1 / 24

BRC Global Standard for Food Safety March 2010

BRC Global Standard for Food Safety March 2010. John Kukoly – BRC Americas John.kukoly@brc.org.uk. Heritage of the BRC Standards. Before 1996 – Retailer technologists inspect their own suppliers 1998 – Retailers join to create a common standard for food – BRC

carver
Download Presentation

BRC Global Standard for Food Safety March 2010

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. BRC Global Standard for Food Safety March 2010 John Kukoly – BRC Americas John.kukoly@brc.org.uk

  2. Heritage of the BRC Standards Before 1996 – Retailer technologists inspect their own suppliers 1998 – Retailers join to create a common standard for food – BRC 2000 – The BRC becomes the first standard approved by the GFSI 2008 – Issue 5 of the BRC Global Standard for Food Safety published

  3. What is The Consumer Goods Forum ? 200 retailer companies 200 manufacturer companies 150 countries Paris, HQ Mission: provide a platform for knowledge, leadership and development of common positions and tools for key issues affecting the industry Washington Tokyo Shanghai Singapore

  4. The Consumer Goods Forum Board of Directors

  5. The Consumer Goods Forum GFSI Global Food Safety Initiative Food safety for producers GSCP Global Social Compliance Program Social accountability for producers GUSI Global Upstream Supply Initiative IT integration (GS1)

  6. The Rationale For The Development of Private Sector Schemes • to assure product safety • to provide brand protection • to meet legislative requirements • to promote business improvement and efficiency • to promote consumer confidence

  7. Focus of GFSI • Who: Food producers • On farm, aquaculture • Processors (post harvest impact on food) • What: Food Safety • GMP’s (GAP’s) • HACCP • Food Safety Management Systems • How: Scheme requirements • Rules of engagement and operation

  8. Not Included in GFSI • Quality systems • Social accountability • Environmental systems • Packaging manufacturing • Animal welfare • Sustainability Material may be added to schemes outside of GFSI oversight, and may or may not be included in the accreditation.

  9. GFSI Status Currently approved • BRC • Dutch HACCP • FSSC 22000 • GlobalGap • Global Red Meat Standard • IFS • SQF 1000, 2000 (level 2, and level 3) www.mygfsi.com

  10. BRC Status • In excess of 13,000 sites actively certified around the world. • Surpassed 500 sites in North America in 2009. • Average time to implement BRC and become certified for the first time – 8 months. • Average length of time BRC audit takes on site in North America – 2.5 days. www.brcdirectory.com

  11. The BRC Global Standard • Best practice standard for food safety andquality in one standard. • Managed by the BRC but driven by the stakeholders- retailers, manufacturers and packers. • Market leading standard for food manufacturers with over 12,000 Certified sites world wide. • GFSI recognised.

  12. Audit Evolution • Inspection based evaluations • First party audits • Second party audits • Third party unaccredited audits • Third party accredited scheme based audits

  13. Governing Structures Standard Owner Auditor Manufacturer

  14. Accredited Certification Process IAF Accreditation body Standard owner BRC Auditors Certification Body Manufacturer

  15. Certification Process Obtain Standard Self Assessment – training course optional Select Certification Body www.brcdirectory.com On Site Audit Critical, Major, Minor Non-conformities Identified Correct non-conformities – 28 days Certification Decision A or BCD 12 months 6 months Uncertificated

  16. Understanding the Task • Establish the team • Review and understand the requirements • Preliminary assessment • Identify and understand the gaps • Define realistic timelines, with milestones • Establish senior management commitment • Go!

  17. Laying the Groundwork • Document and record control system • Risk assessment platform • Formalize training management • Initiate and define Senior Management Review

  18. Risk Assessment • Define the situation • Define the risk (chemical, biological, physical, allergen) • Categorize the risk (severity, likelihood, historical data; getting input from multiple viewpoints, consequences) • Risk matrix • Control strategies • Outcome potentials

  19. Risk Assessment

  20. BRC Standard Free to view and evaluate the standard Purchasing copies of the Standard, Implementation Guide and Guidance Documents

  21. www.brcglobalstandards.com

  22. www.brcdirectory.com

  23. John Kukoly john.kukoly@brc.org.ukwww.brcglobalstandards.comwww.brcdirectory.com Food Consumer Products Storage &Distribution Packaging

More Related