• Version 5 of BRC Global Food Standard - What are the main changes?

    The new version 5 of the BRC Global Food Standard, the BRC Global Standard for Food Safety (issue / version 5), was published on 4th January 2008. Incorporating a thorough review of all clauses to provide greater guidance for food businesses and clarity to auditors, the Standard has been extensively revised from issue 4.

    All audits will be conducted to Issue 4 until 30 June 08 and all audits from 1 July 08 will be to Issue 5 to allow companies to implement the changes. All of the changes within the revised edition have been based on wide and extensive consultation with international stakeholders.

    Changes include:

    Optional Unannounced Audits 
These are now available for companies gaining grade A or B audit score at announced audits. A successful unannounced audit results in the awarding of an * against the resulting A, B or C grade.


    Grading Scheme
A more rigorous grading scheme for grades B, C and D has been introduced with a revisit by the certification body required within 28 days to verify corrective actions for Grade C as well as audit frequency reduced to 6 months. 


    Product Categories
These have been reviewed and updated and are now cross referenced with fields of audit pertinent to auditor requirements. This listing is more clearly based on product technologies.


    Report Format
The report format has been updated to provide enhanced presentation of information to the user and report owner. An example completed report format should be available on the BRC website to help establish a benchmark for certification bodies and an expectation of the quality of reporting for companies.


    Auditor Qualifications
Details on the requirements for auditors is now included within the Standard to ensure transparency and allow companies to verify auditor qualifications.


    Requirements Clauses 
The requirements have been reviewed and expanded (now consisting of 326 clauses from 270 in Issue 4). These provide more detailed guidance and clarity to facilitate interpretation for certification bodies and companies. Particular reference is made to the following:

    • Management Commitment and Continual Improvement (clause 1)
Emphasis has been placed on Management Commitment and Continual Improvement as it is clearly identified as the starting point of an effective food safety plan. A high priority is placed on clear evidence of senior management commitment. Additional requirements specific to the audit process include maintenance of certification, attendance by Senior Management at audit meetings and ensuring effective corrective action for non-conformities is undertaken.

    •     The Food Safety Plan – HACCP (clause 2)
HACCP has been extensively and comprehensively reviewed and contains guidance to companies to ensure a thorough HACCP study is undertaken following Codex Alimentarius principles and that documentary evidence is retained in support of the HACCP study.

    •     Handling Requirements for Specific Materials – Materials containing Allergens and Identity Preserved Materials (clause 5.2)
A comprehensive update on the Handling Requirements for Specific Materials has been undertaken in light of current industry and consumer concerns.
Now comprising 2 subsections – Materials containing Allergens and Identity Preserved Materials, requirements include all allergen containing materials handled on site shall be listed. Risk assessments are required to be carried out to identify and control routes of contamination and used to develop procedures for segregation, use of dedicated equipment and staff policies for allergen containing materials and Identity Preserved Materials. Labelling claims need to be fully validated.

    •     Management of Incidents, Product Withdrawal and Product Recall (clause 3.11)
Update of Management of Incidents, Product Withdrawal and Product Recall gives more in depth guidance on what to consider and include for contingency planning for business continuity in the event of disruption of services, disaster or sabotage.

    •     Site Security (clause 4.2)
In response to current issues, Site Security is an additional section, requiring controlled access and training of staff; secure storage of materials; and registration and approval of premises.

    •     Chemical and Physical Contamination Control (clause 4.8)
This section has been expanded, having been split into subsections for control of chemical, metal, glass, wood and ‘other’ contaminants. This section includes more in depth guidance notes of what to include for an effective management system

    If you need technical support to identify and make the changes to meet issue / version 5 of the standard, Call or e-mail now

    For more information about the BRC standards, follow the link to the     BRC Website.

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