.

Corrective action provided for any non-conformities identified within 28 days or revisit depending on number and nature Certification body reviews evidence in 14 days If corrective action deemed satisfactory, certificate, audit report and corresponding grade issued. Ongoing maintenance of the Standard and continual improvement Get login details for the BRC Global Standards Directory and share audit report with any required customers Use of BRC logos Ongoing communication with certification body Schedule re-audit date before re-audit due date.

The audit date is agreed with the certification body in advance of the audit and all requirements of the Standard are audited within the audit visit. Successful sites are awarded a certificate with the grade of AA, A, B, C or D depending on the number and type of nonconformities identified.

More details on the announced audit programme can be found in Part III, section 2. The conducting of an independent, unannounced review of the production facilities, systems and procedures under this scheme provides a sites customers with added confidence in the sites ability to consistently maintain standards. This may influence the frequency of customer audits, where conducted, and other performance measures applied by the customer.

There are two options for unannounced audits, which allow companies to decide the one best suited to their business requirements; the grading and reporting for each is the same.

For option 1, the whole Standard is audited on a single unannounced audit visit, typically lasting 23 days. For option 2, the audit visit is split into two separate visits, each typically lasting 12 days. The first visit, which is unannounced, audits predominantly factory good manufacturing practices, as highlighted by the colour-coding system in the Standard requirements. The second part of the audit, which is planned, looks predominantly at the documented systems and records.

This approach allows companies to ensure that appropriate managers are available to assist with the audit of documentation. The unannounced audit process for options 1 and 2 is summarised in Figure 2. More details on the unannounced audit programme can be found in Part III, sections 3 and 4. It is recognised that many sites need a little time to develop their food safety systems and culture to meet the full BRC certification requirements.

The programme is also applicable to some very small sites, particularly where the full requirements for certification may not always be practical or add value to the business. The programme allows sites to be audited against specific requirements of the BRC Global Standard identified as basic-level or intermediate-level food safety requirements and attain recognition at basic or intermediate levels before progressing eventually to full certification.

This allows sites to develop their food safety management processes in a progressive way and demonstrate their commitment to their customers.

BRC Global Standard for Food Safety Issue 7 UK Free PDF - Techni-K

Registration for the programme is carried out by the certification body with the BRC on behalf of the site and enables access to information provided by the BRC on the standards.

The audit at the appropriate level is undertaken at a date agreed with the certification body and the attainment of a particular level recognised in the BRC Global Standards Directory. Part 1 unannounced audit good manufacturing practice only Typically occurs 6 to 10 months after the last audit date Full unannounced audit occurs 3 to 12 months after the last audit date.

It is essential that the site is assessed against the current issue of the Standard; this can be checked on the BRC Global Standards website www. The Standard should be read and understood and a preliminary self-assessment should be conducted by the company against the Standard to prepare for the audit. Any areas of non-conformity should be addressed by the site. Further information, guidance and training to ensure compliance with the Standard, including a downloadable self-assessment tool, is available at www.

An optional on-site pre-assessment may be carried out by the selected certification body in preparation for the audit to provide guidance to the site on the process of certification. It should be noted, however, that under the rules for accredited certification, consultancy cannot be provided during any pre-assessment offered by the certification body that will later undertake the certification audit.

Manufacturing units that are newly built or commissioned must ensure that systems and procedures in place are compliant before an initial BRC audit is undertaken. It is at the discretion of the company when they wish to invite a certification body to carry out an audit; however, it is unlikely that full compliance can be satisfactorily demonstrated at an audit undertaken less than 3 months from commencement of operation.

This is likely to be the situation even where the site for certification uses quality systems developed by other certificated companies in the group. The BRC cannot advise on the selection of a specific certification body; however, the BRC has a comprehensive programme of measurement of certification body performance around specified key performance indicators KPIs , the results of which are converted to a 5-star rating and published with the listing of all BRC-approved certification bodies on www.

The contract shall also contain clauses which allow the effective management of the scheme by the BRC and accreditation of the certification body by their accreditation body. These are essential to ensure confidence in the way in which the scheme is managed and consistency achieved, which benefits all certificated sites. In particular it is a condition of certification to the scheme that:. A copy of the audit report and any subsequent certificate or audit result shall be supplied to the BRC and may be supplied to.

Other documents in relation to the audit shall be made available to the BRC upon request. All documents submitted to the BRC shall be copies of original documents. Documents provided to the BRC will be treated as confidential.

The auditor s may be accompanied by other personnel for training, assessment or calibration purposes. This activity may include:. The BRC reserves the right to conduct its own audit or visit to a site once certificated in response to complaints or as part of the routine BRC compliance activity to ensure the integrity of the scheme.

Such visits may be announced or unannounced. The BRC may contact the site directly in relation to its certification status or for feedback on certification body performance, or investigation into reported issues. This publication sets out the requirements for sites that want to apply to be audited against the Standard and for sites issued with a certificate. Contracts between the certification body and the site shall include a clause acknowledging these obligations.

This contract will be formulated by the certification body. Non-compliance with any of these contractual obligations may affect the status of certification of the site.

The certificate and audit report shall not be valid until the registration fee and the certification bodys audit fees have been received, irrespective of the outcome of the certification process.

BRC Global Standard for Food Safety Issue 7 UK Free PDF

The audit shall include all applicable requirements within the Standard and all production processes undertaken for the products included within the scope at the site seeking certification. The audit scope and any permitted exclusions shall be clearly defined both on the audit report and on any certificate issued.

The wording of the scope will be verified by the auditor during the site audit. The wording of the scope, of the product groups and, where applicable, the packaging format, shall enable a recipient of the report or certificate to clearly identify whether the products supplied have been included within the scope. This shall include a description of processing activities undertaken at the site that fall within the scope of this Standard, where this adds clarity for the user of the report or certificate e.

It follows therefore that the exclusion of products from the scope of certification shall only be permitted by exception.

The BRC logo can only be used by sites that have no exclusions. The exclusion of products produced at a site will only be acceptable where:. Where exclusions are requested these shall be agreed with the certification body in advance of the audit.

Exclusions shall be clearly stated on the audit report and certificate and the justification recorded on the audit report. The certification of products must include audit of the entire process from raw material to end-product dispatch. It is not possible to exclude either parts of the process undertaken at the site or parts of the Standard. Where exclusions are accepted, the auditor s shall assess any hazards presented by excluded areas or products e.

There are, however, exceptional circumstances where the activities are undertaken at more than one location and where these can be included within a single report and certificate. This includes:.

Pdf safety global 7 issue food for brc standard

The detailed requirements for acceptance and management of such circumstances within the audit protocol are provided in Appendix 4. Where additional storage facilities are owned and managed by the company in the vicinity of the production site i. Auditors must be skilled to audit in the relevant product category, as listed in Appendix 6. Where such voluntary modules are undertaken these will be listed on the scope of the report and certificate.

If a voluntary module that is applicable to a site is not selected such as traded goods , this shall be identified as an exclusion to ensure this is clear to the reader of the report or certificate. The certification body, auditors and the site must be aware of the need to avoid conflict of interest when arranging for an auditor s to visit the site.

The site may decline the services of a particular auditor offered by the certification body. The same auditor is not permitted to undertake audits on more than three consecutive occasions at the same site. Where the audit is not being carried out by the auditor s in the native language of the site, an appropriate translator shall be provided having knowledge of the technical terms used during the audit.

There is a requirement on the site to be prepared for the audit, to have appropriate documentation for the auditor s to assess and to have appropriate staff available at all times during the on-site audit. The site shall ensure that the production programme at the time of the audit covers products for the intended scope of the certification.

Where possible, the widest range of these products shall be in production for the auditor s to assess. Where the product range is large or diverse, the auditor s has the discretion to continue the audit until sufficiently satisfied that the intended scope of the certification has been assessed.

Where a significant production process is undertaken only during a different period of the year from the audit, a separate audit will be required to assess that production method. The information will be requested by the certification body and may include but is not limited to:.

The site shall make the previous years audit report and certificate available to the certification body, where this is a contract with a new certification body. A calculator has been developed to assess the expected time required to undertake the audit of any particular site to ensure consistency and this shall be used as the basis for calculating the total audit duration. The calculation for the audit duration is based on:. These factors include:.

If additional storage facilities, locations or head office assessments are included within the audit process see Appendix 4 then additional time shall be allocated for this over and above that indicated in the audit calculator. In the event that the audit against this Standard includes voluntary BRC modules or is intended to be combined with other audit Standards, the total audit time will need to be appropriately extended.

Details of combined audits shall be specified on the audit report. ATP bioluminescence An ambient area designed to a high standard where practices relating to personnel, ingredients,techniques equipment, packaging and environment aim to minimise potential product contamination byAudit pathogenic micro-organisms.

Auditor An audit where the company agrees the scheduled audit day in advance with the certification body. Authenticity Products produced in accordance with a recognised product certification scheme, the status of whichBrand owner needs to be preserved through the BRC-certified production facility e.

Branded productBRC Global Markets A rapid test for cleanliness of surfaces based on ATP adenosine triphosphate — a substance used inprogramme energy transfer in cells and therefore present in biological material. Broker A systematic examination to measure compliance of practices with a predetermined system, and whether the system is implemented effectively and is suitable to achieve objectives, carried out byCalibration certified bodies.

Certificate suspension A person possessing the appropriate competence and skills to carry out an audit. Certificate withdrawal Food authenticity is ensuring that food or raw materials purchased and offered for sale, are of the nature,Certification substance and quality expected. The owner of a brand logo or name who places the said logo or name onto retail products.

Products bearing the logo, copyright or address of a company that is not a retailer. A recognition and audit scheme designed for sites which are either very small and for whom the full Standard may not be appropriate or for sites which are developing their food safety management systems.

A set of operations that establish, under specified conditions, the relationship between values of quantities indicated by a measuring instrument or measuring system, or values represented by a material measure or reference material, and the corresponding values realised by standards. Revocation of certification for a given period, pending remedial action on the part of the company.

Where certification is revoked. Certification may only be regained following successful completion of the full audit process. Clause A specific requirement or statement of intent that a site must comply with in order to achieve certification. Cleaning in place CIP The process of cleaning and sanitising food-processing equipment in its assembled position without the need for dismantling and cleaning the individual parts. Competence Demonstrable ability to apply skill, knowledge and understanding of a task or subject to achieve intended results.

Compliance Meeting the regulatory or customer requirements concerning product safety, legality and quality. Consumer The end-user of the finished product, commodity or service. Contamination Introduction or occurrence of an unwanted organism, taint or substance to packaging, food or the food environment. Contamination includes physical, chemical, biological and allergen contamination.

Contract packer A company that packages the final product into consumer packaging. Contractor or supplier A person or organisation providing services or materials.

Control measure Any action or activity that can be used to prevent or eliminate a product safety hazard or reduce it to an acceptable level. Controlled document A document which is identifiable and for which revisions and removal from use can be tracked. The document is issued to identified individuals and their receipt of the document is recorded. Correction Action to eliminate the cause of a detected non-conformity. Critical control point A step at which control can be applied and is essential to prevent or eliminate a food or product safety CCP hazard or reduce it to an acceptable level.

Cross-docking Material is unloaded at distribution premises, and handled, but not formally put away into storage. This may be a staging area where inbound materials are sorted, consolidated and temporarily stored until the outbound shipment is complete and ready to ship. Customer A business or person to whom a service or product has been provided, either as a finished product or as a component part of the finished product.

Customer focus A structured approach to determining and addressing the needs of an organisation to which the company supplies products and which may be measured by the use of performance indicators. Distribution The transportation of goods within any container goods on the move by road, rail, air or ship.

End consumer The ultimate consumer of a foodstuff, who will not use the food as part of any food business operation or activity. Enclosed product area An area of the factory where all products are fully enclosed and therefore not vulnerable to environmental contamination.

Flow diagram A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item. Food defence Procedures adopted to assure the safety of raw materials and products from malicious contamination or theft.

Food fraud Fraudulent and intentional substitution, dilution or addition to a product or raw material, or misrepresentation of the product or material, for the purpose of financial gain, by increasing the apparent value of the product or reducing the cost of its production. Food handler Anyone who handles or prepares food, whether open unwrapped or packaged. Food raw materials Food ingredients, additives and processing aids used in the manufacture of a product.

Food security Procedures adopted to assure the continued availability of raw materials and products. Fundamental A requirement of the Standard that relates to a system which must be well established, continuouslyrequirement maintained and monitored by the company as absence or poor adherence to the system will have serious repercussions on the integrity or safety of the product supplied.

Genetically modified An organism whose genetic material has been altered by the techniques of genetic modification so thatorganism GMO its DNA contains genes not normally found there. Good manufacturing Implemented procedures and practices undertaken using best practice principles.

Hazard Analysis and A system that identifies, evaluates and controls hazards which are significant for food safety. Critical Control Point HACCP High-care area An area designed to a high standard where practices relating to personnel, ingredients, equipment, packaging and environment aim to minimise product contamination by pathogenic micro-organisms. High-care product A product that requires chilling or freezing during storage, is vulnerable to the growth of pathogens, has received a process to reduce the microbiological contamination to safe levels typically 1—2 log reduction and is ready to eat or heat.

High-risk area A physically segregated area, designed to a high standard of hygiene, where practices relating to personnel, ingredients, equipment, packaging and environment aim to prevent product contamination by pathogenic micro-organisms. Identity preserved A product which has a defined origin or purity characteristic which needs to be retained throughout the food chain e.

Importer A company facilitating the movement of products across an international border. Usually the first recipient of the products in that country.

Incident An event that has occurred that may result in the production or supply of unsafe, illegal or non- conforming products. This may be the first audit at a site or a subsequent audit of a site whose certification has lapsed. Internal audit General process of audit, for all the activity of the company. Conducted by or on behalf of the company for internal purposes.

Job description A list of the responsibilities for a given position at a company. Key staff Those staff whose activities affect the safety, legality and quality of the finished product. May Indicates a requirement or text which provides guidance but is not mandatory for compliance to the Standard.

Monitoring A planned sequence of observations or measurements of defined control parameters to assess whether predefined limits are being met. Non-conformity The non-fulfilment of a specified product safety, legal or quality requirement or a specified system requirement.

Open product area An area in which product is open to the environment i. Outer packaging Packaging which is visible when the product is released from the site.

For example, a cardboard box could be considered outer packaging even if wrapped in clear film. Performance indicators Summaries of quantified data that provide information on the level of compliance against agreed targets e.

Positive release Ensuring a product or material is of an acceptable standard prior to release for use. Potable water Water being safe to drink, free from pollutants and harmful organisms and conforming to local legal requirements.

Premises A physical building or place owned by the company and audited as part of a site. Pre-packaged products Products in their final packaging that is designed for sale to the consumer. Prepared primary A food product which has undergone a washing, trimming, size-grading or quality-grading process andproduct is pre-packed. Prerequisite The basic environmental and operational conditions in a food business that are necessary for the production of safe food.

These control generic hazards covering good manufacturing practice and good hygienic practice and shall be considered within the HACCP study. Preventive action Action to eliminate the fundamental, underlying cause root cause of a detected non-conformity and prevent recurrence. Primary packaging That packaging which constitutes the unit of sale, used and disposed of by the consumer e. Procedure Agreed method of carrying out an activity or process which is implemented and documented in the form of detailed instructions or process description e.

Processed food A food product which has undergone any of the following processes: Processing aid Any substance not consumed as a food by itself, intentionally used in the processing of raw materials, foods or their ingredients to fulfil a certain technological purpose during treatment or processing, and which may result in the unintentional but technically unavoidable presence of the residues of the substance or its derivatives in the final product — provided that these residues do not present any health risk and do not have any technological effect on the finished product.

Product recall Any measures aimed at achieving the return of an unfit product from customers and final consumers. Product withdrawal Any measures aimed at achieving the return of out-of-specification or unfit products from customers, but not from final consumers. Protective clothing Clothing designed to protect the product from potential contamination by the wearer.

Provenance The origin or the source of food or raw materials. Quantity control Check on amount of product in the pack. May be related to weight, volume, number of pieces, size etc. Quarantine The status given to any material or product set aside while awaiting confirmation of its suitability for its intended use or sale.

Raw material Any base material or semi-finished material used by the organisation for the manufacture of a product. Raw material includes packaging material. Ready-to-cook food Food designed by the manufacturer as requiring cooking or other processing effective to eliminate or reduce to an acceptable level micro-organisms of concern.

Ready-to-eat food Food intended by the manufacturer for direct human consumption without the need for a full cook. Ready-to-heat food Food designed by the manufacturer as suitable for direct human consumption without the need for cooking. The heating of the product is intended to make the product more palatable.

Recognised laboratory Laboratory accreditation schemes that have gained national and international acceptance, awarded byaccreditation a competent body and recognised by government bodies or users of the Standard e. Reference sample Agreed product or components for referral by the manufacturer for production. Requirement Those statements comprising a clause with which compliance will allow sites to be certificated.

Retail brand A trademark, logo, copyright or address of a retailer. Retailer A business selling products to the public by retail. These are products that are legally regarded as the responsibility of the retailer. Retained production Representative product or components taken from a production run and securely held for futuresample reference.

Risk The likelihood of occurrence of harm from a hazard. Risk analysis A process consisting of three components: Risk assessment The identification, evaluation and estimation of the levels of risk involved in a process to determine an appropriate control process. Root cause The underlying cause of a problem, which, if adequately addressed, will prevent a recurrence of that problem. Sampling plan A documented plan defining the number of samples to be selected, the acceptance or rejection criteria and the statistical confidence of the result.

Seasonal production A product harvested and processed on a site that is opened specifically for the duration of the shortsite term of that harvest typically 12 weeks or less during a month cycle. Secondary packaging Packaging that is used to collate and transport sales units to the retail environment e. Shall Signifies a requirement to comply with the contents of the clause. Should Signifies that compliance with the contents of the clause or requirement is expected or desired.

SpecificationSpecifier An explicit or detailed description of a material, product or service. Standard, theSupplier A company or person requesting the product or service. TrendUnannounced audit Where certification is revoked for a given period, pending remedial action on the part of the company.

Issue pdf 7 brc standard food safety global for

UserUtilities Ability to trace and follow raw materials, components and products, through all stages of receipt,Validation production, processing and distribution both forwards and backwards. Vehicle Goods not manufactured or part-processed on site but bought in and sold on.

Verification An identified pattern of results. Where appropriate An audit undertaken on a date unknown to the company in advance. Obtaining evidence through the provision of objective evidence that a control or measure, if properly implemented, is capable of delivering the specified outcome.

Any device used for the conveyance of product that is capable of being moved upon highways, waterways or airways. Vehicles can be motorised e. The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control or measure is or has been operating as intended.

In relation to a requirement of the Standard, the company will assess the need for the requirement and, where applicable, put in place systems, processes, procedures or equipment to meet the requirement.

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