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BRC Global Standards Joanna Griffiths Technical Packaging Manager BRC Global Standards. Heritage of the BRC Global Standards. Issue 1 Global Standard for Food Packaging published. Brand owners inspect their own suppliers. Issue 3 incorporates non-food packaging. - PowerPoint PPT Presentation
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BRC Global Standards
Joanna GriffithsTechnical Packaging Manager
BRC Global Standards
Heritage of the BRC Global Standards
Issue 1 Global Standard for Food
Packaging published
Before 1996 1998 2000 2008 2011
Brand owners inspect their own
suppliers
Issue 4 published in February 2011
Brand owners join to create a
common Standard for Food
Issue 3 incorporates non-food packaging
Managing the Standards
All governed by agreed terms of reference
Governance & Strategy Committee International users
Define policy & oversee progress
Technical Advisory Committees
One for each Standard• Retailers and other stakeholders• Production & review of Standards• Interpretation issues• Review training materials
Certification Body Co-operation groups
Discussion between CB’s on technical issues & progressing
implementation
Global Standards Team
User Feedback
BRC Global Standards
Food PackagingStorage and Distribution
www.brcbookshop.com
Consumer Products
Storage & Distribution
Packaging
Key features of the BRC Global Standards programme• Third party accredited programme• Retailer led• International stakeholder consultation• Rapid response to issues/developments• Suite of training programmes targeted to all
stakeholders• Centrally controlled compliance program• Central database of audited manufacturers
BRC certificates by Standard(November 2010)
Food14035 - 85.3%
Packaging1696 - 10.3%
Consumer Products, 385 - 2.3%
Storage & Distribution, 342 - 2.1%
Submitted by > 100 Certification Bodies
Packaging certificated sites by country(top ten, April 2011)
United Kingdom
Germany
Netherlands
Italy
France
Switzerland
Poland
TurkeySpain Belgium
Issue 4
• Published Feb 2011• Implemented
– 1st Aug 2011
Issue 4 - Features
• Food and non-food packaging• Includes packaging materials
– Primary, secondary and tertiary packaging• Focus on:
– Hygiene/cleanliness– Quality *NEW*
Categories• High Hygiene Risk“Packaging that comes into direct contact with
food products (or other hygiene sensitive products). Primary packaging used for food
or other hygiene sensitive products where no absolute barrier is in place.”
• Low Hygiene Risk“Packaging for consumer products and the
secondary and tertiary packaging for all uses.”
Packaging Standard Structure
1. Senior Management Commitment and Continual Improvement
2. Hazard and Risk Management System3. Product Safety and Quality Management
System4. Site Standards5. Product and Process Control 6. Personnel
Issue 4 – new features
• “Fundamental” clauses *NEW*• Grading system *NEW*• Preparation and planning section *NEW*• Printed packaging material controls• Response to recent issues
Certification Process
BRC DirectoryPrivate - password protected
• Access allocated to certificated sites • Full audit reports available for download• Comprehensive reporting suite• Access to consenting manufacturers details only
BRC DirectoryPublic - accessible to all
• Details of all certificated manufacturers - searchable by country, Standard, category, scope keyword• Updated daily ensuring accuracy• Visibility • Only officially recognised resource of certification information “Shop front” • Retailer use for sourcing suppliers www.brcdirectory.com
Relevance of the Standards• A recent survey by the BRC shows:
– 103 – the number of countries with sites– Italy is the largest market outside of UK in EU– 91% of sites see value in BRC certification– 67% find that certification brings new
customers, and use this in marketing– Sites see the Directory as a valuable way to
secure new customers
Global Standard for Packaging
“maintain the user friendliness of the BRC Standard, is practical in use”
“Continuous improvement of the Standard. Maintain
the integrity of the Standard.”
“The Standard has evolved well, with a better application to
packaging materials and not specifically food manufacturers”
Reflecting realistic requirements for the
industry
• Standard of Choice• Most appropriate to market requirements
• Content• Simple certification process
• User friendly – prompt communication and issue resolution
• Trusted• Management of Certification Bodies and auditors
• GFSI benchmarking• Opening up new global markets committed to the use of
GFSI Standards
Future Objectives
THANK YOU
For Information please visit: www.brcglobalstandards.com