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Implications of the New (6th) BRC Standards for Design of Food
Premises
Mike DudbridgeNational Centre for Food Manufacturing
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The Schedule
• Certification audits against Issue 6 will begin in January 2012.
• Factories will start to pick up minor and major non-conformances and recommendations as the new standard becomes recognised and implemented.
• Factories will be anticipating and responding to areas of weakness.
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Key features of the new Issue 6:
• Continued use of the terms “adequate” and “sufficient”• Increased emphasis on good manufacturing practices • Reduced need for multiple customer audits • More detailed prescriptive requirements around key issues to
improve consistency of the audits• Outcome based statements of intent • Enhanced unannounced audit scheme - making this more
accessible • New auditor training to ensure consistent BRC audit approach
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Implications for Food Factory Design.
• Increased emphasis on good manufacturing practices – – Storage and segregation– Temperature control during manufacture– Product flow and usability of spaces– Control of WIP– Pest Control and pest proofing– Cleaning and building damage controls.
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More detailed prescriptive requirements around key
issues to improve consistency • Process dependant
• Material dependant
• Calibration, control and monitoring
• Controlled storage conditions.
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New auditor training to ensure consistent BRC audit approach
• Sharing of good practice between auditors
• Sharing of design issues between auditors