BRCGlobal Standard for Food Safety

March 2010

John Kukoly – BRC AmericasJohn.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

2000 – The BRC becomes the first standard approved by the GFSI

2008 – Issue 5 of the BRC Global Standard for Food Safety published

200 retailer companies200 manufacturer companies150 countries

What is The Consumer Goods Forum ?

Paris, HQ

Tokyo

Singapore

Shanghai

WashingtonMission: provide a platform for knowledge, leadership and development of common positions and tools for key issues affecting the industry

The Consumer Goods Forum Board of Directors

The Consumer Goods Forum

GFSIGlobal Food Safety Initiative

Food safety for producers

GSCPGlobal Social Compliance Program

Social accountability for producers

GUSIGlobal Upstream Supply Initiative

IT integration (GS1)

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

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

Not Included in GFSI

x Quality systemsx Social accountabilityx Environmental systemsx Packaging manufacturingx Animal welfarex Sustainability

Material may be added to schemes outside of GFSI oversight, and may or may not be included in the accreditation.

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

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

The BRC Global Standard• Best practice standard for food safety and

quality 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.

Audit Evolution

- Inspection based evaluations - First party audits- Second party audits- Third party unaccredited audits- Third party accredited scheme based audits

Governing Structures

Standard Owner

Auditor

Manufacturer

Accredited Certification Process

Standard owner BRC

Accreditation body

Certification Body

Manufacturer

IAF

Auditors

Certification Process

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!

Laying the Groundwork

- Document and record control system- Risk assessment platform- Formalize training management- Initiate and define Senior Management Review

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

Senior Management Review

Date: minimum every 6 months, or in the event of a product withdrawal, audit failure, or serious customer complaint.

Attending: Senior site management, all department heads.

Agenda:

1. Review of previous assigned action items, completion and outstanding. 2. Food safety and quality objectives.

a. Customer complaints b. Out of specification production c. Internal audit results d. Environmental test results

3. Performance results. a. External audits and results b. Customer communication and performance indicators c. Product withdrawals, non conforming incidents, allergen incidents d. Process deviations e. HACCP system review f. Scientific changes g. Regulatory or label requirement changes h. Resourcing reports i. Continuous improvement program

Assigned actions, with responsibility and timelines:

Minutes: To be updated with closure or completion of assigned items.

Risk Assessment

Risk Assessment: Protective Clothing

Risk: Contamination of product with hair, fibres, microorganisms, and other materials.

Area / Risk Severity Likelihood History Control Strategy

Receiving L L L

Hair nets, coats. Not to expose product

Raw warehouse M L L

Hair nets, coats. Not to expose product

Production H H M

Hair nets, long sleeve shirts, pats, shoes, gloves if handling product.

Finished warehouse L L L Hair nets. Not to expose product. Truck drivers L L L None

Visitors M L L Hair nets, coats. Not to touch product or equipment.

Outcome:

Product is protected from contamination via personnel. Review based on consumer complaints on an annual basis.

BRC Standard

•Free to view and evaluate the standard

•Purchasing copies of the Standard, Implementation Guide and Guidance Documents

www.brcglobalstandards.com

www.brcdirectory.com

John Kukoly john.kukoly@brc.org.ukwww.brcglobalstandards.comwww.brcdirectory.com

Consumer Products

FoodPackaging

Storage & Distribution