Global Standard
for Food Safety
Basic Course
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Global Standards for Food Safety
BRC
In 1998 the British Retail Consortium (BRC),
responding to industry needs, developed and
introduced the BRC Food Technical Standard to
be used to evaluate manufacturers of retailers
own brand food products.
It is designed to assist retailers and brand owners
produce food products of consistent safety and
quality and assist with their 'due diligence'
defence, should they be subject to a prosecution
by the enforcement authorities.
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Global Standards for Food Safety
BRC
The Global standards for Food Safety has been
developed to specify the safety, quality and
operational criteria required to be in place within
a food manufacturing organisation to fulfill
obligations with regard to legal compliance and
protection of the consumer.
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Global Standards for Food Safety
BRC retail members
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Aldi
Asda Stores Ltd
Burger King Limited
Iceland Foods
J Sainsbury plc
Marks & Spencer Group plc
Mc Donald’s Restaurants Ltd
Morrisons
Tesco plc
Spar (UK) Limited
The Co-operative Group
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Global Standards for Food Safety
Benefits
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Provides a single standard and protocol that
allows an accredited audit by third party
certification bodies
Provides a single audit commissioned by the
company, in line with an agreed audit frequency,
that will allow the company to report upon their
status to customer and other organisations as
agreed, and can reduce time and cost
Provides a measure by which food manufacturers
and suppliers can demonstrate to potential
customers a level of competence in food safety
and quality systems
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Global Standards for Food Safety
Benefits
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Is comprehensive in scope, covering areas of
quality, hygiene and product safety
Addresses part of the legislative requirements of
the food manufacturer/supplier, retailer and other
customer. Companies may also use this Standard
to ensure their suppliers are following good food
safety management practices
Requires ongoing surveillance and confirmation of
the follow up of corrective actions on nonconformity to the Standard thus ensuring that a
self-improving quality and product safety system
is established.
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Global Standards for Food Safety
Principles
A food business must have a full understanding
of the products produced, manufactured and
distributed and have systems in place to
identify and control hazards significant to the
safety of food. The Global Standard for Food
Safety is based on two key components:
1.
2.
Senior Management commitment
HACCP (Hazard Analysis Critical Control
Point) a step-by-step approach to
managing food safety risks.
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Global Standards for Food Safety
Sections
1.
2.
3.
4.
5.
6.
7.
Senior Management Commitment and
Continual Improvement
The Food Safety Plan – HACCP
Food Safety and Quality Management
System
Site Standards
Product Control
Process Control
Personnel
with 319 clauses in total.
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Global Standards for Food Safety
Fundamental clauses
Failure to comply with the statement of
intent of a ‘fundamental’ clause leads to
non-certification at an initial audit or
withdrawal of certification at subsequent
audit. This will require a further audit to
establish demonstrable evidence of
compliance.
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Global Standards for Food Safety
Fundamental clauses
• Senior Management Commitment and Continual
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Improvement, Clause 1
The Food Safety Plan – HACCP, Clause 2
Internal Audits, Clause 3.5
Corrective and Preventive Action, Clause 3.8
Traceability, Clause 3.9
Layout, Product Flow and Segregation, Clause
4.3.1
Housekeeping and Hygiene, Clause 4.9
Handling Requirements for Specific Materials –
Materials Contain Containing Allergens and
Identity Preserved Materials, Clause 5.2
Control of Operations, Clause 6.1
Training, Clause 7.1
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Global Standards for Food Safety
1. Senior management commitment and
continual improvement
The company’s senior management shall
demonstrate they are fully committed to the
implementation of the requirements of the
Global Standard for Food Safety. This shall
include provision of adequate resources,
effective communication, systems of review and
actions taken to effect continual improvement.
Opportunities for improvement shall be
identified, implemented and fully documented.
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Global Standards for Food Safety
2. The Food Safety plan – HACCP
The company’s food safety plan shall be
based on a HACCP system which shall be
systematic, comprehensive, thorough,
fully implemented and maintained. Codex
Alimentarius HACCP principles shall be
used and reference shall be made to
relevant legislation, codes of practice or
guidelines.
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Global Standards for Food Safety
3.5 Internal Audit
The company shall audit those systems
and procedures which cover the
requirements of the Global Standard for
Food Safety to ensure that they are in
place, appropriate and complied with.
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Global Standards for Food Safety
3.8 Corrective and Preventive Action
The company’s senior management shall
ensure that procedures exist to record,
investigate, analyse and correct the cause
of non-conformity against standards,
specifications and procedures which are
critical to product safety, legality and
quality.
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Global Standards for Food Safety
3.9 Traceability
The company shall have system to identify
and trace product lots and follow this
through all raw materials (including
primary and any other relevant packaging
materials and processing aids), all stages
of processing and the distribution of the
finished product to the customer in a
timely manner.
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Global Standards for Food Safety
4.3.1 Layout, Product Flow and
Segregation
Premises and plant shall be designed,
constructed and maintained. Procedures
shall be in place to control the risk of
product contamination and to comply with
relevant legislation
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Global Standards for Food Safety
4.9 Housekeeping and Hygiene
Housekeeping and cleaning systems shall
be in place which ensure appropriate
standards of hygiene are maintained at all
times and the risk of contamination is
minimised.
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Global Standards for Food Safety
5.2 Handling Requirements for Specific
Materials – Materials Contain Containing
Allergens and Identity Preserved Materials
Where raw materials and finished products
require special procedures for handling specific
materials (e.g. material containing allergens or
the requirement for Identity Preserved status
such as Genetically Modified Organisms, assured
organic status or special designated origin) these
shall be in place to ensure that product safety,
legality and quality are maintained.
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Global Standards for Food Safety
6.1 Control of Operations
The company shall operate procedures
that verify that the process and equipment
employed are capable of producing
consistently safe and legal product with
the desired quality characteristic, in full
compliance with the HACCP food safety
plan.
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Global Standards for Food Safety
7.1 Training
The company shall ensure that personnel
performing work that affects product
safety, legality and quality are
demonstrably competent to carry out their
activity, through training, work experience
or qualification
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Section 1 – Senior Management
commitment - Main points
• Fully committed to the implementation
• Human and financial resources
• Communication channels
• Process review
• Improvement
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Section 2 – The Food Safety Plan HACCP
- Main points
• HACCP team - multi-disciplinary with
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designated and qualified team leader.
Product description
Process flow diagram – for each product,
category or process
Hazard analysis
Critical Control Points – logical approach
using decision tree, must eliminate or
reduce to safe level
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Section 2 – The Food Safety Plan
HACCP - Main points
• Monitoring – must be able to detect loss of
control
• Corrective action – procedures for unsafe
products
• Verification – through internal audits,
review of hazard levels, complaints
• Review – changes in ANY parameter
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Section 3 – Food Safety and Quality
Management System - Main points
• Quality Manual
• Costumer focus – determining customer
needs, regular review - KPI
• Internal auditing – programme of audits
critical to safety, quality and legality,
scheduled and frequency by risk
assessment
• Supplier focus – approval
• Costumer complaints – investigation and
recording
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Section 3 – Food Safety and Quality
Management System - Main points
• Corrective and preventive action –
including investigation of cause,
implementation, review and verification
• Traceability – ability to trace raw material
to finished product and vice versa
including mass balance, waste and rework
• Crisis management –written guidance to
staff , documented procedure
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Section 4 – Site Standards - Main points
• External site standards – compliance with
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local regulations
Internal site standards / staff facilities –
designated to control risk of contamination
Site security – prevent access by
unauthorised personnel with visitor
reporting system
Utilities – use of water, ice, steam and air
Equipment – suitably designed
Maintenance – based on risk assessment
with regular inspections
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Section 4 – Site Standards - Main
points
• Foreign body control – appropriate storage
for chemicals, metal control, glass register
with procedures for glass breakage
• Site hygiene – documented cleaning
schedule carried out by trained personnel
• Waste management – disposal must meet
legal requirements
• Pest control – use contractors or trained
personnel
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Section 4 – Site Standards - Main
points
• Storage and Transport – contract in place
with sub-contractor; documented
maintenance and hygiene procedures
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Section 5 – Product Control - Main
points
• Product design, product development –
new product must under-go production
trials – HACCP based
• Allergens and identity preserved materials
– risk assessment for specific allergens;
list of all allergens on site; training for
allergen handling
• Foreign body detection – justification for
not providing
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Section 5 – Product Control - Main
points
• Packaging – procedures to confirm
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specifications
Inspection – monitoring of raw material
Testing - accredited laboratories
Positive Release – procedures based on
risk assessment to ensure safe release by
authorised staff
Handling of non-conforming product –
clear procedures for control
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Section 6 – Process Control - Main
points
• Monitoring CCP, process monitoring –
validation prior to production
• Weight, count, volume control – legal
requirements at country point of sale
• Calibration – traceable calibration of all
test and measurement equipment
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Section 7 – Personnel - Main points
• Training – all staff trained prior
commencing work; additional training for
CCP’s
• Personal hygiene – requirements
documented and communicated
• Medical screening – reporting procedures
for infections
• Protective clothing
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Global Standards for Food Safety
Findings
Audit reporting falls into the following
distinct categories:
• Critical non-conformances
• Major non-conformances
• Minor non-conformances
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