BRC Global Standard for

Food Safety – Issue 8

Highlights of the changes from Issue 7

Richard Leathers
Food Safety Management and Systems Specialist
Section 1

1.1.2 The site shall have a documented strategic plan for

the development and continuing improvement of Food
Safety and Quality Culture.
Including:
- Defined activities involving all sections of the company
- An action plan indicating how the activities will be
undertaken and intended timescales
- Review of the effectiveness of completed activities **
In terms of Culture, the Campden / TSI model
defines 20 elements across 4 areas that need
to be considered and addressed:

• For People: Empowerment; Reward; Teamwork;

Training; and Communication.
• For Process: Control; Coordination; Consistency;
Systems: and Premises.
• For Purpose: Vision; Values; Strategy; Targets;
and Metrics.
• For Proactivity: Awareness; Foresight; Innovation;
Learning ; and Investment.
1.1.4 Management Review Meetings

Review of any objectives that have not been met, to

understand the underlying reasons for their failure.

Evaluation of incidents (including recalls and withdrawals)

1.1.5

Food Integrity shall be included in monthly meetings.

Employees shall be aware of the need to report any

evidence of unsafe or out of specification product or
raw materials, to a designated manager.
1.1.6

“The company shall have a confidential reporting system to

enable staff to report concerns relating to product safety,
integrity, quality and legality to senior management.

The mechanism (eg the relevant telephone number) for

reporting concerns must be clearly communicated to staff.

The company’s senior management shall have a process for

assessing any concerns raised.
Records of the assessment, and where appropriate actions
taken, shall be documented.”
Section 2 (HACCP)

Numerous references to a Food Safety Plan due to

FSMA, also a requirement for training as well as
competence and experience for the Food Safety
Team.

This satisfies the need for a PCQI in the USA.

2.1 A Food Safety Plan or HACCP Plan

HACCP Reviews
2.14.1 A review shall take place following the
emergence of a new risk (known adulteration of
relevant information published, for example, a recall
of a similar product)

Where appropriate, any HACCP review changes made

shall also be reflected in the company’s food safety
policy and objectives.
Documents and records

3.2.1. Where documents are stored in electronic form

these shall be:

• Stored securely (eg authorised access, control of

amendments, password protected)
• Backed up to prevent loss

3.3.1 The same applies for records

Internal Audits
3.4.1. As a minimum the scheduled programme will
include at least 4 different audit dates spread
throughout the year

Each internal audit shall have a defined scope and

consider a defined activity or section of the food safety
or HACCP Plan

3.4.4 There should be a separate programme of

documented inspection to ensure the factory
environment and processing equipment is maintained
3.5.1.2 / 3.5.1.3

Split requirements for supplier approval and monitoring

“There shall be a documented process for the ongoing

review and monitoring of suppliers, based on risk and using
defined performance criteria.
The process shall be fully implemented.”
 3.5.1.2
Where a supplier audit is completed by a 2nd or 3rd party
then the company shall be able to:
• demonstrate the competency of the auditor
• Confirm the scope of the audit includes product safety,
traceability, HACCP review and GMP
• Obtain and review a copy of the full audit report

Or, for low risk suppliers, and where a valid rick-based

justification is provided, ongoing approval may be based
on a completed questionnaire that has been reviewed
and verified by a competent person.
3.5.1.4

The site shall have an up-to-date list or database of

approved suppliers (hard copy or electronic).

The list or relevant components shall be readily available to

relevant staff (eg. at goods receipt).
3.5.1.5 Raw materials from agents and brokers

Where raw materials (excluding packaging) are

purchased from companies that are not the
manufacturer, packer or consolidator (eg purchased
from an agent or broker), the site shall know the
identity of the last manufacturer or packer, or for bulk
commodity products the consolidation place of the
raw material
Traceability of raw materials

3.5.1.6. Suppliers of raw materials (inc. packaging)

have an effective traceability system. Suppliers
approved by questionnaires, verification of the
supplier’s traceability system shall be carried out on
first approved and then at least every 3 years.

Where a RM is received directly from a farm, further

verification of the traceability system is not
mandatory
3.5.2 Raw material and packaging acceptance,
monitoring and management procedures

Controls on the acceptance of raw materials (including

packaging) shall ensure that these do not
compromise the safety, legality and quality of
products and where appropriate any claims of
authenticity
3.5.2.2
Where the site is in receipt of live animals, there shall
be an inspection at lairage and evisceration to
ensure that animals are fit for human consumption

3.5.2.3
Documented procedures shall be in place for the removal
of packaging from raw material (eg debagging or
deboxing procedures) to prevent contamination of the
raw material during these processes
 3.5.3.1
Documented procedure for the approval and monitoring
of suppliers of services:
Such services shall include: additionally food safety
consultants

This approval and monitoring process shall be risk-based

and shall take into consideration:
• risk to the safety and quality of products
• compliance with any specific legal requirements
• potential risks to the security of the product (i.e. risks
identified in the vulnerability and food defence assessments)
 3.6.2 Specifications
These may be in the form of a printed or electronic
document, or part of an online specification system.

Specifications shall be formerly agreed with the brand owner.

Specification review shall be sufficiently frequent to ensure

date is current, taking into account product changes,
suppliers, regulations and other risks.
Reviews and changes shall be documented
3.7.3

“Information about non-conforming products shall be

analysed for significant trends.
Where there has been a significant increase in a type of non-
conformity or a non-conformity places the safety, legality or
quality of a product at risk, root cause analysis shall be used
to implement ongoing improvements and to prevent
recurrence.”

+ When, how, who?

3.8.1 Control of non conforming product

Additional requirement

Procedures shall include:

Root cause analysis and implementing ongoing
improvements, to avoid recurrence
3.9 Traceability

3.9.2 The traceability test shall include a summary of

the documents that should be referenced during the
traceability test, and clearly show the links between
these documents, thus demonstrating how the
traceability system works
3.1.1 Management of incidents, product withdrawal
and product recall

2 additional requirements -

3.11.1 Incidents may include:

Failure of, or attacks against, digital cyber security

3.11.2 Documented recall procedure should include:

Root cause analysis and implementing ongoing
improvements, to avoid recurrence
4.2 Site security and Food Defence

Systems shall ensure that products, premises and

brands are protected from malicious actions while
under the control of the site
4.2.1
The company shall undertake a documented risk assessment. The
risk assessment shall include both internal and external threats.

Vulnerabilities identified shall have documented mitigation strategies

in place.
These controls shall be monitored and results documented.

The assessment and mitigation strategies shall be reviewed at least

annually………
 4.2.2
Sensitive areas shall be defined, clearly identified, monitored and
controlled. This shall include external product and ingredient
storage and intake points.

Where prevention is not sufficient or possible, tamper evidence shall

be in place.

4.2.3
Restrictive access policies and systems shall be in place for
production and storage areas.

A visitor monitoring system shall be in place.

Staff shall be trained in site security procedures and food defence.
 4.4.6

Where elevated walkways are adjacent to, or pass over production lines,
they shall be:

• Designed to prevent contamination of products and production lines

• Easy to clean
• Correctly maintained
4.11.7.1 CIP Systems

“All CIP equipment shall be designed and constructed to ensure effective

operation.
This shall include:
• validation confirming the correct design and operation of the system
• an up to date schematic diagram of the layout of the CIP system
Where rinse solutions are recovered, and reused, the company shall
assess the risk of cross-contamination (eg due to the re-introduction of
allergens).
Alterations or additions to the CIP system shall be authorised by a suitably
competent individual, before changes are made.
A record of changes shall be maintained.
The system shall be revalidated at a frequency based on risk, and
following any alteration or addition.”
4.11.8 Environmental monitoring

SOI
“Risk based environmental monitoring programmes
shall be in place for pathogens and spoilage
organisms. As a minimum, this shall include all
production areas with open, ready-to-eat products.”
5.1.4

“Initial shelf-life trials shall be undertaken using documented

protocols reflecting conditions expected during manufacture,
storage, transport/distribution, use and handling to determine
product shelf life.
Results shall be recorded and retained and shall confirm
compliance with relevant microbiological, chemical and
organoleptic criteria/sensory analysis.
Where shelf-life trials prior to production are impractical, for
instance for some long-life products, a documented science-
based justification for the assigned shelf life shall be
produced.”
5.2.5

“Where cooking instructions are provided to ensure

product safety, they shall be fully validated to
ensure that, when cooked according to the
instructions, they will consistently produce a safe,
ready-to-eat product.”
5.6.2.5

“The significance of laboratory results shall be

understood and acted upon accordingly.
Appropriate actions shall be implemented promptly
to address any unsatisfactory results or trends.
Where legal limits apply these shall be understood
and appropriate action implemented promptly to
address any exceedance of these limits.”
6.1.2

“Where equipment settings are critical to the safety

or legality of the product, changes to the equipment
settings shall only be completed by trained and
authorized staff.
Where applicable controls shall be password
protected or otherwise restricted.”
7.1.5

“All relevant personnel (including relevant agency-

supplied staff, temporary staff and contractors),
shall have received training on the site’s labelling
and packing processes which are designed to
ensure the correct labelling and packing of
products.”
Section 8 (High Risk, High Care and Ambient
High Care Production Risk Zones)

SOI
“The site shall be able to demonstrate that
production facilities and controls are suitable to
prevent pathogen contamination of products.”
Section 9 (Traded Goods)

Where a site purchases and sells food products, that are stored in the
site’s facilities, that would normally fall within the scope of the Standard,
but which are not manufactured, further processed or repacked at the site
being audited, the site’s management of these products may be
incorporated into the audit scope.

SOI
“The company shall operate procedures for approval of the last
manufacturer or packer of food products which are traded to ensure that
traded food products are safe, legal and manufactured in accordance
with any defined product specifications.”
 Contact

Richard.leathers@campdenbri.co.uk