Why wait for the new BRC Global Standard for Food Safety (ISSUE 6)?

Why wait for the new BRC Global Standard for Food Safety (ISSUE 6)? The Global Food Safety Initiative (GFSI) has published the new Guidance Document No. 6 in January 2011. The Guidance Document of GFSI is generally used in the development of the actual Food Standards such as BRC Global Standard for Food Safety. We of QS-Development have compared the old Guidance Document No. 5 with the Guidance Document No. 6 and outlined the main changes on the second page (highlighted in red). One major change is the requirement of a Food Defence Plan. Should you require any assistance in developing a Food Defence Plan or any of the other system requirements please give us a call.

Quality is Dynamic
Ulrich Schraewer

What is GFSI? The Global Food Safety Initiative (GFSI) is managed by The Consumer Goods Forum and was launched in May 2000. The GFSI Foundation Board of Directors is drawn from major global retailers, manufacturers and food service operators and, together, this group provides the strategic direction for and oversees the daily management of GFSI. What is the Guidance Document? The Guidance Document is a tool which fulfils one of the main objectives of GFSI, that of determining equivalency between food safety management systems. GFSI is responsible for the production and maintenance of the Document, which is readily available on the GFSI website (www.mygfsi.com). The Guidance Document has undergone consultation with stakeholders and has been approved by the GFSI Board. The GFSI Guidance Document is not in itself a food safety standard and GFSI is not involved in certification or accreditation activities. Page 1 QS-Development, KTI Centre, Unit 18, Deerpark, Killarney, Co. Kerry, Ireland. Web: www.QSD.ie / Email: info@QSD.ie / Tel: 085-1722015 Revision 0

GFSI Guidance Document 5 Food Safety Management Requirements (Key Elements) 6.1.1 General requirements 6.1.2 Food safety policy 6.1.3 Food safety manual 6.1.4 Management responsibility 6.1.5 Management commitment 6.1.6 Management review 6.1.7 Resource management 6.1.8 General documentation requirements 6.1.9 Specifications 6.1.10 Procedures 6.1.11 Internal audit 6.1.12 Corrective action 6.1.13 Control of non-conformity 6.1.14 Product release 6.1.15 Purchasing 6.1.16 Supplier performance monitoring 6.1.17 Traceability

GFSI Guidance Document 6 Part 3 Food Safety Management Requirements (Key Elements) FSM 1 Food safety management general requirements FSM 2 Food safety policy FSM 3 Food safety manual FSM 4 Management responsibility FSM 5 Management commitment FSM 6 Management review FSM 7 Resource management FSM 8 General documentation requirements FSM 9 Specified requirements FSM 10 Procedures FSM 11 Internal audit FSM 12 Corrective action FSM 13 Control of non-conformity FSM 14 Product release FSM 15 Purchasing FSM 16 Supplier performance FSM 17 Outsourcing The standard shall require that, where an organisation chooses to outsource any process that may affect food safety, the organisation shall ensure control over such processes. Control of such outsourced processes shall be identified, documented and monitored within the food safety management system. FSM 18 Complaint handling FSM 19 Serious incident management FSM 20 Control of measuring and monitoring devices FSM 21 Food defence The standard shall require that the organisation has a documented risk assessment procedure in place to address food defence risks and establish, implement and maintain a system to reduce or eliminate the identified risks. The system shall cover Good Agricultural Practices or Good Manufacturing Practices and shall be supported by the food safety system. FSM 22 Product labelling The standard shall require that the organisation ensure that all product bears information to enable the safe handling, display, storage and preparation and use of the product within the food supply chain or by the consumer.

6.1.18 Complaint handling 6.1.19 Serious incident management 6.1.20 Control of measuring and monitoring devices 6.1.21 Product Analysis

Additional Specific Requirements N/A included above (see 6.1.17) N/A included above (see 6.1.21) Good Manufacturing Practices (GMP) 6.2.1 Introduction 6.2.2 Facility Environment 6.2.3 Local Environment 6.2.4 Facility layout and product flow 6.2.5 Fabrication(raw material handling, preparation, processing, packaging and storage areas) 6.2.6 Equipment 6.2.7 Maintenance 6.2.8 Staff facilities 6.2.9 Physical and chemical product contamination risk 6.2.10 Segregation and cross-contamination 6.2.11 Stock management 6.2.12 Housekeeping, cleaning and hygiene 6.2.13 Water quality management 6.2.14 Waste management 6.2.15 Pest control 6.2.16 Veterinary medicine (GAP ONLY) 6.2.17 Pesticide, herbicide and fungicide control (GAP ONLY) 6.2.18 Transport 6.2.19 Personal hygiene, protective clothing and medical screening 6.2.20 Training HACCP 6.3 HACCP

Additional Specific Requirements FSM DEL 23 Traceability FSM DEL 24 Analysis of inputs (e.g. water, ice) Good Manufacturing Practices (GMP) N/A GMP EL 1 Facility Environment GMP EL 2 Local Environment GMP EL 3 Facility design, construction, layout and product flow GMP EL 4 Fabrication (input and material handling, preparation, product handling, packaging and storage areas) GMP EL 5 Equipment GMP EL 6 Maintenance GMP EL 7 Staff facilities GMP EL 8 Physical and chemical product contamination risk GMP EL 9 Segregation and cross-contamination GMP EL 10 Stock management GMP El 11 Housekeeping, cleaning and hygiene GMP EL 12 Water quality and utility management (including ice) GMP EL 13 Waste management GMP EL 14 Pest Control N/A for El, EII, EIII, EIV N/A for El, EII, EIII, EIV GMP EL 15 Transport GMP EL 16 Personal hygiene, protective clothing and medical screening GMP EL 17 Training HACCP HACCP EL 1 HACCP

Page 2 QS-Development, KTI Centre, Unit 18, Deerpark, Killarney, Co. Kerry, Ireland. Web: www.QSD.ie / Email: info@QSD.ie / Tel: 085-1722015 Revision 0