Presentation - U Schraewer - BRC Issue 6

BRC Global Standard for Food Safety Issue 6

Overview of Changes

Seminar

Dublin, 20th March 2012

HOW TO GET STARTED

Ulr ich Schraewer

BRC Issue 6 Seminar Overview of Changes

QS-Development - BRC for Food Safety Version 6

About Us


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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


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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?


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Example: Cold Smoked Salmon


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Low Risk/High Care/High Risk Clauses


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Filter specification

Frequency of air changes

Source of air

Positive air pressure

Section 1: Senior Management Commitment


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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


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2.7 Hazard Analysis


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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


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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:


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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


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Example: Risk Assessment


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Section 3: FSQM-System


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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


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Root Cause Analysis


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Ishikawa Diagram - http://en.wikipedia.org/wiki/Fishbone_diagram

5 Why’s - http://en.wikipedia.org/wiki/5_Whys

Example: Root Cause with 5 Why’s


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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 didn’t the QA-Manager check the review summary sheet?

- The QA Manager did not get any reminder.

4. Why didn’t 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


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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


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METAL DETECTOR IS A MUST

OR

ABSOLUTELY WATERTIGHT RISK ASSESSMENT

Section 5: Product Control


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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


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Temperature Mapping

www.FSAI.ie – Guidance Note No. 20


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www.FSAI.ie – Guidance Note No. 20


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Section 7: Personnel


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Best Practice Tip:

Apply clause 7.4.4 to your in-house laundry!

Protocol – Page 65


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Vertical Audit


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Production Records, Recipe, Mixing Records

Supplier (Goods Inwards Record, Delivery Dockets)

Customer (Despatch Record, Invoices)

Specification

Supplier Approval Documents

Process Records & SOP’s

CCP Records & SOP’s

Training Records

Cleaning Records

Test Results

Preventive Maintenance Records

Etc.

Recap


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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


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Thank you for your attention!

www.qsd.ie