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Acknowledge The Major Changes In Brc Food Issue 9
The BRC Standard provides a framework for food manufacturers to assist them in the production of safe, authentic, legal food and to manage quality to meet customer requirements. Certification against the Standard is already recognized internationally by many different types of stakeholders in the food industry, including retailers and specifiers, and as the leading consumer protection organization. BRCGS works hard to establish the value of this certification to the global supply chain, including the end consumer.
Issue 9 was changed with the help of global industry experts representing all parts of the industry and extensive engagement. This ensured a thorough examination of all developing concerns in the food sector today. The requirements in the final version released today are an evolution from past issues, and they include, among other things, standards for product safety culture and core skills, which we discuss in greater depth in our recent publications.
The Standard has been revised regularly to reflect the most recent thinking in food safety and to encourage its global adoption. The review process guarantees ...
... that users of the Standard continue to find value as it evolves. Because of the industry's ever-changing nature, the Standard must be evaluated and revised regularly. While prior editions of the standard may have led the way in terms of new content development, it is more often than not a matter of making minor changes to assist certificated sites in developing solid food safety systems, which is a major principle of continuous improvement.
As we all know, obtaining a BRCGS Global Food Safety certification confirms an organization's commitment and competence in providing safe, quality food to its consumers and stakeholders by utilizing an up-to-date standard that addresses key areas in food safety, expectations, regulatory requirements, and consumer needs. Furthermore, in the BRC food safety issue-8 documents, several changes were also implemented. So, to assist producers in moving to the revised standard, here are some of the significant differences between BRCGS Food Safety Issues 8 and 9.
• The Audit protocol:
o The audit is divided into two parts, one remote (online) and one on-site.
o The Certification Body will check beforehand if the IT possibilities at the site are sufficient to perform this audit and will determine the percentage of the remote audit duration.
o Only those parts that are part of auditing registrations, systems, and documentation are assessed remotely. If the blended audit method has been chosen by the organization, the obligation to undergo an announced audit once every three years still applies.
• Food safety culture:
o Food safety culture is now part of the fundamental section in 1.1 management commitment. Therefore, it focuses even more on senior management and the continuous improvement of the food safety culture.
o The plan to improve the food safety culture includes the activities required to achieve this. At a minimum, these activities focus on clear and open communication about product safety, training, employee feedback, behaviors needed to maintain and improve product safety processes, and performance measurement of activities related to product safety, authenticity, legality, and quality.
o A member of the facility’s senior management team should be available during the audit to discuss the effective implementation of the food safety and quality culture plan.
o Food safety culture is part of the internal audit program.
• Validation and verification
o There is more attention to validation within the HACCP section. Validation is mandatory before a change is implemented. A control point, as well as the critical limits of a CCP, are also validated.
o Validation before implementing changes also plays an important role when new equipment is put into service and during product development.
o Verification is no longer expected only once annually, but at least annually and immediately after changes or incidents. This is not only in the VACCP and TACCP analysis but also in HACCP, environmental research, and process specifications.
• Training and competence
o All the relevant staff, temporary staff, and contractors had to be trained before the start of operations, this now applies to all staff. The recording of BRC food training needs in a plan now also applies to all personnel.
o Additionally, here in issue 9 mentions that training is one of the activities that will certainly return to the plan for improving the food safety and quality culture. The competencies of the VACCP and TACCP teams must include an understanding of the principles of food fraud and food defense.
o In the production of pet food with medication, mastery of this material will be trained.
o Not only management of a CCP but also of the other control measures will be trained. Also, the entire staff will be trained in allergen control plans.
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