FOOD SECTOR
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BRC Global Standard Food

The British Retail Consortium Global Standard Food Issue 5

PAI is fully accredited by UKAS, and approved by the BRC, to deliver auditing and certification to BRC standards. We have clients in the UK and throughout the world.

BRC Scheme History

The BRC Technical Standard evolved from a desire of British food retailers to have one over-arching Food Safety Standard.

The British Retail Consortium says that work on the BRC Technical Standard began in 1996, which culminated in the publication of the first issue in October 1998. For the first time UK retailers working within a highly competitive market place had realised that food safety is non-competitive issue and that by sharing experience and developing robust systems together there were distinct advantages legally, technically and financially.

The BRC Standard is now recognised internationally as the benchmark Food Safety Standard.

Gaining BRC approval by PAI is proof and evidence of an organisation"s commitment to the delivery of safe food into the food chain.

PAI currently have special price offers for all suppliers into the food chain. Please contact us for more information.

MAJOR CHANGES FOR THE BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 5

The new edition of the Standard, the Global Standard for Food Safety, was published on 4th January 2008. Incorporating a thorough review of all clauses to provide greater guidance for food businesses and clarity to auditors, the Standard has been extensively revised from issue 4.

The new version of the standard becomes operational on the 1^st July 2008, giving a period of training and implementation before compliance is required. Unlike the issue 3 to 4 changeover there will not be a period where both versions are offered.

All of the changes within the revised edition have been based on wide and extensive consultation with international stakeholders. Changes include:

Optional Unannounced Audits
These are now available for companies gaining grade A or B audit score at announced audits. A successful unannounced audit results in the awarding of an * against the resulting A, B or C grade.

Grading Scheme
A more rigorous grading scheme for grades B, C and D has been introduced with a revisit by the certification body required within 28 days to verify corrective actions for Grade C as well as audit frequency reduced to 6 months.

Requirements Clauses
The requirements have been reviewed and expanded (now consisting of 326 clauses from 270 in Issue 4). These provide more detailed guidance and clarity to facilitate interpretation for certification bodies and companies. Particular reference is made to the following:

• Management Commitment and Continual Improvement (clause 1)
  Emphasis has been placed on Management Commitment and Continual Improvement as it is clearly identified as the starting point of an effective food safety plan. A high priority is placed on clear evidence of senior management commitment. Additional requirements specific to the audit process include maintenance of certification, attendance by Senior Management at audit meetings and ensuring effective corrective action for non-conformities is undertaken.

• The Food Safety Plan - HACCP (clause 2)
  HACCP has been extensively and comprehensively reviewed and contains guidance to companies to ensure a thorough HACCP study is undertaken following Codex Alimentarius principles and that documentary evidence is retained in support of the HACCP study.

• Handling Requirements for Specific Materials - Materials containing Allergens and Identity Preserved Materials (clause 5.2)
  A comprehensive update on the Handling Requirements for Specific Materials has been undertaken in light of current industry and consumer concerns.
  Now comprising 2 subsections - Materials containing Allergens and Identity Preserved Materials, requirements include all allergen containing materials handled on site shall be listed. Risk assessments are required to be carried out to identify and control routes of contamination and used to develop procedures for segregation, use of dedicated equipment and staff policies for allergen containing materials and Identity Preserved Materials.
  Labelling claims need to be fully validated.

• Management of Incidents, Product Withdrawal and Product Recall (clause 3.11)
  Update of Management of Incidents, Product Withdrawal and Product Recall gives more in depth guidance on what to consider and include for contingency planning for business continuity in the event of disruption of services, disaster or sabotage.

• Site Security (clause 4.2)
  In response to current issues, Site Security is an additional section, requiring controlled access and training of staff; secure storage of materials; and registration and approval of premises.

• Chemical and Physical Contamination Control (clause 4.8)
  This section has been expanded, having been split into subsections for control of chemical, metal, glass, wood and ‘other’ contaminants. This section includes more in depth guidance notes of what to include for an effective management system.

Further information can be obtained by contacting Jill Witter at the PAI Harrogate office, telephone +44 (0)1423 878 878.