GLOBAL STANDARD FOOD SAFETY

1 ISSUE 8 GLOBAL STANDARDFOOD SAFETYGLOBAL STANDARDFOOD SAFETYBRC GLOBAL STANDARDS AUGUST 2018 ISSUE GLOBAL Standards* publishes information and expresses opinions in good faith, but accepts no liability for any error or omission in any such information or opinion, including any information or opinion contained in this BRC GLOBAL Standards has endeavoured to ensure that the information in this publication is accurate, it shall not be liable for any damages (including without limitation damages for pure economic loss or loss of business or loss of profits or depletion of goodwill or otherwise in each case, whether direct, indirect or consequential) or any claims for consequential compensation whatsoever (howsoever caused) arising in contract, tort (including negligence or breach of statutory duty), misrepresentation, restitution or otherwise, in connection with this publication or any information contained in it, or from any action or decision taken as a result of reading this publication or any such warranties, conditions and other terms implied by statute or common law are, to the fullest extent permi ed by law, excludes or limits the liability of BRC GLOBAL Standards for death or personal injury caused by its negligence, for fraud or fraudulent misrepresentation or for any ma er which it would be illegal for it to exclude or a empt to exclude liability GLOBAL STANDARD for food SAFETY and the terms of the disclaimer set out above shall be construed in accordance with English law and shall be subject to the non-exclusive jurisdiction of the English BRC GLOBAL Standards 2018 All rights reserved.

2 No part of this publication may be transmi ed or reproduced in any form (including photocopying or storage in any medium by electronic means) without the wri en permission of the copyright owner. Application for permission should be addressed to the Operations Director of GLOBAL Standards at BRC GLOBAL Standards (contact details below). Full acknowledgement of the author and source must be contents of this publication cannot be reproduced for the purposes of training or any other commercial part of this publication may be translated without the wri en permission of the copyright : Any unauthorised act in relation to a copyright work may result in both a civil claim for damages and criminal more information about BRC GLOBAL Standards, contact:BRC GLOBAL Standards Second Floor 7 Harp Lane London EC3R 6 DPTel: +44 (0) 20 3931 8150 Email: Website: * BRC GLOBAL Standards is a trading name of BRC Trading this publication is organised ivPART I THE food SAFETY MANAGEMENT SYSTEMI ntroduction 2 The food SAFETY management system 3 PART II REQUIREMENTSHow the requirements are set out 91 Senior management commitment 112 The food SAFETY plan HACCP 133 food SAFETY and quality management system 184 Site standards 275 Product control 426 Process control 487 Personnel 518 High-risk.

3 High-care and ambient high-care production risk zones 549 Requirements for traded products 57 PART III AUDIT PROTOCOLI ntroduction 631 General protocol audit preparation 652 Announced audit protocol 683 Unannounced audit protocol 754 Additional modules 775 General protocol post audit 77 PART IV MANAGEMENT AND GOVERNANCER equirements for certification bodies 82 Technical governance of the STANDARD 82 Achieving consistency compliance 84 APPENDICESA ppendix 1 Other BRC GLOBAL Standards 88 Appendix 2 High-risk, high-care and ambient high-care production risk zones 89 Appendix 3 Equivalent processes to achieve 70 C for 2 minutes 95 Appendix 4 Multiple sites audit protocol 96 Appendix 5 Qualifications, training and experience requirements for auditors 99 Appendix 6 Product categories 101 Appendix 7 Certificate template 104 Appendix 8 Example of evidence submi ed for correction of non-conformity and preventive action 105 Appendix 9 Glossary 106 Appendix 10 Acknowledgements publication sets out the requirements for the auditing and certification of food manufacturers in order for them to achieve certification for the GLOBAL STANDARD for food document consists of the following parts:PART ITHE food SAFETY MANAGEMENT SYSTEMP rovides an introduction and background to the development and benefits of the IIREQUIREMENTSD etails the requirements of the STANDARD with which a company must comply in order to gain IIIAUDIT PROTOCOLP rovides information on the audit process and rules for the awarding of certificates.

4 It details the different certification programmes available within the STANDARD as well as information on logos and the BRC GLOBAL Standards IVMANAGEMENT AND GOVERNANCED escribes the management and governance systems in place for the STANDARD and for the management of certification bodies registered to operate the appendices provide other useful information including auditor competency requirements, product categories and a glossary of THIS PUBLICATION IS ITHE food SAFETY MANAGEMENT SYSTEMINTRODUCTIONWhat s new for Issue 8? 2 The scope of the STANDARD 3 food SAFETY legislation 3 THE food SAFETY MANAGEMENT SYSTEMP rinciples of the STANDARD 3 The expectation of the STANDARD 4 Benefits of the STANDARD 4 The certification process 4 Guidance and training 5 Effective date of Issue 8 5 Acknowledgements: a thank you from BRC GLOBAL Standards to the eighth issue of the GLOBAL STANDARD for food SAFETY (herea er referred to as the STANDARD ).

5 Originally developed and published in 1998, the STANDARD has been updated at regular intervals since to reflect the latest thinking in food SAFETY , and has now a ained usage worldwide. The STANDARD provides a framework for food manufacturers to assist them in the production of safe food and to manage product quality to meet customers requirements. Certification against the STANDARD is recognised by many retailers, food service companies and manufacturers around the world when assessing the capabilities of their suppliers. In response to demand, the STANDARD has been translated into many languages to facilitate implementation by food businesses across the STANDARD has been developed to specify the food SAFETY , quality and operational criteria required to be in place within a food manufacturing organisation to fulfil obligations with regard to legal compliance and protection of the consumer.

6 The format and content of the STANDARD is designed to allow an assessment of a company s premises, operational systems and procedures by a competent third party the certification body against the requirements of the S NEW FOR ISSUE 8?The development of Issue 8 followed a wide consultation to understand stakeholders requirements and a review of emerging issues in the food industry. The information has been developed and reviewed by working groups made up of international stakeholders representing food manufacturers, retailers, food service companies, certification bodies and independent technical focus of a ention for this issue has been on: encouraging development of product SAFETY culture expanding the requirements for environmental monitoring to reflect the increasing importance of this technique encouraging sites to further develop systems for security and food defence adding clarity to the requirements for high-risk, high-care and ambient high-care production risk zones providing greater clarity for sites manufacturing pet food ensuring GLOBAL applicability and benchmarking to the GLOBAL food SAFETY Initiative (GFSI).

7 The requirements of Issue 8 represent an evolution from previous issues with a continued emphasis on management commitment, a food SAFETY programme based on hazard analysis and critical control points (HACCP), and a supporting quality management system. The continuing objective has been to direct the focus of the audit towards the implementation of good manufacturing practices within the production areas with additional emphasis on areas which have traditionally resulted in recalls and withdrawals ( label and packing management).Voluntary unannounced auditsIssue 8 provides sites with two audit options: announced audit where the site and the certification body agree the date of the audit in advance. unannounced audit where the audit date is not communicated to the site in advance of the has been an increasing interest in unannounced audits among specifiers during the lifetime of Issue 7 as this has been seen to provide a greater confidence in the food SAFETY management systems and to encourage the development of a site s wider food SAFETY ITHE food SAFETY MANAGEMENT SYSTEMPART I THE food SAFETY MANAGEMENT unannounced programme remains voluntary but provides added confidence in certification to customers and creates marketing benefits where sites achieve the top BRC grade of AA+.

8 Additional modulesIssue 8 maintains the principles developed in Issue 7 that enable the incorporation of additional modules. These modules allow sites to include extra requirements during their audit to meet the needs of particular customers, regions or schemes and reduce the number of site audits. BRC GLOBAL Standards will continue to develop such modules in response to market demand and make these available via its SCOPE OF THE STANDARDThe STANDARD sets out the requirements for the manufacture, processing and packing of: processed foods, both own brand and customer-branded raw materials or ingredients for use by food service companies, catering companies and/or food manufacturers primary products such as fruit and vegetables pet foods for domestic applies to products that have been manufactured or prepared at the site where the audit has taken place and includes storage facilities that are under the direct control of the production site 9 of this STANDARD details the requirements of traded products.

9 These requirements allow the audit to include the management of products that would normally fall within the scope of the STANDARD , that are purchased and stored at the site, but are not manufactured, further processed or packed at the STANDARD shall not apply to activities relating to the wholesale, importation, distribution or storage of food products that are outside the direct control of the company. BRC GLOBAL Standards has developed a range of GLOBAL Standards se ing out the requirements for a wide range of activities undertaken in the production, packaging, storage and distribution of food . Appendix 1 provides further details of the scopes of, and relationship between, the current GLOBAL SAFETY LEGISLATIONThe STANDARD has always been intended to assist sites and their customers to comply with legislative requirements for food SAFETY . Legislation covering food SAFETY differs in detail worldwide but generally requires food businesses to.

10 Undertake a HACCP or risk-based approach to the management of food SAFETY provide a processing environment which ensures that the risks of product contamination are minimised ensure the presence of a detailed specification to facilitate the production of food product which is lawful and consistent with compositional and SAFETY standards and good manufacturing practice ensure they satisfy themselves that their suppliers are competent to produce the specified product, comply with legal requirements and operate appropriate systems of process control establish and maintain a risk-assessed programme for product examination, testing or analysis monitor and act upon customer STANDARD has been developed to assist businesses in meeting these food SAFETY MANAGEMENT SYSTEMPRINCIPLES OF THE STANDARDA food business must have a full understanding of the products it produces, manufactures and distributes, and have systems in place to identify and control significant product SAFETY hazards.