brc global standard for food safety march 2010 john kukoly – brc americas [email protected]
TRANSCRIPT
Heritage of the BRC Standards
Before 1996 – Retailer technologists inspect their own suppliers
1998 – Retailers join to create a common standard for food – BRC
2000 – The BRC becomes the first standard approved by the GFSI
2008 – Issue 5 of the BRC Global Standard for Food Safety published
200 retailer companies200 manufacturer companies150 countries
What is The Consumer Goods Forum ?
Paris, HQ
Tokyo
Singapore
Shanghai
WashingtonMission: provide a platform for knowledge, leadership and development of common positions and tools for key issues affecting the industry
The Consumer Goods Forum Board of Directors
The Consumer Goods Forum
GFSIGlobal Food Safety Initiative
Food safety for producers
GSCPGlobal Social Compliance Program
Social accountability for producers
GUSIGlobal Upstream Supply Initiative
IT integration (GS1)
The Rationale For The Development of Private Sector Schemes
to assure product safety to provide brand protection to meet legislative requirements to promote business improvement and
efficiency to promote consumer confidence
Focus of GFSI
Who: Food producers
On farm, aquaculture Processors (post harvest impact on food)
What: Food Safety GMP’s (GAP’s) HACCP Food Safety Management Systems
How: Scheme requirements Rules of engagement and operation
Not Included in GFSI
x Quality systemsx Social accountabilityx Environmental systemsx Packaging manufacturingx Animal welfarex Sustainability
Material may be added to schemes outside of GFSI oversight, and may or may not be included in the accreditation.
GFSI Status
Currently approved• BRC • Dutch HACCP• FSSC 22000 • GlobalGap• Global Red Meat Standard• IFS• SQF 1000, 2000 (level 2, and level 3)
www.mygfsi.com
BRC Status
• In excess of 13,000 sites actively certified around the world.
• Surpassed 500 sites in North America in 2009. • Average time to implement BRC and become certified
for the first time – 8 months.• Average length of time BRC audit takes on site in North
America – 2.5 days.
www.brcdirectory.com
The BRC Global Standard• Best practice standard for food safety and
quality in one standard.• Managed by the BRC but driven by the
stakeholders- retailers, manufacturers and packers.
• Market leading standard for food manufacturers with over 12,000 Certified sites world wide.
• GFSI recognised.
Audit Evolution
- Inspection based evaluations - First party audits- Second party audits- Third party unaccredited audits- Third party accredited scheme based audits
Governing Structures
Standard Owner
Auditor
Manufacturer
Accredited Certification Process
Standard owner BRC
Accreditation body
Certification Body
Manufacturer
IAF
Auditors
Certification Process
Understanding the Task
- Establish the team- Review and understand the requirements- Preliminary assessment- Identify and understand the gaps- Define realistic timelines, with milestones- Establish senior management commitment- Go!
Laying the Groundwork
- Document and record control system- Risk assessment platform- Formalize training management- Initiate and define Senior Management Review
Risk Assessment
- Define the situation- Define the risk (chemical, biological, physical, allergen)- Categorize the risk (severity, likelihood, historical data;
getting input from multiple viewpoints, consequences)- Risk matrix- Control strategies- Outcome potentials
Senior Management Review
Date: minimum every 6 months, or in the event of a product withdrawal, audit failure, or serious customer complaint.
Attending: Senior site management, all department heads.
Agenda:
1. Review of previous assigned action items, completion and outstanding. 2. Food safety and quality objectives.
a. Customer complaints b. Out of specification production c. Internal audit results d. Environmental test results
3. Performance results. a. External audits and results b. Customer communication and performance indicators c. Product withdrawals, non conforming incidents, allergen incidents d. Process deviations e. HACCP system review f. Scientific changes g. Regulatory or label requirement changes h. Resourcing reports i. Continuous improvement program
Assigned actions, with responsibility and timelines:
Minutes: To be updated with closure or completion of assigned items.
Risk Assessment
Risk Assessment: Protective Clothing
Risk: Contamination of product with hair, fibres, microorganisms, and other materials.
Area / Risk Severity Likelihood History Control Strategy
Receiving L L L
Hair nets, coats. Not to expose product
Raw warehouse M L L
Hair nets, coats. Not to expose product
Production H H M
Hair nets, long sleeve shirts, pats, shoes, gloves if handling product.
Finished warehouse L L L Hair nets. Not to expose product. Truck drivers L L L None
Visitors M L L Hair nets, coats. Not to touch product or equipment.
Outcome:
Product is protected from contamination via personnel. Review based on consumer complaints on an annual basis.
BRC Standard
•Free to view and evaluate the standard
•Purchasing copies of the Standard, Implementation Guide and Guidance Documents
www.brcglobalstandards.com
www.brcdirectory.com
John Kukoly john.kukoly@brc.org.ukwww.brcglobalstandards.comwww.brcdirectory.com
Consumer Products
FoodPackaging
Storage & Distribution