BRC - Meat Institute
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Transcript of BRC - Meat Institute
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
The Suite of Global Standards
Consumer ProductsFood Packaging Storage &
Distribution
The BRC Global Standard• Best practice standard for food safety and
quality• Managed by the BRC but driven by the
stakeholders- retailers, manufacturers and packers.
• Market leading standard for food packers and manufacturers with over 12,000 Certified sites world wide.
• GFSI recognised.
North America• Currently over 550 certified sites in the
Americas• 9 Approved Certification Bodies operating in
the Americas • Average audit 2.5 days in facility (80%)• Focus on “floor time”• Head office staff of over 15 to support NA
operations• North American Interpretation Guide
currently printing
Accredited Certification Process
Standard owner BRC
Accreditation body
Certification Body
Manufacturer
Examples:
Example:
QMI
Certification Process
Food Standard Structure
1. Senior Management Commitment and Continual Improvement
2. The Food Safety Plan – HACCP3. Food Safety and Quality Management System4. Site Standards5. Product Control6. Process Control 7. Personnel
Covered by 326 individual requirements
Areas of Emphasis• Allergen management systems• Risk Assessment• Identity preserved materials• Traceability• Security• HACCP design and background• Internal audits
Operating principles of the Standard
• Audits by independent Accredited Certification Bodies registered to the BRC
• Each audit covers the entire standard – no surveillance or partial audits.
• Site management shall be committed to achieving the requirements of the standard.
• Detailed reporting of how the site complies with the standard – the good points
N American TAC Committee
Retailers:Wal-MartLoblaws
Restaurants:NRAMcDonaldsUS Food Service
Producers:ConagraTysonKraftLand O LakesDelmonteUnileverThe Coca-Cola CompanyAmerican Meat Institute
Associations:Seafood Products AssociationIDFA
Certification Bodies:NSFDNVAIBQMI-SAI Global
Certification Bodies in the USAApprovedAIB International Cert ID DNV Certification Food Safety Net Intertek GFTC NSFQMI / SAI Global SCS Scientific Certification Services SGS
In Process of ApprovalSillikerNQA
• All auditors must meet detailed qualifications, receive training on the standard and are registered with the BRC.
• Copies of reports and certificates available to the BRC to review.
• Referral and Complaints procedure to investigate issues
Maintaining confidence in the Standards
• Introduction to the BRC Global Standard for Food Safety
• BRC Implementation training course• BRC third party auditor training• Licensed Training Providers• BRC materials for training
Training Programs
• Related degree• Work experience (18 product categories)• Lead Auditor qualifications• HACCP qualifications• BRC qualifications• Audit experience, including 5 supervised
BRC audits
BRC Auditors
• Interpretation Guide• Best Practice Guidelines (internal audit,
traceability, complaint handling…)• www.brcglobalstandards.com• Approved Training Providers• Certification Bodies
Support from BRC
Successful Audit• Standardized report format• BRC recognised certificate• Inclusion on Directory• Use of Logo• All NC’s closed, no need
for customers to review
Why is it Better?• Accredited audit providers• Trained, knowledgeable auditors• Separation of oversight and
performance• Global recognition• Specifier support
Why is it Better for YOU?• Specialized and competent
auditors• Prescriptive requirements and
interpretation guidance• Use of “Risk Analysis”• Auditors role is to find
compliance.
Each user has unique login / password access the relevant information depending on his roleEach user has unique login / password access the relevant information depending on his role
CollaborativeDatabase
CollaborativeDatabase
AuditsAudits
Collaborative workspace • Authentication
• Confidentiality
• Integrity
Collaborative Data baseCollaborative Data base
Supplier
CertificationBody
CustomerAccreditationBody
BRC
Key Database Functionality
THANK YOUFor Information please visit:
www.brcglobalstandards.com
Robert PrevendarDirector, Food Safety Certification Systems
NSF International789 Dixboro Rd.
Ann Arbor MI, 48105direct: (734) 769-5362
