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Implications of the New (6th) BRC Standards for Design of Food Premises

Implications of the New (6th) BRC Standards for Design of Food Premises. Mike Dudbridge National Centre for Food Manufacturing. Certification audits against Issue 6 will begin in January 2012.

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Implications of the New (6th) BRC Standards for Design of Food Premises

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  1. Implications of the New (6th) BRC Standards for Design of Food Premises Mike Dudbridge National Centre for Food Manufacturing

  2. Certification audits against Issue 6 will begin in January 2012. Factories will start to pick up minor and major non-conformances and recommendations as the new standard becomes recognised and implemented. Factories will be anticipating and responding to areas of weakness. The Schedule

  3. Continued use of the terms “adequate” and “sufficient” Increased emphasis on good manufacturing practices Reduced need for multiple customer audits More detailed prescriptive requirements around key issues to improve consistency of the audits Outcome based statements of intent Enhanced unannounced audit scheme - making this more accessible New auditor training to ensure consistent BRC audit approach Key features of the new Issue 6:

  4. Increased emphasis on good manufacturing practices – Storage and segregation Temperature control during manufacture Product flow and usability of spaces Control of WIP Pest Control and pest proofing Cleaning and building damage controls. Implications for Food Factory Design.

  5. Process dependant Material dependant Calibration, control and monitoring Controlled storage conditions. More detailed prescriptive requirements around key issues to improve consistency

  6. Sharing of good practice between auditors Sharing of design issues between auditors New auditor training to ensure consistent BRC audit approach

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