Food Safety Management

The BRC (British Retail Consortium) Global Standards are specification developed by British Retail Consortium in response to the needs of UK members of the consortium. The British Retail Consortium (BRC) is the trade association of range of independent retailers, large multiples and department stores, selling a wide range of products. The BRC Global Standards are used by suppliers and global retailers. BRC standards specify requirements for standardization of quality, safety, operational criteria and manufacturers' fulfillment of legal obligations. They also help provide protection to the consumer.

The BRC standard is recognized by the Global Food Safety Initiative (GFSI), which aims to harmonize international food safety standards with the help of the world's top retailers and food manufacturers.

The BRC Global Standards are a group of four industry-leading Technical Standards that specify requirements to be met by an organization to enable the production, packaging, storage and distribution of safe food and consumer products

The BRC Global Standards are a set of four Technical Standards:

• BRC Global standard For Food
• BRC Global Standard for packaging & Packaging Material
• BRC Global standard for consumer product
• BRC Global standard for Storage & Distribution

The BRC Global Standard for Food

The Standard was developed to help retailers to comply legal obligations and protection of the Consumer, by providing a common basis for the audit of companies supplying retailer branded food products. Since the introduction of the UK Food Safety Act, the obligations placed upon the UK retailer have now become best practice across much of the supply chain and therefore manufacturers have accepted the principles of the Standard as a means of providing critical elements of their due diligence systems.

The BRC Global Standard - Food is based on the fundamental principles of the retailers' own standards and has been continuously upgraded based on the requirements of both retailers and their suppliers.

The Standard requires:

• implementation of Hazard Analysis and Critical Control Point (HACCP)
• a documented and effective quality management system
• the control of factory environment standards, products, processes and personnel

SCOPE & APPLICATION

The Scope of the BRC Global Standard – Food

The BRC Global Standard – Food specify the requirements for the manufacturer of processed foods, branded food products and food or ingredients for use by food service companies, catering companies and food manufacturers.

Certification scheme is applicable to products that have been manufactured or prepared at the site and storage facilities that are under the direct control of the production site management.

The Standard shall not apply to activities relating to:

• wholesale
• importation
• distribution or storage (outside the direct control of the company).

BRC FOOD REQUIREMENTS

The Global Standard for Food Safety is based on two key components: senior management commitment and HACCP.

General Requirements

The standard demands: Fundamental requirements

• A Hazard Analysis and Critical Control Points (HACCP) food safety plan
• Management commitment to provide sufficient resources
• A quality management system that details the organizational and managerial policies.
• A series of pre-requisite programs for environmental and operational conditions needed for the production of food and controlling the food safety hazards.

Documentation & Other Requirements

The BRC – Food documentation shall include:

• food safety policy and related objectives,
• food safety manual & HACCP Plan,
• Pre-requisite programmes
• documented procedures & work instructions,
• Documents and records needed for effective implementation of processes.

PRINCIPLES OF THE BRC GLOBAL STANDARD FOOD

The objective of the BRC Global Standard - Food is to specify safety, quality and operational criteria required to be in place within a manufacturing organisation to supply food products to UK retailers, their suppliers or Standard users. The format and content of the Standard are designed to allow an assessment of a company's premises and operational systems and procedures by a competent third party against the requirements of the Standard.

The BRC recognises the importance of accreditation and has worked closely with the United Kingdom Accreditation Service (UKAS) during the development of all the Technical Standards to ensure that all the requirements of product certification are met.

Third-party bodies carrying out assessments must gain accreditation to ISO/IEC Guide 65 and meet the requirements within the BRC Global Standard - Food and supporting documentation. Significant efforts have been made to promote openness and transparency in the development and implementation process and to work closely with all stakeholders to ensure the integrity and robustness of the system.

The principles of the BRC Global Standard - Food are:

• to minimise duplication of evaluation
• to work in collaboration with accreditation bodies to ensure that the accreditation process delivers effective control and maintenance of the standards of evaluation
• to encourage 'local' evaluation
• to ensure openness, transparency and compliance with fair trading legislation
• to promote direct stakeholder participation during development and maintenance as part of technical
• advisory committees
• BRC Global Standard - Food 2005
• to continuously review and improve standards and supporting processes
• to promote 'best practice'.

BENEFITS OF THE BRC GLOBAL STANDARD FOOD

There are a number of benefits arising from the use of the Standard:

• A single standard and protocol that allow an evaluation by third-party certification bodies which shall be accredited to an international Standard ISO/IEC Guide 65
• Single verification commissioned by the manufacturer or supplier, in line with an agreed evaluation
• frequency, will allow both manufacturers and suppliers to report upon their status to food retailers and other organisations as agreed
• The Standard is comprehensive in scope covering areas of quality, hygiene and product safety throughout the food industry
• The Standard addresses part of the 'due diligence' requirements of the food manufacturer/supplier, packer/filler and retailer. Food manufacturers may also use this Standard to ensure their suppliers are following good hygiene practices and complete the 'due diligence' chain
• Within the associated protocol, there is a requirement for ongoing surveillance and confirmation of the follow-up of corrective actions on non-conformance to the Standard thus ensuring that a self-improving quality, hygiene and product safety system is established.

WHY CHOOSE SGQ INNOVATIONS?

• Team SGQ INNOVATIONS? has IRCA certified BRC-Certification auditors for Consulting Services
• 10+ certifications in different industries
• Hands on experience of Team SGQ INNOVATIONS? in implementing food safety management tools would help to gain early benefits

TRAINING

We offer a customized training program on BRC for

• BRC-Food - Implementation and documentation requirements
• BRC-Food - Internal Auditor training

The BRC (British Retail Consortium) Global Standards are specification developed by British Retail Consortium in response to the needs of UK members of the consortium. The British Retail Consortium (BRC) is the trade association of range of independent retailers, large multiples and department stores, selling a wide range of products. The BRC Global Standards are used by suppliers and global retailers. BRC standards specify requirements for standardization of quality, safety, operational criteria and manufacturers' fulfillment of legal obligations. They also help provide protection to the consumer.

The BRC standard is recognized by the Global Food Safety Initiative (GFSI), which aims to harmonize international food safety standards with the help of the world's top retailers and food manufacturers.

The BRC Global Standards are a group of four industry-leading Technical Standards that specify requirements to be met by an organization to enable the production, packaging, storage and distribution of safe food and consumer products

The BRC Global Standards are a set of four Technical Standards:

• BRC Global standard For Food
• BRC Global Standard for packaging & Packaging Material
• BRC Global standard for consumer product
• BRC Global standard for Storage & Distribution

SCOPE & APPLICATION

The Standard is applicable to the manufacture of packaging and packaging materials used in food packaging and filling operations and to packaging and packaging materials for cosmetics, toiletries and other consumer products and materials.

The standard is applicable to manufacturers producing packaging materials for food and consumer products. The packaging industry is divided into specific product technologies such as

• Glass
• Paper and Board
• Metals - cans and foil products
• Plastics
• Wood and other materials.

The Standard recognizes 2 levels of hygiene risk depending on the end use of the packaging materials for instance direct food contact is the highest level and will fall into the high hygiene risk category, while non-food packaging will fall into the low hygiene risk category. The requirements of the standard are listed separately depending upon the level.

BRC Packaging REQUIREMENTS

General Requirements

The standard demands:

• Senior management commitment,
• Hazard and risk analysis,
• Internal audits,
• Specifications,
• Traceability,
• Housekeeping and cleaning,
• Process control,
• Training and competence,

Documentation & Other Requirements

The BRC – Packaging documentation shall include:

• Food safety policy and related objectives,
• Food safety manual & HACCP Plan,
• Pre-requisite programmes
• Documented procedures & work instructions,
• Documents and records needed for effective implementation of processes.

BRC Packaging IMPLEMENTATION BENEFITS

There are a number of benefits arising from the adoption, of the Standard, These include:

• Providing a single audit report that is recognized by many customers in place of their own audits' saving time and cost
• Operating under an accreditation framework that ensures the results of certification have international credibility and recognition
• A comprehensive scope, covering areas of quality, hygiene and product safety, that meets most customer requirements when assessing and approving suppliers
• Providing a framework for the development of quality and hygiene management systems in companies that encourages continuous improvement, reduction in waste and increased efficiency
• Addressing part of the legislative requirements of the packaging manufacturer/supplier, packer/filler and retailer, Packaging manufacturers may also use this Standard to ensure their suppliers are following good manufacturing practices and are fulfilling legal requirements
• Certificated sites making use of the marketing opportunities provided, through recognition on the public BRC Global Standards Directory website and use of the BRC logo.

WHY CHOOSE SGQ Innovations?

• Team SGQ Innovations has IRCA certified BRC-Packaging auditors for Consulting Services
• 12+ certifications in different industries
• Hands on experience of Team SGQ Innovations in implementing food safety management tools would help to gain early benefits

Training

We offer a customized training program on BRC for

• BRC Packaging - Awareness on implementation and documentation requirements
• BRC Packaging - Internal Auditor training

Food safety is a global concern. Not only because of the continuing importance for public health, but also because of its impact on international trade. Effective Food Safety Systems shall therefore manage and ensure the safety and suitability of foodstuffs.

In many countries world-wide, legislation on the safety and suitability of foodstuffs requires “HACCP" to be put in place by any food business or organization, carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs.

According to EU Directive 93/43/EEC on Food Hygiene all food business operators in the European Union shall implement HACCP.

They shall ensure that adequate safety procedures are identified, documented, maintained and reviewed on the basis of the principles used to develop the system of HACCP (“Hazard Analysis and Critical Control Point").

The Joint FAO/WHO Codex Alimentarius Commission describes a series of steps, including the 7 HACCP principles giving guidance for the application of the HACCP system. The General Principles of Food Hygiene , as recommended by Codex, form an intrinsic part of this document “Requirements for a HACCP based Food Safety System"

.

The 7 principles and the guidelines for the application of HACCP have been combined with basic elements of quality management systems (ISO 9000) to establish the Requirements for a HACCP based Food Safety System.

The food business operators shall have identified any step in their activities which is critical to ensure food safety and shall have developed, implemented, maintained and reviewed adequate safety procedures, applying the principles of HACCP, including the general principles of food hygiene, and where appropriate the relevant codes of practice and the food safety legislation.

HACCP “Requirements" are not intended for application by suppliers and / or service companies to food businesses, like suppliers of packaging, food equipment, industrial cleaning services, etc..

SCOPE

The food business operator shall define the extent (the scope) of the HACCP system.

The scope shall comprise that part of the food chain and those activities of the food business for which the food operator is responsible and can be held liable.

The part of the food chain for which the food business operator is responsible begins where the responsibility of the suppliers of raw materials and ingredients ends; the responsibility of the food business operator ends where another food business in the food chain takes over the responsibility. The scope shall therefore conform with purchase and sales contracts

All locations and process lines where food is manufactured and/or stored by the food business shall be properly indicated and be available for assessment.

All products which are supplied to the market by the food business, whether processed or handled, shall be properly specified.

All subcontracted activities (outsourced services, like packaging, storage, transport) shall be properly dealt with.

APPLICATION

HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including:

• Farms, fisheries and dairies
• Processors of meats, fish and feed
• Manufacturers of bread and cereals, beverages, canned and frozen food
• Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers
• Manufacturers of prescription and non-prescription drugs and remedies

FEATURES OF HACCP

General and Documentation Requirements Level 1: System Manual Level 2: System procedures Level 3: Work instruction, SOPs, Aspects-Impact, Hazard Risk analysis, HACCP, PPAP, FMEA, Control plan,Legal requirements, Energy Reviews, Carbon footprint, Risk Assessment, TCF Level 4: Formats for maintenance of Records

HACCP IMPLEMENTATION BENEFITS

HACCP implementation improves / leads to

• Conformance to Legal and Regulatory Requirements
• Provide recognition throughout the supply chain as single standard approach to Food Safety
• Compliance with the Codex HACCP principles.
• Access to new markets through inclusion in the database of certified suppliers.
• Increase profits by aligning your products to retailer/consumer requirements.
• Improves the  SAFETY and QUALITY of your product
• Demonstrates sustainable production and manufacturing best practices
• The ability to reduce the number and frequency of inconsistent and costly audits.
• Systematic management of prerequisite programs.
• Hazard analysis to evaluate threats to food safety.
• Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties.
• A systematic and proactive approach to identification of food safety hazards and development and Implementation of control measures.
• Customer Confidence, Satisfaction and TRUST
• clear responsibilities and authorities agreed for all staff
• improved use of time and resources
• greater CONSISTENCY and TRACE ABILITY of products and services
• Level of Assurance in Organisational QUALITY
• Organisational PROFITABILITY
• Ability to Differentiate Organization for Competitive Advantage
• Organisational Credibility & Reputation.

WHY CHOOSE SGQ Innovations?

• Team SGQ Innovations has IRCA certified HACCP auditors for Consulting Services
• 20+ certifications in different industries
• Hands on experience of Team SGQ Innovations in implementing Hazard analysis critical control point tools would help to gain early benefits

TRAINING

We offer a customized training program on HACCP for

• HACCP - Implementation and documentation requirements
• HACCP - Internal Auditor training
• HACCP - Personal Hygiene

Seafood buyers and suppliers globally prefer to source seafood from third-party-certified facilities for a variety of environmentally and socially responsible policy reasons. What makes the Best Aquaculture Practices program stand out are its comprehensive standards and influential network of seafood buyer and supplier endorsers.

Our work with foodservice, institutional and particularly retail buyers has shown us that they want the “one-stop shop” that BAP provides — not an approach of having to patch together various certification programs that cover only a portion of what the comprehensive BAP standards offer:

BAP standards encompass the entire aquaculture production chain, including farms, processing plants, hatcheries and feed mills.

All standards address every key element of responsible aquaculture, including environmental responsibility, social responsibility, food safety, animal welfare and traceability.

The seafood processing plant standards are benchmarked against the latest Global Food Safety Initiative food-safety requirements.

A market development team actively promotes the BAP program to retailers and foodservice operators worldwide on behalf of BAP-certified facilities.

He Best Aquaculture Practices (BAP) standards address environmental and social responsibility, animal welfare, food safety and traceability in a voluntary certification standard for aquaculture facilities. BAP certification defines the most important elements of responsible aquaculture and provides quantitative guidelines by which to evaluate adherence to those practices.

The BAP scheme outlines standards for each type of facility, from hatchery and feed mill to farm to processing plant. It currently certifies shrimp farms and hatcheries; salmon, tilapia, channel catfish and Pangasius farms; seafood processing plants and feed mills.

Any producer of primary agricultural products covered by the GLOBALG.A.P. Standards may apply for GLOBALG.A.P. Certification.

For GLOBALG.A.P. Certification, the term “producer(s)” refers to persons (individuals) or businesses(company, individual producer or producer group) that are legally responsible for the production processes and the products of the respective scope, sold by those persons or businesses.

The term “producer(s)” is also used in these General Regulations to describe livestock transport companies and feed manufacturers. Producers can apply for certification using any of 2 options (individual or group certification under GLOBALG.A.P. or a benchmarked scheme). The options are based on the constitution of the legal entity applying for certification. The assessment process for each of these options is described in Section 5.3.1 Option1 – Individual Certification.

• Individual producer applies for certification (GLOBALG.A.P. or a benchmarked scheme).
• The individual producer is the certificate holder once certified.
• 3.1.1 Option 1 –Multisite without Implementation of a QMS
• Individual producer or one organization
• Owns several production sites that do not function as separate legal entities.

3.1.2Option 1 –Multisite with Implementation of a QMS (see Part II)

• Individual producer or one organization owns several production sites that do not function as separate legal entities, but where a QMS has been implemented.
• In this case the rules of the General Regulations Part II – Quality Management System Rules (QMS Rules) shall apply.

3.2 Option 2 (see Part II)

• A producer group applies for group certification (GLOBALG.A.P. or a benchmarked scheme).
• The group, as a legal entity, is the certificate holder once certified.
• A group shall have a QMS implemented and comply with rules set out in the General Regulations Part II–QMS Rules.

BHC is a simplified system based on HACCP principles and specific to the catering branch. Is your organisation concerned of:

• Assured quality and hygiene with respect of food served to customers.
• Perception of more food-safety for your customers.
• Better process control, resulting in less wastage of raw materials.
• Root cause of problems can be traced, instead of dealing only with the consequence.

The SQF Program consists of the SQF 1000 Code (for use by primary producers) and the SQF 2000 Code (used mainly by food manufacturers). These Codes are not audit checklists nor are they product or sector codes of practice. Specific procedures, practices, methods and records a Supplier must implement to achieve certification are not described.

Unlike a code of practice the SQF Codes are general requirements. The Codes require that a Supplier implement a management system, utilizing the HACCP method, encompassing pre-requisite programs and good practices applicable to their industry sector in order to grow or manufacture a product that meets food safety legislation and their customer’s specified requirements.

Applicable to all links in the food supply chain (from primary production, manufacturing, transport and storage), the SQF Program provides a solution for the management of supply chain food safety and quality assurance.

Its certification and audit procedures, including audit or qualifications, are governed by one set of rules which are overseen by established international accreditation standards.

The SQF 2000 Code (Level 2) is recognized by the European-based Global Food Safety Initiative. Major regional and global retailers now accept product grown or manufactured by SQF certified Suppliers. The SQF Program is suitable for both large and small Suppliers. It reduces the need for multiple Supplier audits, it enables flexibility in its implementation and, when implemented fully, the SQF 2000 Code provides an effective management tool to demonstrate that customer requirements are being met while setting the framework for continuous improvement within the business.

The SQF 2000 Code is a HACCP-based food safety and quality management program designed primarily for the processing and manufacturing sector. The Code utilizes the CODEX HACCP method to address both food safety and quality. The methods used to manage food safety are documented in a Food Safety Plan and the methods used to manage quality are documented in a Food Quality Plan.

The SQF 2000 Code is divided into three certification levels. Each level indicates the stage of development of a Supplier’s food safety and quality management system. A Supplier can choose a level that is acceptable to a customer and the attainment of a level indicates the stage of development of the Supplier’s food safety and quality management system. The three levels of certification for the SQF 2000 Code are:

Level 1

Food Safety Fundamentals

Level 2

Certified HACCP Food Safety Plans

Level 3

Comprehensive Food Safety and Quality Management System

FSSC 22000 is a food safety certification scheme based on the existing internationally recognized standard ISO 22000 and complemented by technical standards ISO/TS 22002-1, ISO/TS 22002-4 or PAS222 covering the prerequisites. It specifically targets the food, feed and packaging manufacturing sector, and takes into consideration the Global Food Safety Initiative’s (GFSI) gap analysis.

EUROPEAN CODE OF GOOD PRACTICE FOR FEED ADDITIVES AND PREMIXTURES OPERATORS

This European Code of Practice for Animal Feed Ingredients Operators (‘Code’) is in line with the Regulation of the European Parliament and the Council laying down requirements for feed hygiene, (Regulation 183/2005/EC), in particular articles 20 to 22 which encourage the development of guides to good practice on hygiene and the application of HACCP principles.

The aim of this European Code of Practice is to ensure feed safety by:

minimizing the risk that unsafe ingredient(s) enter the feed/food chain;

enabling an Operator to implement the objectives of the Feed Hygiene Regulation (Regulation (EC) 183/2005); and

providing measures to ensure that other feed safety regulatory requirements are met.