Food
British Retail Consortium. BRC is issued to companies that supply retailer
branded products, however in recent times food service & ingredients manufacturers
are applying for it. Previously, each UK retailer verified technical performance
at food production sites against it’s individual, internally developed
standards. In 1998 the BRC was developed and the BRC Technical Standard &
Protocol for Companies supplying Retailer Branded Food Products was introduced.
In January 2003 the name changed to the BRC Global Standard - Food, issues
4 published in Jan 2005.
The standard was developed to assist retailers in their fulfilment of legal
obligations and protection of the consumer, by providing a common basis for
the audit of companies supplying retailer branded food products. It requires:
(i) the adoption & implementation of HACCP (ii) a documented & effective
quality management system; (iii) the control of factory environment standards,
products, processes & personnel. Benefits include: a single standard &
protocol that allow an evaluation by third-party certification bodies; the
standard is comprehensive in scope covering areas of quality, hygiene &
product safety throughout the food industry; it addresses parts of the ‘due
diligence’ requirements; it could lead to decreased frequency of retail
audits (following discussion with the customer) provided companies are continually
certified to the Standard.
Food Safety incorporating HACCP (Hazard Analysis and Critical
Control Points)
A food safety management system is used by a company to (i) demonstrate its
ability to control food safety hazard in order to consistently provide safe
end products that meet both the requirements agreed with the customer and
those of applicable food safety regulations and (ii) to enhance customer satisfaction
through the effective control of food safety hazards, including processes
for updating the system. Food safety is an essential component of food quality
and must be in integral part of any food business from top management down.
All organisations involved in the food sector are required by law: to comply
with specific hygiene rules and to carry out all food related activities in
a hygienic way. The law incorporates the principles of HACCP.
HACCP is a tool for identifying what can go wrong to make food unsafe for
human consumption and then deciding how it can be prevented. Before HACCP
is addressed the company must put in place a Pre-requisite program covering
the general rules and requirements relating to food hygiene.
A HACCP team is assembled. A process/flow diagram is constructed listing each
step in the process and the relevant inputs & outputs. All the potential
hazards are identified and listed and control measures are listed for each
hazard. A critical control point (CCP) is a point where control needs to be
exercised to assure food safety. Critical Limits are established for each
CCP. A critical limit separates acceptability from unacceptability. Procedures
are established for monitoring the Critical Limits and also the corrective
action to be taken in the event that the Critical Limit is not met (this includes
restoring control at the CCP, disposition of the affected product, prevention
of a recurrence of the problem. Documented evidence of the procedures and
records has to be maintained. Using a HACCP based system is a method of assuring
food safety and provides a tool/method of assessing the system by means of
auditing the relevant records, procedures. It demonstrates and provides adequate
evidence of our ability to identify and control food safety hazards and the
many conditions impacting food safety.
2006
© Glenpatrick Spring Ltd
|
