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GLOBAL STANDARD FOR

FOOD SAFETY
ISSUE 5
THE UPDATES

OVERVIEW
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
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PRINCIPLES 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

The 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)

Senior Management Commitment and Continual


Improvement
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

Food 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

Food 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

Food 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

Site 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

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) U
Inspection required for sieves, filters and magnets
All inclusive clause on contamination risks from buildings

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PRODUCT CONTROL
5.2 Handling Requirements for Specific Materials materials
containing 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 segregation
from 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 TIMESCALE

RE-AUDIT
FREQUENCY

10 or fewer

Objective evidence in 28 calendar days

12 months

10 or fewer

Objective evidence in 28 calendar days

12 months

11 - 20

Objective evidence in 28 calendar days

12 months

20 or fewer

Re-visit required within 28 calendar days

6 months

Fewer than 2

Up to 30

Re-visit required within 28 calendar days

6 months

D
D

1 or more

Certification not granted. Re-audit required


1 or more

Certification not granted. Re-audit required

3 or more

21 or more

Certification not granted. Re-audit required

Fewer than 2

31 or more

Certification not granted. Re-audit required

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

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BRC STANDARDS TRAINING

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
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Dealing with Multiple International Food


Safety Standards Requirements

FOOD VALUE SUPPLY CHAIN & STANDARDS


Crop producer
Farmer

EUREPGAP
Organics
GMP 13/B2
SQF 1000

Transport

Pack House/
Processor

BRC
IFS
GMP

Transport

Distribution /
Wholesale

BRC Storage
and
Distribution
SQF 2000

GMA SAFE

Transport

Retail Store/
Caterer

Service
certification
Supply chain audit
Hygiene audit

SQF 2000

ISO 9000 / HACCP / ISO 22000

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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 packs


Pack 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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FINALLY A BIG THANK YOU!

ASKED A QUESTION?
ALL OF YOUR QUESTIONS HAVE BEEN
LOGGED AND WE WILL ANSWER SOME NOW
AND THE REMAINDER OFF-LINE
THANK YOU FOR YOUR TIME TODAY.

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