Presentation - U Schraewer - BRC Issue 6

BRC Global Standard for
Food Safety Issue 6

Overview of Changes

Seminar

Dublin, 20
th
March 2012

HOW TO GET STARTED

Ul r i ch Schr aewer

BRC Issue 6 Seminar
Overview of Changes

QS-Development - BRC for Food Safety Version 6
About Us
3

Degree in Food Science & Technology

Over 11 years experience working/auditing in the Food Industry

ISO 9001 Lead Auditor

BRC Certification Auditor

IFS Food Certification Auditor

Overview
4

What to do first?

Methods & tools explained on key-clauses of section 1 to 7
- Risk Assessment
- Root Cause Analysis
- Plans

Vertical Audit

What to do first?
5
Example: Cold Smoked Salmon
6
7
Low Risk/High Care/High Risk Clauses
8

Filter specification
Frequency of air changes
Source of air
Positive air pressure
Section 1: Senior Management Commitment
9

At least monthly communication with management

Other clauses with defined frequencies:

1.1.2 Quarterly monitoring of objectives
3.4.4 Monthly inspections in open product areas
3.9.2 Annually Traceability testing (achievable in 4 hours)
4.13.8 Quarterly in-depth pest control surveys
4.14.2 Four-hourly temp. check - if no alarm on temp. record equipment.

Section 2 : The Food Safety Plan - HACCP
10
2.7 Hazard Analysis
11
Clause 2.7 in conjunction with clause 5.2.3

Third bullet point of clause 5.2.3:

Assessment of the risk of allergen cross-contamination
at each process step

Section 3: FSQM-System
12
3.4 Internal Audit (Fundamental)

The scope and frequency of the audits shall be established
in relation to the risks associated with the activity and
previous audit performance - Clause 3.4.1

RISK ASSESSMENT

Other clauses were risk assessment is required:
13

3.4.4 Risk Assessment (RA) for the frequency of inspection

3.5.1.1 RA for each raw material or group of materials

4.5.1 RA for water sampling points and frequency

4.10.6 RA to minimise foreign body contamination of
packaging containers

4.11.1 RA for frequency and methods of cleaning

4.13.8 RA for the frequency of in-depth pest control surveys

6.3.2 RA frequency of checking measuring devices.

Example: Risk Assessment
14

Example: Risk Assessment
15
Section 3: FSQM-System
16
3.7 Corrective Action (Fundamental)

1. Verification that corrective action has been
implemented and is effective. Clause 3.7.1

2. Identification of the root cause of the non-
conformity. Clause 3.7.1
Example: Corrective Action
17
Root Cause Analysis
18

Ishikawa Diagram - http://en.wikipedia.org/wiki/Fishbone_diagram
5 Whys - http://en.wikipedia.org/wiki/5_Whys
Example: Root Cause with 5 Whys
19
1. Why was no review of the competencies of staff carried out? (Clause 7.1.5)
- QA Manager forgot.

2. Why did the QA Manager forget to carry out the review?
- The QA Manager did not check the review summary sheet.

3. Why didnt the QA-Manager check the review summary sheet?
- The QA Manager did not get any reminder.

4. Why didnt the QA Manager get any reminder?
- The QA Assistant was on holidays and there is no software to remind the QA-
Manager.

5. Why is there no software with reminder option for reviews?
- A paper system instead of paperless system is used.
- Existing software is poor and does not provide review options.

Section 4: Site Standards
20

4.3.1 Layout, product flow & segregation
4.4.4 Building fabric
4.5.2 Utilities
4.11.6.2 CIP
4.13.3 Pest Control

Plan or Schematic Plan is required
?
Section 4: Site Standards
21

METAL DETECTOR IS A MUST
OR
ABSOLUTELY WATERTIGHT RISK ASSESSMENT
Section 5: Product Control
22
5.2 Management of Allergens

Risk Assessment required including:

Consideration of the state of the allergenic material
,i.e. powder, liquid, particulate. Clause 5.2.3

http://www.food.gov.uk/multimedia/pdfs/maycontainguide.pdf
http://allergytraining.food.gov.uk/english/default.aspx
Section 6: Process Control
23

Temperature Mapping

www.FSAI.ie Guidance Note No. 20
24

www.FSAI.ie Guidance Note No. 20
25

Section 7: Personnel
26

Best Practice Tip:
Apply clause 7.4.4 to your in-house laundry!
Protocol Page 65
27
Vertical Audit
28
Production Records, Recipe, Mixing Records
Supplier (Goods Inwards Record, Delivery Dockets)
Customer (Despatch Record, Invoices)
Specification
Supplier Approval Documents
Process Records & SOPs
CCP Records & SOPs
Training Records
Cleaning Records
Test Results
Preventive Maintenance Records
Etc.

Recap
29

Use decision tree to establish your areas + Appendix 2
Review your HACCP flow diagram (include areas identified)
Develop plans and schematic plans (include areas identified)
Consider new frequencies
Conduct risk assessments

Conduct a pre-audit
Conduct root cause analysis & take appropriate action

Thank You
30
Thank you for your attention!

www.qsd.ie

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BRC Global Standard for

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