GLOBAL STANDARD FOR

FOOD SAFETYISSUE 5

THE UPDATES

2 The Standard name has changed to

The Global Standard for Food Safety

There are now 326 clauses instead of 270

There are now 7 sections instead of 6

Risk Assessment against several clauses

Unannounced audits scheme

Grading System has been revised

The standard was issued in January 2008 but is not effective until 1st July 2008

OVERVIEW

3PRINCIPLES OF THE STANDARD

Food Businesses must:-

1. Understand the products they produce, manufacture and distribute.

2. Identify and control HAZARDS that are a risk to food safety.

The standard therefore focuses on:-

1. Management Commitment

2. The Food Safety Plan - HACCP

4The Key Changes to the Requirements

Section 1 is new and called Senior Management Commitment and Continual Improvement

The other sections are now:-2 The Food Safety Plan HACCP

3 Food Safety and Quality Management Scheme

4 Site Standards (new clause 4.2 Site Security)

5 Product Control

6 Process Control

7 Personnel (new clause 7.2 Access and Movement of Personnel)

5Senior Management Commitment and ContinualImprovement

Senior Management Commitment Adequate human and financial resources Clear communication and reporting channels FOOD SAFETY and Quality Objectives Process to identify safety and legality issues Management reviews Most Senior Production/Operations Manager to be at BRC Audit opening

and closing meetings

Copy of standard available Re-audit within timescale to achieve continuous certification

6Food Safety Plan - HACCP

Now 7 pages in the standard instead of 1! Expanded to cover the 12 steps of the Codex Alimentarius Guidelines in

detail rather than just the 7 principles

Additional Requirements:-

Describe the Product Identify the Intended Use Construct and verify the Flow Diagram

7Food Safety Plan - HACCP

Hazard Identification should consider:-

likelihood and severity of hazards vulnerability of those exposed survival and multiplication of micro-organisms of concern presence of toxins chemicals or foreign bodies contamination of raw materials intermediate/semi processed product or finished product potential for adulteration/deliberate contamination

CCP Validation Verification Procedures Annual HACCP plan review

8Food Safety and Quality Management System

3.1 Quality Policy renamed, now the Food Safety and Quality Policy Should include reference to continual improvement and review

3.4 Contract Review and Customer Focus Combined and now need to identify those people that communicate with

customers

3.9 Traceability Statement of Intent now specifies traceability on other relevant packaging

materials e.g sleeves containing legal information and processing aids To be tested annually To include a quantity check/mass balance

3.11 Management of Incidents Additional guidance Recommendation for contingency planning in case of business disruption,

malicious contamination or sabotage Annual testing Notification of product recall to CB and appropriate authority

9Site Standards

NEW CLAUSE 4.2 Site Security Controlled access and training of staff Secure storage on site and during transportation Approval and registration of premises where the law requires it

4.5 Equipment Certificates of Conformance or other evidence to confirm food contact equipment

is suitable for use

4.6 Maintenance Control of contractors Documented hygiene clearance sign off after maintenance Evidence of maintenance consumables are suitable for food use Control of engineering workshops to prevent contamination risks

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Site Standards

4.7 Staff Facilities More detail on storage facilities, handwashing facilities and smoking areas

4.8 Contamination Control raw material handling, preparation, processing, packing and storage areas Expanded and split into sub-sections for chemical, glass, plastic, ceramics,

metal, wood and other Chemical control detailed Procedures required for knives and blades (no snap off blades specified) Inspection required for sieves, filters and magnets All inclusive clause on contamination risks from buildings

U

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PRODUCT CONTROL

5.2 Handling Requirements for Specific Materials materialscontaining ALLERGENS and Identity Preserved Materials

Risk assessment of all raw materials, WIP, finished products to determine risk of allergens

List of allergen containing products Staff training Packaging claims to be validated Specific validated cleaning methods Non-conformities on allergens to be reviewed at management review

meetings

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PRODUCT CONTROL

5.3 FOREIGN BODY DETECTION

NOW FOREIGN BODY NOT JUST METAL DETECTION

Foreign body detection must be in place unless there is justified, documented evidence that it is not necessary

Sensitivity to be specified Procedures for operation, routine monitoring, testing and

calibration Corrective Action Procedures in place

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PRODUCT CONTROL

5.5 PRODUCT INSPECTION AND LABORATORY TESTING PRODUCT INSPECTION

Testing and inspection schedules for specified product parameters Trend analysis of results Organoleptic testing where required On-going shelf life assessment

LABORATORY TESTING Pathogen testing sub-contracted or on site laboratory remote from

production Specific requirements for non-pathogen laboratories e.g design,

drainage, lab waste Sub-contracted laboratories to be accredited to or operate in accordance

with the requirements of ISO 17025

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PERSONNEL

7.2 ACCESS AND MOVEMENT OF PERSONNEL NEW CLAUSE

Plan of site defining access points for personnel, travel routes and staff facilities

Designated walkways in production to ensure adequate segregationfrom materials

Facilities to be designed so personnel movement is by simple logical routes

Contractors and Visitors including drivers to be made aware of procedures for access to premises, hazards, contamination risks etc.

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UNANNOUNCED AUDITS

SCHEME FOR SITES THAT ARE VERY CONFIDENT IN THEIR SYSTEMS AND STAFF must be A or B Grade

Companies opt into the scheme Audits will be unannounced, usually in the 6 months prior to

certificate renewal Replaces the planned renewal audit Companies can opt out of the scheme at the next audit

Certificates will be issued with an * after the grade to signify the audit was unannounced

Certificates will be issued from the unannounced audit date Renewal date will be 12 months after the unannounced audit

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GRADING SCHEME

GRADE

FUNDAMENTAL CRITICAL/

MAJOR CRITICAL MAJOR MINOR CORRECTIVE ACTION TIMESCALERE-AUDIT

FREQUENCY

A 0 10 or fewer Objective evidence in 28 calendar days 12 months

B 1 10 or fewer Objective evidence in 28 calendar days 12 months

B 0 11 - 20 Objective evidence in 28 calendar days 12 months

C 2 20 or fewer Re-visit required within 28 calendar days 6 months

C Fewer than 2 Up to 30 Re-visit required within 28 calendar days 6 months

D 1 or more Certification not granted. Re-audit required

D 1 or more Certification not granted. Re-audit required

D 3 or more Certification not granted. Re-audit required

D 2 21 or more Certification not granted. Re-audit required

D Fewer than 2 31 or more Certification not granted. Re-audit required

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ACTION CHECKLIST!!

Purchase a copy of the new Standard. Senior Management to communicate the changes to the standard Review HACCP to ensure fully meets CODEX guidelines Check there is validation data for each CCP and Critical Limit set. Traceability can the system do forward, backward and mass balance? Review site security Risk Assess Allergens and allergen control Re-assess Foreign Body detection equipment

BRC STANDARDS TRAINING

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TRAINING - BRC COURSES PROVIDED BY SGS

APPROVED TRAINING PROVIDERS TRAINING MATERIAL PROVIDED BY BRC TRAINING COURSE CERTIFICATES ISSUED BY THE BRC SGS ATPS ARE AVAILABLE FOR TRAINING THROUGHOUT THE

WORLD

ALL SGS ATPS ARE CURRENTLY BEING TRAINED TO TRAIN AGAINST THE NEW FOOD STANDARD

COURSES OFFERED:- 1 DAY AUDITOR ISSUE 5 UPDATE COURSE 2 DAY GLOBAL STANDARD FOR FOOD AWARENESS COURSE 4 DAY GLOBAL STANDARD FOR FOOD THIRD PARTY AUDITOR

COURSE

Dealing with Multiple International Food Safety Standards Requirements

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FOOD VALUE SUPPLY CHAIN & STANDARDS

Crop producerFarmer Transport

Pack House/Processor Transport

Distribution /Wholesale Transport

Retail Store/ Caterer

EUREPGAP

Organics

GMP 13/B2

SQF 1000

ISO 9000 / HACCP / ISO 22000

BRC

IFS

GMP

GMA SAFE

SQF 2000

BRC Storage and

Distribution

SQF 2000

Service certification

Supply chain audit

Hygiene audit

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The problem..

Poor use of management time.

So many audits against so many standards!!!

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The realistic solution in today's market

Integrated Management System that covers all management system standards (quality and food safety, but could also include environment, health and safety etc.)

Single set of policies and objectives One management planning and review session for all standards Time for Continual improvement of the food safety and quality system Single Food Audit solution from SGS

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SINGLE FOOD AUDIT PACK FROM SGS

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Single Food Audit Solution from SGS

Single audit addressing the requirements of any food safety or quality standard, leading to certification where appropriate against each standard

as required by food organisation.

Single Food Audit Solutions consist of different packsPack 1 : ISO 9000 + ISO22000

Pack 2 : ISO 22000 + HACCP/GMP

Pack 3 : ISO 22000 + ISO 9000 + HACCP/GMP

Pack 4 : ISO 22000 + BRC

Pack 5 : ISO 22000 + IFS*

Pack 6 : ISO9000+ISO 22000 +HACCP/GMP+BRC/IFS*

* In development

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MORE INFORMATION OR ENQUIRIES?

PLEASE CONTACT:-

Lisa Griffiths

Certification Technical Co-ordinator

E-mail : Lisa.griffiths@sgs.com

Tel : +44 (0)1934 522917

Fax : +44 (0)1934 522137

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ASKED A QUESTION?ALL OF YOUR QUESTIONS HAVE BEEN LOGGED AND WE WILL ANSWER SOME NOW AND THE REMAINDER OFF-LINE

FINALLY A BIG THANK YOU!

THANK YOU FOR YOUR TIME TODAY.