Auditor Calibration

1. Auditor Calibration The webinar will start shortly

2. Auditor Calibration Webinar(October 2012) David Brackston & John Figgins

3. Content • Expectations of the audit process • Review of key sections of the audit report summary • Non-conformity reporting • Review of the detailed audit report • Next steps • Questions

4. Issue 6 Audit Format • Issue 6 introduced some behavioural changes in terms of the format/style of the audit: • 50% time in factory • Opening of equipment during the audit to confirm cleanliness • Observation of changeovers and line sign off • Inclusion of traceability exercise allowing a vertical audit

5. Audit Report Global Standard for Food Safety Issue 6: July 2011

6. Scope Example (I) X Production and distribution of bread rolls and prepared sandwiches for catering and wholesale.  Fully baked bread rolls (white, wholemeal and granary varieties) and ready to eat sandwiches. X Milk receipt, design and development, production, ripening, packaging and shipping of cheese. Production and shipping of milk by-products.  Soft cheese (e.g. brie) produced using pasteurised milk. Whey by-product packed into 25kg drums.

7. Scope Example (II) X The preparation of ready meals containing vegetables, meats and sauces employing: Brat pan cooking/frying, kettles blending and cooking, continuous tray ovens and chargrills, blast chilling and hand packing for chilled and frozen storage distribution.  The preparation of ready meals containing vegetables, meats and sauces. Ingredients are fully cooked and packed chilled or frozen.  Comminuted poultry products, marinated and/or breaded. Products are flash fried and chilled or frozen. Products are ready to eat or reheat.

8. Exclusions from Scope (I) • Issue 6 restricts permitted exclusions to scope to ensure: • Clear management commitment • Consistent standards across the site • Protection of the CB and BRC in the event of an incident

9. Exclusions from Scope • The exclusion of products produced at a site will only be acceptable where the excluded products can be clearly differentiated from products within scope and make up a minority of the products produced at the site and: • the products are produced in a separate area of the factory or • the products are produced on different production equipment, e.g. products packed in glass jars in a cannery. The Processing of canned tuna in oil & brine Exclusions: canned yellow fin tuna X X Products not specifically distinguishable

10. Scope Wording F033: Guideline for defining wording of scope

11. Product Safety Rationale The product safety rationale is designed to summarise the key characteristics of the product and production processes that make the final product microbiologically safe for consumption throughout its shelf life. Further guidelines will be published in due course

12. Assignment of High Care/Risk • Issue 6 expanded the requirements for High Risk and High Care: • A guideline is available • The site must be correctly assessed and assigned • It is important that the high risk/high care status is accurately recorded on the audit report

13. Non-Conformity Records

14. Example X 

15. Non-Conformity Records

16. Non-Conformity Records

17. Summary Sections (II)

18. Summary Sections (III)

20. Conclusions • Audit reports form an important part of the audit/certification process • The audit report isn’t intended to be a time consuming exercise but it is important that auditors record: • Sufficient information • Quality information • Audit reports need to completed in a consistent way by all auditors • Supporting documents are available on the BRC websites (brcglobalstandards.com or myBRC) • Recent guidelines • Model reports • Auditors’ checklists • An audit report exercise is being developed by BRC and will be circulated shortly

21. Next Steps • Cascade to auditors • Calibrate auditors • Webinar recorded and available • Follow up exercise • Publication of Q & As

22. Questions? enquiries@brcglobalstandards.com www.brcglobalstandards.com