global standards for food safety basic course

8/6/2019 Global Standards for Food Safety Basic Course

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HACCPEuropa.com 2010HACCPEuropa.com 2010

Global StandardGlobal Standard

for Food Safetyfor Food SafetyBasic CourseBasic Course


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Global Standards for Food SafetyGlobal Standards for Food Safety

In 1998 the British Retail Consortium (BRC),In 1998 the British Retail Consortium (BRC),responding to industry needs, developed andresponding to industry needs, developed andintroduced the BRC Food Technical Standard tointroduced the BRC Food Technical Standard tobe used to evaluate manufacturers of retailersbe used to evaluate manufacturers of retailersown brand food products.own brand food products.

It is designed to assist retailers and brand ownersIt is designed to assist retailers and brand ownersproduce foodproduce food products of consistent safety andproducts of consistent safety andquality and assistquality and assist with their 'due diligence'with their 'due diligence'

defence, should they be subject to a prosecutiondefence, should they be subject to a prosecutionby the enforcement authorities.by the enforcement authorities.

BRCBRC


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AldiAldi

Asda Stores LtdAsda Stores Ltd

Burger King LimitedBurger King Limited

Iceland FoodsIceland Foods J Sainsbury plcJ Sainsbury plc

Marks & Spencer Group plcMarks & Spencer Group plc

Mc Donalds Restaurants LtdMc Donalds Restaurants Ltd

MorrisonsMorrisons Tesco plcTesco plc

Spar (UK) LimitedSpar (UK) Limited

The CoThe Co--operative Groupoperative Group

BRC retail membersBRC retail members


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Provides a single standard and protocol thatProvides a single standard and protocol thatallows an accredited audit by third partyallows an accredited audit by third partycertification bodiescertification bodies

Provides a single audit commissioned by theProvides a single audit commissioned by the

company, in line with an agreed audit frequency,company, in line with an agreed audit frequency,that will allow the company to report upon theirthat will allow the company to report upon theirstatus to customer and other organisations asstatus to customer and other organisations asagreed, and can reduce time and costagreed, and can reduce time and cost

Provides a measure by which food manufacturersProvides a measure by which food manufacturersand suppliers can demonstrate to potentialand suppliers can demonstrate to potentialcustomers a level of competence in food safetycustomers a level of competence in food safetyand quality systemsand quality systems

BenefitsBenefits


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Is comprehensive in scope, covering areas ofIs comprehensive in scope, covering areas ofquality, hygiene and product safetyquality, hygiene and product safety

Addresses part of the legislative requirements ofAddresses part of the legislative requirements ofthe food manufacturer/supplier, retailer andthe food manufacturer/supplier, retailer and

other customer. Companies may also use thisother customer. Companies may also use thisStandard to ensure their suppliers are followingStandard to ensure their suppliers are followinggood food safety management practicesgood food safety management practices

Requires ongoing surveillance and confirmation ofRequires ongoing surveillance and confirmation ofthe follow up of corrective actions on nonthe follow up of corrective actions on non--conformity to the Standard thus ensuring that aconformity to the Standard thus ensuring that aselfself--improving quality and product safety systemimproving quality and product safety systemis established.is established.

BenefitsBenefits


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A food business must have a full understandingA food business must have a full understandingof the products produced, manufactured andof the products produced, manufactured anddistributed and have systems in place todistributed and have systems in place toidentify and control hazards significant to theidentify and control hazards significant to the

safety of food. The Global Standard for Foodsafety of food. The Global Standard for FoodSafety is based on two key components:Safety is based on two key components:

1.1. Senior Management commitmentSenior Management commitment

2.2. HACCP (Hazard Analysis Critical ControlHACCP (Hazard Analysis Critical Control

Point) a stepPoint) a step--byby--step approach tostep approach tomanaging food safety risks.managing food safety risks.

PrinciplesPrinciples


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1.1. Senior Management Commitment andSenior Management Commitment andContinual ImprovementContinual Improvement

2.2. The Food Safety PlanThe Food Safety Plan HACCPHACCP

3.3. Food Safety and Quality ManagementFood Safety and Quality ManagementSystemSystem

4.4. Site StandardsSite Standards

5.5. Product ControlProduct Control

6.6. Process ControlProcess Control

7.7. PersonnelPersonnel

with 319 clauses in total.with 319 clauses in total.

SectionsSections


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Failure to comply with the statement ofFailure to comply with the statement ofintent of a fundamental clause leads tointent of a fundamental clause leads tononnon--certification at an initial audit orcertification at an initial audit orwithdrawal of certification at subsequentwithdrawal of certification at subsequentaudit. This will require a further audit toaudit. This will require a further audit toestablish demonstrable evidence ofestablish demonstrable evidence of

compliance.compliance.

Fundamental clausesFundamental clauses


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Senior Management Commitment and ContinualSenior Management Commitment and ContinualImprovement, Clause 1Improvement, Clause 1

The Food Safety PlanThe Food Safety Plan HACCP, Clause 2HACCP, Clause 2 Internal Audits, Clause 3.5Internal Audits, Clause 3.5

Corrective and Preventive Action, Clause 3.8Corrective and Preventive Action, Clause 3.8 Traceability, Clause 3.9Traceability, Clause 3.9 Layout, Product Flow and Segregation, ClauseLayout, Product Flow and Segregation, Clause

4.3.14.3.1 Housekeeping and Hygiene, Clause 4.9Housekeeping and Hygiene, Clause 4.9 Handling Requirements for Specific MaterialsHandling Requirements for Specific Materials

Materials Contain Containing Allergens andMaterials Contain Containing Allergens andIdentity Preserved Materials, Clause 5.2Identity Preserved Materials, Clause 5.2

Control of Operations, Clause 6.1Control of Operations, Clause 6.1 Training, Clause 7.1Training, Clause 7.1

Fundamental clausesFundamental clauses


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1. Senior management commitment and1. Senior management commitment andcontinual improvementcontinual improvement

The companys senior management shallThe companys senior management shalldemonstrate they are fully committed to thedemonstrate they are fully committed to theimplementation of the requirements of theimplementation of the requirements of theGlobal Standard for Food Safety. This shallGlobal Standard for Food Safety. This shallinclude provision of adequate resources,include provision of adequate resources,

effective communication, systems of review andeffective communication, systems of review andactions taken to effect continual improvement.actions taken to effect continual improvement.Opportunities for improvement shall beOpportunities for improvement shall beidentified, implemented and fully documented.identified, implemented and fully documented.


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2. The Food Safety plan2. The Food Safety plan HACCPHACCP

The companys food safety plan shall beThe companys food safety plan shall be

based on a HACCP system which shall bebased on a HACCP system which shall besystematic, comprehensive, thorough,systematic, comprehensive, thorough,fully implemented and maintained. Codexfully implemented and maintained. CodexAlimentarius HACCP principles shall beAlimentarius HACCP principles shall be

used and reference shall be made toused and reference shall be made torelevant legislation, codes of practice orrelevant legislation, codes of practice orguidelines.guidelines.


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3.5 Internal Audit3.5 Internal Audit

The company shall audit those systemsThe company shall audit those systemsand procedures which cover theand procedures which cover therequirements of the Global Standard forrequirements of the Global Standard forFood Safety to ensure that they are inFood Safety to ensure that they are in

place, appropriate and complied with.place, appropriate and complied with.


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3.8 Corrective and Preventive Action3.8 Corrective and Preventive Action

The companys senior management shallThe companys senior management shallensure that procedures exist to record,ensure that procedures exist to record,investigate, analyse and correct the causeinvestigate, analyse and correct the causeof nonof non--conformity against standards,conformity against standards,

specifications and procedures which arespecifications and procedures which arecritical to product safety, legality andcritical to product safety, legality andquality.quality.


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3.9 Traceability3.9 Traceability

The company shall have system to identifyThe company shall have system to identify

and trace product lots and follow thisand trace product lots and follow thisthrough all raw materials (includingthrough all raw materials (includingprimary and any other relevant packagingprimary and any other relevant packagingmaterials and processing aids), all stagesmaterials and processing aids), all stages

of processing and the distribution of theof processing and the distribution of thefinished product to the customer in afinished product to the customer in atimely manner.timely manner.


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4.3.1 Layout, Product Flow and4.3.1 Layout, Product Flow andSegregationSegregation

Premises and plant shall be designed,Premises and plant shall be designed,constructed and maintained. Proceduresconstructed and maintained. Proceduresshall be in place to control the risk ofshall be in place to control the risk of

product contamination and to comply withproduct contamination and to comply withrelevant legislationrelevant legislation


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4.9 Housekeeping and Hygiene4.9 Housekeeping and Hygiene

Housekeeping and cleaning systems shallHousekeeping and cleaning systems shallbe in place which ensure appropriatebe in place which ensure appropriatestandards of hygiene are maintained at allstandards of hygiene are maintained at alltimes and the risk of contamination istimes and the risk of contamination isminimised.minimised.


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5.2 Handling Requirements for Specific5.2 Handling Requirements for SpecificMaterialsMaterials Materials Contain ContainingMaterials Contain ContainingAllergens and Identity Preserved MaterialsAllergens and Identity Preserved Materials

Where raw materials and finished productsWhere raw materials and finished productsrequire special procedures for handling specificrequire special procedures for handling specificmaterials (e.g. material containing allergens ormaterials (e.g. material containing allergens orthe requirement for Identity Preserved statusthe requirement for Identity Preserved status

such as Genetically Modified Organisms, assuredsuch as Genetically Modified Organisms, assuredorganic status or special designated origin) theseorganic status or special designated origin) theseshall be in place to ensure that product safety,shall be in place to ensure that product safety,legality and quality are maintained.legality and quality are maintained.


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6.1 Control of Operations6.1 Control of Operations

The company shall operate proceduresThe company shall operate procedures

that verify that the process and equipmentthat verify that the process and equipmentemployed are capable of producingemployed are capable of producingconsistently safe and legal product withconsistently safe and legal product withthe desired quality characteristic, in fullthe desired quality characteristic, in full

compliance with the HACCP food safetycompliance with the HACCP food safetyplan.plan.


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7.1 Training7.1 Training

The company shall ensure that personnelThe company shall ensure that personnelperforming work that affects productperforming work that affects productsafety, legality and quality aresafety, legality and quality aredemonstrably competent to carry out theirdemonstrably competent to carry out theiractivity, through training, work experienceactivity, through training, work experienceor qualificationor qualification


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Section 1Section 1 Senior ManagementSenior Managementcommitmentcommitment -- Main pointsMain points

Fully committed to the implementationFully committed to the implementation

Human and financial resourcesHuman and financial resources

Communication channelsCommunication channels

Process reviewProcess review

ImprovementImprovement


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Section 2Section 2 The Food Safety Plan HACCPThe Food Safety Plan HACCP-- Main pointsMain points

HACCP teamHACCP team -- multimulti--disciplinary withdisciplinary withdesignated and qualified team leader.designated and qualified team leader.

Product descriptionProduct description

Process flow diagramProcess flow diagram for each product,for each product,category or processcategory or process

Hazard analysisHazard analysis

Critical Control PointsCritical Control Points logical approachlogical approachusing decision tree, must eliminate orusing decision tree, must eliminate orreduce to safe levelreduce to safe level


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Section 2Section 2 The Food Safety PlanThe Food Safety PlanHACCPHACCP -- Main pointsMain points

MonitoringMonitoring must be able to detect loss ofmust be able to detect loss ofcontrolcontrol

Corrective actionCorrective action procedures for unsafeprocedures for unsafe

productsproducts

VerificationVerification through internal audits,through internal audits,review of hazard levels, complaintsreview of hazard levels, complaints

ReviewReview changes in ANY parameterchanges in ANY parameter


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Section 3Section 3 Food Safety and QualityFood Safety and QualityManagement SystemManagement System -- Main pointsMain points

Quality ManualQuality Manual

Costumer focusCostumer focus determining customerdetermining customerneeds, regular reviewneeds, regular review -- KPIKPI

Internal auditingInternal auditing programme of auditsprogramme of auditscritical to safety, quality and legality,critical to safety, quality and legality,scheduled and frequency by riskscheduled and frequency by riskassessmentassessment

Supplier focusSupplier focus approvalapproval Costumer complaintsCostumer complaints investigation andinvestigation and

recordingrecording


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Section 3Section 3 Food Safety and QualityFood Safety and QualityManagement SystemManagement System -- Main pointsMain points

Corrective and preventive actionCorrective and preventive action including investigation of cause,including investigation of cause,implementation, review and verificationimplementation, review and verification

TraceabilityTraceability ability to trace raw materialability to trace raw materialto finished product and vice versato finished product and vice versaincluding mass balance, waste and reworkincluding mass balance, waste and rework

Crisis managementCrisis management written guidance towritten guidance tostaff , documented procedurestaff , documented procedure


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Section 4Section 4 Site StandardsSite Standards -- Main pointsMain points

External site standardsExternal site standards compliance withcompliance withlocal regulationslocal regulations

Internal site standards / staff facilitiesInternal site standards / staff facilities

designated to control risk of contaminationdesignated to control risk of contamination Site securitySite security prevent access byprevent access by

unauthorised personnel with visitorunauthorised personnel with visitorreporting systemreporting system

UtilitiesUtilities use of water, ice, steam and airuse of water, ice, steam and air EquipmentEquipment suitably designedsuitably designed

MaintenanceMaintenance based on risk assessmentbased on risk assessmentwith regular inspectionswith regular inspections


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Section 4Section 4 Site StandardsSite Standards -- MainMainpointspoints

Foreign body controlForeign body control appropriate storageappropriate storagefor chemicals, metal control, glass registerfor chemicals, metal control, glass registerwith procedures for glass breakagewith procedures for glass breakage

Site hygieneSite hygiene documented cleaningdocumented cleaningschedule carried out by trained personnelschedule carried out by trained personnel

Waste managementWaste management disposal must meetdisposal must meetlegal requirementslegal requirements

Pest controlPest control use contractors or traineduse contractors or trainedpersonnelpersonnel


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Section 4Section 4 Site StandardsSite Standards -- MainMainpointspoints

Storage and TransportStorage and Transport contract in placecontract in placewith subwith sub--contractor; documentedcontractor; documentedmaintenance and hygiene proceduresmaintenance and hygiene procedures


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Section 5Section 5 Product ControlProduct Control -- MainMainpointspoints

Product design, product developmentProduct design, product development new product must undernew product must under--go productiongo productiontrialstrials HACCP basedHACCP based

Allergens and identity preserved materialsAllergens and identity preserved materials risk assessment for specific allergens;risk assessment for specific allergens;list of all allergens on site; training forlist of all allergens on site; training forallergen handlingallergen handling

Foreign body detectionForeign body detection justification forjustification fornot providingnot providing


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Section 5Section 5 Product ControlProduct Control -- MainMainpointspoints

PackagingPackaging procedures to confirmprocedures to confirmspecificationsspecifications

InspectionInspection monitoring of raw materialmonitoring of raw material

TestingTesting -- accredited laboratoriesaccredited laboratories

Positive ReleasePositive Release procedures based onprocedures based onrisk assessment to ensure safe release byrisk assessment to ensure safe release by

authorised staffauthorised staff Handling of nonHandling of non--conforming productconforming product

clear procedures for controlclear procedures for control


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Section 6Section 6 Process ControlProcess Control -- MainMainpointspoints

Monitoring CCP, process monitoringMonitoring CCP, process monitoring validation prior to productionvalidation prior to production

Weight, count, volume controlWeight, count, volume control legallegal

requirements at country point of salerequirements at country point of sale

CalibrationCalibration traceable calibration of alltraceable calibration of alltest and measurement equipmenttest and measurement equipment


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Section 7Section 7 PersonnelPersonnel -- Main pointsMain points

TrainingTraining all staff trained priorall staff trained priorcommencing work; additional training forcommencing work; additional training forCCPsCCPs

Personal hygienePersonal hygiene requirementsrequirementsdocumented and communicateddocumented and communicated

Medical screeningMedical screening reporting proceduresreporting proceduresfor infectionsfor infections

Protective clothingProtective clothing


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FindingsFindings

Audit reporting falls into the followingAudit reporting falls into the followingdistinct categories:distinct categories:

Critical nonCritical non--conformancesconformances

Major nonMajor non--conformancesconformances

Minor nonMinor non--conformancesconformances


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global standards for food safety basic course

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