BRC
Global Standard for Food Safety
March 2010
John Kukoly – BRC Americas
John.kukoly@brc.org.uk
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
What is The Consumer Goods Forum ?
200 retailer companies
200 manufacturer companies
150 countries
Paris, HQ
Mission: provide a
platform for knowledge,
leadership and
development of
common positions and
tools for key issues
affecting the industry
Washington
Tokyo
Shanghai
Singapore
The Consumer Goods Forum
Board of Directors
The Consumer Goods Forum
GFSI
Global Food Safety Initiative
Food safety for producers
GSCP
Global Social Compliance Program
Social accountability for producers
GUSI
Global 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
x
x
x
x
x
Quality systems
Social accountability
Environmental systems
Packaging manufacturing
Animal welfare
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
IAF
Accreditation body
Standard
owner
BRC
Auditors
Certification Body
Manufacturer
Certification Process
Obtain Standard
Self Assessment – training course optional
Select Certification Body www.brcdirectory.com
On Site Audit
Critical, Major, Minor Non-conformities Identified
Correct non-conformities – 28 days
Certification Decision
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
Finished warehouse
Truck drivers
H
L
L
H
L
L
M
L
L
Hair nets, long sleeve shirts, pats,
shoes, gloves if handling product.
Hair nets. Not to expose product.
None
L
Hair nets, coats. Not to touch
product or equipment.
Visitors
Outcome:
M
L
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.b
John Kukoly
john.kukoly@brc.org.uk
www.brcglobalstandards.com
www.brcdirectory.com
Food
Packaging
Consumer
Products
Storage &
Distribution