BRC Global Standard Food Safety Issue 7 ARE YOU READY? Part 1

SOURCE: http://www.brcbookshop.com/c/378/food-safety

SOURCE: http://www.brcbookshop.com/c/378/food-safety

The BRC Global  Standard Food Safety Issue 7 came out in January. From 1st of July ALL audits carried out against the BRC Global Standard Food Safety will be against issue 7.

I recently attended the Auditor Conversion Course and there are significant changes to the standard which companies certified against the standard or are looking to be certified need to understand.

Over the next few posts we will look at some of the key changes. But for now the following is a brief summary;

1. AUTHENTICITY

Authenticity is now top of the agenda. The standard in the past covered; Food Safety, Food Quality and Food Legality. Now Authenticity is a new part of the standard. Companies must demonstrate how they challenge authenticity throughout their supply chain. There are clauses in supplier approval and a new section all covering Product Authenticity. Companies must have a documented vulnerability assessment in place covering all food raw material. For the documented vulnerability assessment think TACCP (Threat Analysis Critical Control Point).

2. BRC PARTICIPATE

BRC now have a subscription service where companies have pay an annual fee and have access to BRC standards, BRC Interpretation Guides and BRC Codes of Practice. The BRC Issue 7 standard can also be downloaded for FREE. Excellent service this and highly recommend it.

More information on BRC Participate here http://www.brcparticipate.com/signin

3. BRC GLOBAL MARKETS PROGRAMME

BRC Global Markets Programme is a new  programme to BRC issue 7 for small sites where the full standard may not be appropriate. The programme is based on the same principles of SALSA.

4. PRODUCT RISK ZONES

The product risk zones have now changed with a new Ambient High Care zone. This will have implications for manufacturers of chocolate from raw cocoa beans, manufacturers of peanut butter from raw peanuts and heat treated flour.

4. GRADING CRITERIA

The grading system has changed slightly with a new grade of AA for companies getting 5 minors or less. In addition to this it is actually a lot easier for companies to fall down to a C grade with now 2 majors will result in a C Grade and 1 major and 11 to 16 minors will result in a C Grade.

5. VOLUNTARY MODULES

This is quite an interesting development and probably will see this being developed more. BRC issue 7 now allows for voluntary modules to be added to the routine audit. The most significant module just been added are the Asda audits where suppliers into Asda can have the option of this module bolted onto their BRC Issue 7 audit. These module option has significant scope and very likely more modules will be added onto the BRC standard.

 

These are some of the bigger changes however there are quite a few in the standard so anyone wanting to familiarise themselves with BRC Issue 7 we recommend you attend on of the many courses out there. Please don’t take any chances!!

Sources: BRC STANDARDS   http://www.brcglobalstandards.com/ 

BRC PARTICIPATE   http://www.brcparticipate.com/dashboard

 

 

About ABurne

Andy Burne has worked in Technical Management for many years in the food industry. Now he is a certified BRC auditor and provides consultancy to the Food Industry.