1 AWARENESS TRAINING PROGRAMME Technical Standard and Protocol for Companies Supplying Retailer...

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AWARENESS TRAINING AWARENESS TRAINING PROGRAMMEPROGRAMME

Technical Standard and Protocol for Companies Technical Standard and Protocol for Companies Supplying Retailer Branded Food ProductsSupplying Retailer Branded Food Products

presented bypresented by

David BurnsDavid Burns

22

Who Were Involved ?Who Were Involved ?

RetailersRetailers

SafewaySafeway TescoTesco AsdaAsda SainsburySainsbury IcelandIceland SomerfieldSomerfield CWSCWS BootsBoots WaitroseWaitrose

TradeTrade

AssociationsAssociations

FDFFDF BACFIDBACFID

AccreditationAccreditation

BodyBody

UKAS UKAS

InspectionInspection

BodiesBodies

EFSISEFSIS TLCTLC Law LabsLaw Labs RSSLRSSL National BritanniaNational Britannia

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Consistency of InspectionConsistency of Inspection

BEST BEST PRACTICEPRACTICE

RECOMMENDATIONSRECOMMENDATIONS

HIGHER LEVELHIGHER LEVELAdditional Additional BeneficialBeneficialPracticesPractices

FOUNDATIONFOUNDATIONLEVELLEVEL

UKAS & EN 45004UKAS & EN 45004NEW EN 45011NEW EN 45011

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Benefits of the StandardBenefits of the Standard Accepted Standard based on best practiceAccepted Standard based on best practice

Inspection bodies accredited to EN45004 to achieve Inspection bodies accredited to EN45004 to achieve maximum consistency in application and interpretation maximum consistency in application and interpretation (this is changing to EN 45011, refer to Protocol section)(this is changing to EN 45011, refer to Protocol section)

Open and transparentOpen and transparent

Encourages continuous improvementEncourages continuous improvement

Cost effective, removes need for multiple inspectionsCost effective, removes need for multiple inspections

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UKAS Accreditation (Mark)UKAS Accreditation (Mark)

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Benefits for the RetailerBenefits for the Retailer

Removes “burden” of “routine” visits Removes “burden” of “routine” visits Focus on HACCP developmentFocus on HACCP development Focus on qualityFocus on quality Focus on complaint issuesFocus on complaint issues Focus on “hot” issues e.g GMO,allergenFocus on “hot” issues e.g GMO,allergen

77

Benefits for the ManufacturerBenefits for the Manufacturer

Resource benefit as due diligence visits Resource benefit as due diligence visits

are reducedare reduced Focus on factory issuesFocus on factory issues Focus on development Focus on development Focus on specific Retailer requirementsFocus on specific Retailer requirements Cost effective, independent and Cost effective, independent and

professional audit professional audit

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CERTIFICATION CERTIFICATION

Accredited Certification (UKAS):Accredited Certification (UKAS):

Quality ManagementQuality Management

Product CertificationProduct Certification

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TYPES OF STANDARDSTYPES OF STANDARDS

Food Standards in EuropeFood Standards in Europe

Voluntary CodesVoluntary Codes

EU LegislatedEU Legislated

1010

TYPES OF STANDARDS TYPES OF STANDARDS

Voluntary Codes (for example)Voluntary Codes (for example)

Animal FeedsAnimal Feeds CerealsCereals Horticultural ProduceHorticultural Produce Dairy ProduceDairy Produce Beef, Lamb, PorkBeef, Lamb, Pork

1111

TYPES OF STANDARDS TYPES OF STANDARDS

EU Legislated (for example)EU Legislated (for example)

Food LabellingFood Labelling Beef LabellingBeef Labelling Organic Food ProductionOrganic Food Production Egg ProductionEgg Production Animal WelfareAnimal Welfare

EnvironmentEnvironment

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HACCPHACCP

Majority of Food Chain Standards Majority of Food Chain Standards incorporate incorporate

Hazard Analysis Critical Control PointHazard Analysis Critical Control Point (HACCP)(HACCP)

1313

BRC - STANDARD CONTENTSBRC - STANDARD CONTENTS

1. HACCP System1. HACCP System 2. Quality Management System2. Quality Management System 3. Factory Environment Standards3. Factory Environment Standards 4. Product Control4. Product Control 5. Process Control5. Process Control 6. Personnel6. Personnel

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BRC - TECHNICAL STANDARDBRC - TECHNICAL STANDARD

The BRC Standard is divided into two The BRC Standard is divided into two levels, as follows:levels, as follows:

Foundation LevelFoundation Level Higher LevelHigher Level

1515

BRC & HACCPBRC & HACCP

Useful reference documentation as suggested by Useful reference documentation as suggested by the BRC Working Groupthe BRC Working Group

Title:Title:

Hazard Analysis Critical Control Points (HACCP) Hazard Analysis Critical Control Points (HACCP) system Guidelines for its Applicationsystem Guidelines for its Application

Published in:Published in:

Codex Alimentarius Food Hygiene TextsCodex Alimentarius Food Hygiene Texts

Ref. Number:Ref. Number:

ISBN 92-5-104021-4ISBN 92-5-104021-4

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THE STANDARD REQUIREMENTSTHE STANDARD REQUIREMENTS

1. HACCP1. HACCP HACCP - PrinciplesHACCP - Principles

Conduct hazard analysisConduct hazard analysis Determine critical control pointsDetermine critical control points Establish critical limits programmeEstablish critical limits programme Monitor against programmeMonitor against programme Establish corrective actionEstablish corrective action Verification and validation recordsVerification and validation records Establish documentationEstablish documentation

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HACCP - RiskHACCP - Risk

Assessment of the identified riskAssessment of the identified risk Reference to appropriate technical documentationReference to appropriate technical documentation Prioritisation of monitoring programme Prioritisation of monitoring programme Monitor recurring trendsMonitor recurring trends Underpinned by technical personnelUnderpinned by technical personnel

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HACCP - ManagementHACCP - Management

HACCP led by Senior Management commitmentHACCP led by Senior Management commitment Reference to product legal and safety obligationsReference to product legal and safety obligations Technically competent HACCP teamTechnically competent HACCP team Plotting the CCP through the production processPlotting the CCP through the production process Identification with reference to technical working Identification with reference to technical working

instructions / methods for CCPinstructions / methods for CCP Proof of training / awareness for HACCP at all Proof of training / awareness for HACCP at all

appropriate levelsappropriate levels

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2. QUALITY MANAGEMENT SYSTEM2. QUALITY MANAGEMENT SYSTEM 2.1 Quality Management System (QMS) 2.1 Quality Management System (QMS)

General RequirementsGeneral Requirements

Identify the processes needed for the QMS Identify the processes needed for the QMS applicationapplication

Sequence and interaction of processesSequence and interaction of processes Determine criteria and methods to ensure operational Determine criteria and methods to ensure operational

control(s)control(s) Resources managementResources management Monitor, measurement and analysisMonitor, measurement and analysis Implementation, planning and improvementImplementation, planning and improvement

2020


2. QUALITY MANAGEMENT SYSTEM2. QUALITY MANAGEMENT SYSTEM 2.2 Quality Policy Statement2.2 Quality Policy Statement

Published statement by the Top ManagementPublished statement by the Top Management Commitment to the Standard requirementsCommitment to the Standard requirements Appropriate to the purpose of the companyAppropriate to the purpose of the company Commitment to continuous improvementCommitment to continuous improvement Establishing and reviewing quality objectivesEstablishing and reviewing quality objectives Communicated and understoodCommunicated and understood Reviewed for continuing suitabilityReviewed for continuing suitability Authorised and approved by Top ManagementAuthorised and approved by Top Management

2121


2.3 Quality Manual2.3 Quality Manual

Development and maintenance of a formal Development and maintenance of a formal documented management systemdocumented management system

The manual should be fully implemented and The manual should be fully implemented and supported by documented evidence (internal systems supported by documented evidence (internal systems auditing)auditing)

Procedures, and where applicable, referring to Procedures, and where applicable, referring to specification and methodsspecification and methods

2222


2.4 Organisational Structure, Responsibility and 2.4 Organisational Structure, Responsibility and Management AuthorityManagement Authority

Authority and communication at appropriate levelsAuthority and communication at appropriate levels Responsibility of the managementResponsibility of the management Including clear responsibility of safety, legal, Including clear responsibility of safety, legal,

environmental and quality mattersenvironmental and quality matters Technical responsibility of product compliance to Technical responsibility of product compliance to

specificationspecification Details of deputy personnelDetails of deputy personnel

2323


2.5 Management Commitment2.5 Management Commitment

Top management commitment to the QMSTop management commitment to the QMS Importance of meeting customer, statutory and Importance of meeting customer, statutory and

regulatory requirementsregulatory requirements establishing the quality policyestablishing the quality policy Ensuring quality and business objectives are establishedEnsuring quality and business objectives are established Conducting management reviewsConducting management reviews Ensuring the availability of resourcesEnsuring the availability of resources

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2.6 Customer Focus2.6 Customer Focus

Top management shall ensure that the customer Top management shall ensure that the customer requirements (and expectations) are determined and are requirements (and expectations) are determined and are met with the aim of enhancing customer satisfactionmet with the aim of enhancing customer satisfaction

Customers may include:Customers may include: The immediate retailerThe immediate retailer The transporterThe transporter The wider community, and consumerThe wider community, and consumer

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2.7 Management Review2.7 Management Review

Top management shall ensure that the QMS is reviewed Top management shall ensure that the QMS is reviewed at regular intervals, consistent with the management at regular intervals, consistent with the management objectives.objectives.

Agenda (may include):Agenda (may include): Internal auditInternal audit Customer complaintsCustomer complaints Production issuesProduction issues Supplier evaluation of performanceSupplier evaluation of performance

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2.8 Resource Management2.8 Resource Management

The company shall determine and provide the resources The company shall determine and provide the resources needed;needed;

To implement and maintain the QMS and continually To implement and maintain the QMS and continually improve its effectiveness, and;improve its effectiveness, and;

to enhance customer satisfaction by meeting customer to enhance customer satisfaction by meeting customer requirementsrequirements

To provide financial resources required for HACCP study To provide financial resources required for HACCP study and implementationand implementation

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2.9 Internal Auditing2.9 Internal Auditing

Programme of audits in consideration of riskProgramme of audits in consideration of risk Senior management approvalSenior management approval Technical personnelTechnical personnel Documented results of auditDocumented results of audit Review of audit resultsReview of audit results Corrective and preventive actionsCorrective and preventive actions

2828


2.10 Purchasing2.10 Purchasing

Purchasing information shall describe the product to be Purchasing information shall describe the product to be purchased, including requirements;purchased, including requirements;

For approval of product, procedures, processing and For approval of product, procedures, processing and equipmentequipment

For qualification of personnel, andFor qualification of personnel, and Quality management systemQuality management system

2929


2.10.1 Supplier Performance Monitoring2.10.1 Supplier Performance Monitoring

The evaluation and selection of suppliers;The evaluation and selection of suppliers;

Formal evaluation and selectionFormal evaluation and selection Approved supplier list (product impact)Approved supplier list (product impact) Product receipt inspection Product receipt inspection Performance monitoringPerformance monitoring

3030


2.10.1 Supplier Performance Monitoring2.10.1 Supplier Performance Monitoring

Supplier conformance with HACCPSupplier conformance with HACCP Traceability of product suppliedTraceability of product supplied Verification of supplier claims / approvalsVerification of supplier claims / approvals Method and frequency of assessment in consideration of Method and frequency of assessment in consideration of

riskrisk Supplier audits (programme)Supplier audits (programme)

3131


2.11 General Documentation Requirements2.11 General Documentation Requirements

2.11.1 Document Control2.11.1 Document Control 2.11.2 Specifications2.11.2 Specifications 2.11.3 Procedures2.11.3 Procedures 2.11.4 Record Keeping2.11.4 Record Keeping

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2.11.1 Document Control2.11.1 Document Control

Policy statementPolicy statement Quality manualQuality manual Technical procedures and methodsTechnical procedures and methods Administration procedures Administration procedures Supporting records and archivesSupporting records and archives Reference standards appropriate to the scopeReference standards appropriate to the scope

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2.11.2 Specifications2.11.2 Specifications

Product specificationProduct specification

Product nameProduct name Customer supplied specificationsCustomer supplied specifications Unique reference / issue numberUnique reference / issue number AuthorisationAuthorisation Availability at point of useAvailability at point of use

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2.11.2 Specifications2.11.2 Specifications

The company shall ensure that appropriate specifications The company shall ensure that appropriate specifications exist for:exist for:

Raw materials (including packaging)Raw materials (including packaging) Completed products (including packaging)Completed products (including packaging) In-process / part completed (where applicable)In-process / part completed (where applicable)

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2.11.3 Procedures2.11.3 Procedures

Production and administration controlProduction and administration control

Procedure / process nameProcedure / process name Customer supplied procedures (and methods)Customer supplied procedures (and methods) Unique reference / issue numberUnique reference / issue number AuthorisationAuthorisation Availability at point of useAvailability at point of use

3636


2.11.3 Procedures2.11.3 Procedures

Production and administration controlProduction and administration control

Process and performance drivenProcess and performance driven Clear, unambiguous and legibleClear, unambiguous and legible Issued to appropriate personnelIssued to appropriate personnel Readily accessible at all timesReadily accessible at all times

3737


2.11.4 Record Keeping2.11.4 Record Keeping

Information and data generated from the QMSInformation and data generated from the QMS

Name of record(s)Name of record(s) Location of record(s) and traceabilityLocation of record(s) and traceability Unique reference / issue numberUnique reference / issue number Retention period (legal and/or contract obligation)Retention period (legal and/or contract obligation) Disposal of archive recordsDisposal of archive records

3838


2.11.4 Record Keeping2.11.4 Record Keeping

(continued summary)(continued summary) In line with proceduresIn line with procedures

Records must be legible and genuineRecords must be legible and genuine Safe storage, traceable and retrievable Safe storage, traceable and retrievable Contain appropriate information safety, testing, Contain appropriate information safety, testing,

legality and product quality legality and product quality Computer back-up (as applicable)Computer back-up (as applicable)

3939


2.11 General Documentation Requirements2.11 General Documentation Requirements

(continued summary)(continued summary)

Reference standards appropriate to the scope, may include;Reference standards appropriate to the scope, may include; Food SafetyFood Safety Compositional standardsCompositional standards MetrologyMetrology AdditivesAdditives Lot identification and traceabilityLot identification and traceability Labelling and packaging informationLabelling and packaging information

4040

THE STANDARD REQUIREMENTSTHE STANDARD REQUIREMENTS 2.11 Documentation Control 2.11 Documentation Control (continued summary)(continued summary)

Approved for adequacy prior to issueApproved for adequacy prior to issue Documents shall be authorised Documents shall be authorised Identification and issue status controlled Identification and issue status controlled Ensure access to documentation at all appropriate Ensure access to documentation at all appropriate

levelslevels Control of customer / supplier documentsControl of customer / supplier documents Obsolete documentation removed from useObsolete documentation removed from use Completed documents and records controlledCompleted documents and records controlled

4141


2.12 Corrective Action2.12 Corrective Action

Investigation of causeInvestigation of cause Assessment of riskAssessment of risk Corrective actions completed in a timely mannerCorrective actions completed in a timely manner Implementation of corrective actionsImplementation of corrective actions Review of corrective actionsReview of corrective actions Verification of actionsVerification of actions Impact - Refer to HACCPImpact - Refer to HACCP

4242


2.13 Traceability2.13 Traceability

Raw materials Raw materials Work in progressWork in progress Finished goodsFinished goods Product identifiable at all stages of productionProduct identifiable at all stages of production

4343


2.13 Traceability 2.13 Traceability (continued summary)(continued summary)

Raw materials supplyRaw materials supply Component supplyComponent supply Packaging supplyPackaging supply Product re-call at all stages of productionProduct re-call at all stages of production Appropriate reference documentationAppropriate reference documentation Reworking operations controlReworking operations control

4444


2.14 Management Of Incidents and 2.14 Management Of Incidents and Product RecallProduct Recall

Product re-call at all stages of productionProduct re-call at all stages of production Appropriate reference documentationAppropriate reference documentation Testing of the system(s)Testing of the system(s)

4545


2.14 Management Of Incidents and 2.14 Management Of Incidents and Product RecallProduct Recall

Documented incident reporting procedureDocumented incident reporting procedure Customer notificationCustomer notification Documented recall procedureDocumented recall procedure Product re-call at all stages of productionProduct re-call at all stages of production Control of non conforming productsControl of non conforming products Corrective and preventive actionsCorrective and preventive actions Verification of recall systemsVerification of recall systems

4646


2.15 Complaint Handling2.15 Complaint Handling

Documented system for complaintsDocumented system for complaints Effective management reviewEffective management review Implementation of corrective and preventive actionsImplementation of corrective and preventive actions Complete records of action taken Complete records of action taken Approval of actionsApproval of actions

4747


3. FACTORY ENVIRONMENT STANDARDS3. FACTORY ENVIRONMENT STANDARDS 3.1 Location3.1 Location

Location away from “offensive” tradesLocation away from “offensive” trades Maintenance of buildings and infrastructuresMaintenance of buildings and infrastructures Internal fabric to prevent contaminationInternal fabric to prevent contamination Boundaries clearly definedBoundaries clearly defined Security of site locationSecurity of site location Authorised movement of personnelAuthorised movement of personnel

4848


3.2 Perimeter & Grounds3.2 Perimeter & Grounds

Proper drainageProper drainage Waste waterWaste water Contaminated water / effluentContaminated water / effluent Storage protected from contaminationStorage protected from contamination Security of the site boundarySecurity of the site boundary Regular monitoring (audited)Regular monitoring (audited)

4949


3.3 Layout / Product Flow3.3 Layout / Product Flow

Process flow to prevent contaminationProcess flow to prevent contamination Operative working spaceOperative working space Cross contamination (biological / chemical)Cross contamination (biological / chemical) Laboratory facilities (where provided)Laboratory facilities (where provided) Environmental controlsEnvironmental controls Washing of equipmentWashing of equipment

5050


3.4 Fabrication3.4 Fabrication

3.4.1Walls3.4.1Walls

Should be appropriate designShould be appropriate design Finished surfacesFinished surfaces Removal of dirt, mould, bacteriaRemoval of dirt, mould, bacteria Consideration when cleaning of cornersConsideration when cleaning of corners

5151

THE STANDARD REQUIREMENTSTHE STANDARD REQUIREMENTS 3.4 Fabrication3.4 Fabrication

3.4.2 Floors3.4.2 Floors

Water / drainage flow away from “high risk”Water / drainage flow away from “high risk” Clean and well maintainedClean and well maintained Should be appropriate designShould be appropriate design Finished surfacesFinished surfaces Removal of dirt, mould, bacteriaRemoval of dirt, mould, bacteria Consideration when cleaning of cornersConsideration when cleaning of corners

5252



3.4.3 Ceilings / Overheads3.4.3 Ceilings / Overheads

Clean and well maintainedClean and well maintained Should be appropriate designShould be appropriate design Finished surfacesFinished surfaces Removal of dirt, mould, bacteriaRemoval of dirt, mould, bacteria Consideration when cleaning of cornersConsideration when cleaning of corners Falling items / dirtFalling items / dirt

5353



3.4.4 Windows3.4.4 Windows

Clean and well maintainedClean and well maintained Should be appropriate designShould be appropriate design Prevention of ingress of pestsPrevention of ingress of pests Glass should be protected from breakageGlass should be protected from breakage Use of glass should be avoidedUse of glass should be avoided

5454



3.4.5 Doors3.4.5 Doors

Clean and well maintainedClean and well maintained Should be appropriate designShould be appropriate design Prevention of ingress of pestsPrevention of ingress of pests Use of glass should be avoidedUse of glass should be avoided Use of curtains Use of curtains SecureSecure

5555



3.4.6 Lighting3.4.6 Lighting

Should be adequate to carry out the functionShould be adequate to carry out the function Should be appropriate designShould be appropriate design Glass (bulb, strip lights) should be protectedGlass (bulb, strip lights) should be protected EFK tubes should be protected EFK tubes should be protected Procedures for replacement of lightingProcedures for replacement of lighting Glass managementGlass management

5656



3.4.7 Air Conditioning / Ventilation3.4.7 Air Conditioning / Ventilation

Should be appropriate designShould be appropriate design Adequate ventilationAdequate ventilation Dust and fume extractionDust and fume extraction Use of filtersUse of filters Air movement monitoringAir movement monitoring

5757



3.4.8 Services3.4.8 Services

Use of water, ice, and steam supplyUse of water, ice, and steam supply Cleaning according to sourceCleaning according to source Monitored to prevent risk of contaminationMonitored to prevent risk of contamination

5858


3.5 Equipment3.5 Equipment

Positioned to give accessPositioned to give access Ease of cleaningEase of cleaning Properly specified and commissionedProperly specified and commissioned Planned maintenance programmesPlanned maintenance programmes Working use and set-up instructionsWorking use and set-up instructions Operate to legal and safety requirementsOperate to legal and safety requirements

5959


3.6 Maintenance3.6 Maintenance

Planned maintenance programmePlanned maintenance programme Technically competent personnelTechnically competent personnel Outside ContractorsOutside Contractors Manufacturers instruction (where applicable)Manufacturers instruction (where applicable) Breakdown proceduresBreakdown procedures

6060


3.7 Staff Facilities3.7 Staff Facilities

Changing facilities Changing facilities Work-wear appropriate to the task for staff and Work-wear appropriate to the task for staff and

visitors visitors Suitable equipmentSuitable equipment Hand-washing / shower facilitiesHand-washing / shower facilities Toilet, smoking and catering facilitiesToilet, smoking and catering facilities Personal lockers and food controlsPersonal lockers and food controls

6161


3.8 Physical & Chemical Contamination Risk3.8 Physical & Chemical Contamination Risk

Appropriate and secure storage areas Appropriate and secure storage areas Handling procedures and personnel training Handling procedures and personnel training Elimination (where possible) of wood, glass, clear Elimination (where possible) of wood, glass, clear

plastics in the raw material process areasplastics in the raw material process areas Glass and hard plastic registerGlass and hard plastic register

6262


3.9 Housekeeping & Hygiene3.9 Housekeeping & Hygiene

Cleaning schedulesCleaning schedules Approved cleaning instruction / methodsApproved cleaning instruction / methods Use of approved cleaning detergentsUse of approved cleaning detergents Cleaning practices to minimise the risk of cross Cleaning practices to minimise the risk of cross

contaminationcontamination Monitoring of effectivenessMonitoring of effectiveness

6363


3.10 Waste / Waste Disposal3.10 Waste / Waste Disposal

Minimise accumulation of waste in productionMinimise accumulation of waste in production Disposal must meet legal requirementsDisposal must meet legal requirements Use of licensed waste contractorsUse of licensed waste contractors Use of appropriate containers (closed / covered)Use of appropriate containers (closed / covered) Aware of waste packaging regulations (obligation Aware of waste packaging regulations (obligation

towards recovery / recycling initiatives)towards recovery / recycling initiatives)

6464


3.11 Pest Control3.11 Pest Control

Use of approved contractors for pest controlUse of approved contractors for pest control Records and location of pest control baitsRecords and location of pest control baits Correctly sited E.F.K’sCorrectly sited E.F.K’s Use of screens on drainsUse of screens on drains Minimise waste materials on siteMinimise waste materials on site Raw materials inspected for pest infestationRaw materials inspected for pest infestation Baits identified on planBaits identified on plan

6565


3.12 Transport3.12 Transport

All vehicles must be fit for purposeAll vehicles must be fit for purpose Good repair and hygienicGood repair and hygienic Part of a cleaning programmePart of a cleaning programme Refrigeration controls must be to specificationRefrigeration controls must be to specification In transit breakdown procedures (product controls: In transit breakdown procedures (product controls:

safety, legality and quality)safety, legality and quality) Maintenance programmeMaintenance programme

6666


4. PRODUCT CONTROL4. PRODUCT CONTROL 4.1 Product Design / Development4.1 Product Design / Development

New products shall under-go production trialsNew products shall under-go production trials Processes reviewed to ensure legally safeProcesses reviewed to ensure legally safe Product testing and verification of methodsProduct testing and verification of methods Shelf life cycles to be confirmed / verified Shelf life cycles to be confirmed / verified Use of storage conditions detailedUse of storage conditions detailed Plot new processes (HACCP)Plot new processes (HACCP)

6767


4.2 Product Packaging4.2 Product Packaging

Minimise risk of contamination from packagingMinimise risk of contamination from packaging Confirm packaging conforms to specificationConfirm packaging conforms to specification Food safety legislation Food safety legislation Use of metal staples / other itemsUse of metal staples / other items Packaging stored separate from raw materialsPackaging stored separate from raw materials

6868


4.3 Product Analysis4.3 Product Analysis

Confirm product conforms to specificationConfirm product conforms to specification Test results reliableTest results reliable Use of accredited test laboratoryUse of accredited test laboratory Technically qualified personnelTechnically qualified personnel Records of results and verificationRecords of results and verification

6969


4.4 Segregation4.4 Segregation

Prevention of cross-contaminationPrevention of cross-contamination In-process controls:In-process controls: raw meatraw meat cooked meatcooked meat packagingpackaging waste materialswaste materials

7070


4.5 Stock Rotation4.5 Stock Rotation

Identification of product locationIdentification of product location Unique stock / item numberUnique stock / item number Details of shelf lifeDetails of shelf life Product labelling (supplier traceable)Product labelling (supplier traceable) Internal audit programmeInternal audit programme

7171


4.6 Metal Detection / Foreign Body Detection4.6 Metal Detection / Foreign Body Detection

Form a part of the HACCP documentationForm a part of the HACCP documentation Appropriate to the nature of the productAppropriate to the nature of the product Minimise the riskMinimise the risk Procedures for equipment useProcedures for equipment use Maintenance of equipmentMaintenance of equipment Isolation and quarantine proceduresIsolation and quarantine procedures Form a part of the internal audit programmeForm a part of the internal audit programme

7272


4.7 Product Release4.7 Product Release

Final product inspections / testsFinal product inspections / tests Records of all inspectionsRecords of all inspections Authorised personnel only (procedures)Authorised personnel only (procedures) Use of despatch documentationUse of despatch documentation

7373


4.8 Control of Non-Conforming Product4.8 Control of Non-Conforming Product

The company shall deal with non-conformity using The company shall deal with non-conformity using one or more of the following methods;one or more of the following methods;

Reject, remove and destroy productReject, remove and destroy product Authorising product use by concessionAuthorising product use by concession Taking action to preclude product original use Taking action to preclude product original use Product correction, verified to specificationProduct correction, verified to specification

7474


4.8 Control of Non-Conforming Product4.8 Control of Non-Conforming Product(continued summary)(continued summary)

Identification of productIdentification of product Segregation of productSegregation of product Total rejection controlsTotal rejection controls Re-working and concessionsRe-working and concessions Product disposal (confirmation)Product disposal (confirmation) Records for all actionsRecords for all actions

7575


4.8 Control of Non-Conforming Product4.8 Control of Non-Conforming Product

(continued summary)(continued summary)

Final product inspections / testsFinal product inspections / tests Records of all inspectionsRecords of all inspections Authorised personnel only (procedures)Authorised personnel only (procedures) Use of despatch documentationUse of despatch documentation

7676


5. PROCESS CONTROL5. PROCESS CONTROL

5.1 Temperature / Time Control5.1 Temperature / Time Control Where applicable:Where applicable:

Control of raw materials Control of raw materials Control of work-in-progressControl of work-in-progress Environmental controlsEnvironmental controls Use of alarms in case of temperature failureUse of alarms in case of temperature failure Procedures for all areasProcedures for all areas

7777


5.2 Quantity Control5.2 Quantity Control

EU (UK) legal requirementsEU (UK) legal requirements Quantity (average / minimum)Quantity (average / minimum) Measurement / weight (calibration)Measurement / weight (calibration) Importers shall control packaging in line with EU Importers shall control packaging in line with EU

regulationsregulations Inspection and testing recordsInspection and testing records

7878


5.3 Equipment & Process Validation5.3 Equipment & Process Validation Validation of:Validation of:

Process methods (HACCP)Process methods (HACCP) Product formulation (Specification)Product formulation (Specification) Use of equipment (calibration and maintenance)Use of equipment (calibration and maintenance) Regular review (internal auditing)Regular review (internal auditing) Control of recordsControl of records

7979


5.4 Calibration and Control of Measuring and 5.4 Calibration and Control of Measuring and Monitoring DevicesMonitoring Devices

Traceable calibration of all test and measurement Traceable calibration of all test and measurement equipment, including;equipment, including;

Scales and weigh bridgesScales and weigh bridges TemperatureTemperature

Control of equipment calibration / test recordsControl of equipment calibration / test records

8080


5.5 Specific Handling Requirements5.5 Specific Handling Requirements

Prevent cross-contamination (all areas)Prevent cross-contamination (all areas) Example:Example: Meat / vegetarian productsMeat / vegetarian products Peanuts – anaphylactic shockPeanuts – anaphylactic shock

Use of handling methods / proceduresUse of handling methods / procedures Use of customer specified procedures, as required Use of customer specified procedures, as required

under contractunder contract

8181


6. PERSONNEL6. PERSONNEL 6.1 Personal Hygiene controls6.1 Personal Hygiene controls

Raw material handling Raw material handling ProcessingProcessing PackingPacking Storage areas Storage areas

8282


6.1 Personal Hygiene controls6.1 Personal Hygiene controls Finger nailsFinger nails JewelleryJewellery Exposed skin / cutsExposed skin / cuts Smoking / eatingSmoking / eating Hand cleaning Hand cleaning Perfume / after-shavePerfume / after-shave

8383


6.2 Medical Screening6.2 Medical Screening

Induction training / contractInduction training / contract Reporting procedures for infections, etc.Reporting procedures for infections, etc. Visitors / contractors, where appropriate shall be Visitors / contractors, where appropriate shall be

medically screened prior to visiting production medically screened prior to visiting production process areasprocess areas

8484


6.3 Protective Clothing6.3 Protective Clothing

Hair covered to prevent contaminationHair covered to prevent contamination Appropriate footwear usedAppropriate footwear used Appropriate clothing (spares)Appropriate clothing (spares) Approved laundry services (contractors)Approved laundry services (contractors) Available for visitorsAvailable for visitors

8585


6.4 Training6.4 Training

Induction training supervisionInduction training supervision Personnel training at all levels to include Personnel training at all levels to include

contractors and temporary staffcontractors and temporary staff Review of training proceduresReview of training procedures Use of equipmentUse of equipment Health and safetyHealth and safety Personnel (personal) recordsPersonnel (personal) records Training recordsTraining records

8686

PROTOCOLPROTOCOL

8787

PROTOCOLPROTOCOL

Certification BodiesCertification Bodies

Only Accredited Certification bodies to EN45011* with Only Accredited Certification bodies to EN45011* with the appropriate scope, shall carry out evaluations the appropriate scope, shall carry out evaluations against the BRC Standard, and issue certificates, or;against the BRC Standard, and issue certificates, or;

Until 31st May 2003, to include those Certification Bodies Until 31st May 2003, to include those Certification Bodies actively seeking accreditation to EN45011actively seeking accreditation to EN45011

* The BRC requirement was EN 45004* The BRC requirement was EN 45004

8888

PROTOCOLPROTOCOL

Before the initial evaluationBefore the initial evaluation

The Supplier is required to review the BRC StandardThe Supplier is required to review the BRC Standard

Make any necessary amendments or improvements to Make any necessary amendments or improvements to its operation and systems its operation and systems

Provide background information on the site concerned, Provide background information on the site concerned, by completion of a pre-evaluation questionnaire or pro-by completion of a pre-evaluation questionnaire or pro-forma information sheet.forma information sheet.

8989

PROTOCOLPROTOCOL The scope of the evaluation shall be defined The scope of the evaluation shall be defined

between the Supplier and the Certification Bodybetween the Supplier and the Certification Body

The scope shall be identified in the evaluation The scope shall be identified in the evaluation report and any certificate of inspection. report and any certificate of inspection.

The Supplier may contract the Certification Body The Supplier may contract the Certification Body to evaluate matters beyond the scope of the BRC to evaluate matters beyond the scope of the BRC Standard, but no relevant elements of the BRC Standard, but no relevant elements of the BRC Standard shall be omitted.Standard shall be omitted.

9090

PROTOCOLPROTOCOL

Any additions to evaluation scope may or may not Any additions to evaluation scope may or may not fall within the scope of the Certification Bodies fall within the scope of the Certification Bodies accreditationaccreditation

A supplier may be advised to check with either A supplier may be advised to check with either the Certification Body or UKAS before contracting the Certification Body or UKAS before contracting such additional worksuch additional work

9191

PROTOCOLPROTOCOL

Evaluation ProceduresEvaluation Procedures

Duration of evaluations will be dependant upon a number of Duration of evaluations will be dependant upon a number of factors but due regard must be given to;factors but due regard must be given to;

size of the sitesize of the site the types of processes to produce and store productthe types of processes to produce and store product number of product lines number of product lines

9292

PROTOCOLPROTOCOL

Evaluation Procedures Evaluation Procedures (continued)(continued)

the number of employees related to food the number of employees related to food (food safety)(food safety)

size of random sampling size of random sampling the number of non conformance’s as recorded in the number of non conformance’s as recorded in

previous evaluation previous evaluation

9393

PROTOCOLPROTOCOL

At all evaluations there are four elements, which At all evaluations there are four elements, which shall be carried out;shall be carried out;

opening meetingopening meeting review of quality systems and proceduresreview of quality systems and procedures site inspectionsite inspection closing meetingclosing meeting

9494

PROTOCOLPROTOCOL MajorMajor

There is substantial failure to meet the requirements There is substantial failure to meet the requirements of a statement of intent and any mandatory clause of of a statement of intent and any mandatory clause of the Standard.the Standard.

Depending upon the level of certification sought Depending upon the level of certification sought (Foundation or Higher), the mandatory clauses will (Foundation or Higher), the mandatory clauses will differ.differ.

The mandatory clauses for Foundation Level are The mandatory clauses for Foundation Level are allall those listed in the Foundation Level column.those listed in the Foundation Level column.

The mandatory clauses for Higher Level are as for The mandatory clauses for Higher Level are as for Foundation Level, and in addition, Foundation Level, and in addition, all all the clauses in the clauses in the Higher Level column. the Higher Level column.

9595

PROTOCOLPROTOCOL

MinorMinor

This is where absolute compliance to the statement This is where absolute compliance to the statement of intent and a mandatory clause has not been of intent and a mandatory clause has not been demonstrated, but on the basis of objective evidence demonstrated, but on the basis of objective evidence the conformity of the product’s safety and legality is the conformity of the product’s safety and legality is not in doubtnot in doubt

9696

PROTOCOLPROTOCOL

RecommendationRecommendation

There is a failure to meet a recommendation of good There is a failure to meet a recommendation of good practice.practice.

9797

PROTOCOLPROTOCOL

The report contains the following The report contains the following sections:sections:

evaluation detailsevaluation details evaluation summary- overview of performanceevaluation summary- overview of performance details of non-conformance and corrective action plan details of non-conformance and corrective action plan detailed evaluation reportdetailed evaluation report

9898


QUESTIONSQUESTIONS

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