Requirements Clauses and Changes in Issue 4 of BRC Packaging Standard

  • Added:
    Oct 11, 2012
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The format of the Requirements has been updated to be consistent with other BRC Global Standards and therefore does not include Best Practice Guidelines. The Requirements have been reviewed and expanded and several new sections have been incorporated in light of industry requirements. The number of clauses now total a maximum of 242 (from 178) and include more detailed guidance and clarity to facilitate interpretation for certification bodies and companies. Particular reference is made to the following:

* Management Commitment and Continual (clause 1)

Management Commitment and Continual Improvement has been extensively revised to ensure that a high priority is placed on clear evidence of senior management commitment in the provision of resources and communication. Continual improvement shall be effected through comprehensive management reviews. Additional requirements specific to the audit process include having the current issue of the Standard and ensuring effective corrective action for non-conformities is undertaken.

* Hazard and Risk Management (clause 2)

Hazard and risk management has been comprehensively reviewed and contains guidance to companies to ensure a thorough hazard and risk analysis is undertaken. Now split into 3 subsections it contains requirements for a trained multidisciplinary team and annual review.

* Customer Focus and Contract Review (clause 3.3)

Customer Focus and Contract Review is now included which specifies the requirement to identify and review customer requirements and those individuals who communicate with customers.

* Site Security (clause 4.2)

In response to current issues, Site Security has been pulled together as a stand alone section, requiring controlled access and training of staff and secure storage of materials.

* Product Design and Development (clause 5.1)

A new section of Product Design and Development has been incorporated which requires customer design requirements to be defined and agreed and used to develop procedures and specifications.

* In-line Testing Equipment (clause 5.2)

The control of In-line Testing Equipment is now covered, where the need shall be based on hazard and risk analysis and controlled by documented procedures. The BRC will be working more closely with certification bodies and accreditation bodies to improve the infrastructure through training and the development of performance monitors.

From the above mention clause following are the Fundamental requirement of this standard (Any major NCR in below clauses lead to non certificate)

Clause No.

1.2 - Senior Management commitment

2.2 - Hazard and Risk analysis

3.3 - Internal Audits

3.7 - Specifications

3.9 - Traceability

4.9 - Housekeeping and Cleaning

5.3 - Process Control

6.1 - Training and Competence

To allow time for retailers, producers and certification bodies to become fully familiar with the new requirements and for the BRC to develop their support and infrastructure the BRC had recognize certification against the revised Standard for Issue 4 from August 2011. the user of this kit are suggested to purchase the BRC standard from BRC site and now it is BRC standard requirement to have original copy of BRC standard in the companies going for BRC. Read all the requirements of BRC from the standard and it is self explanatory and discussed by point wise in the slides. For your ready reference we are giving key requirements of BRC standard as below.

* KEY BRC requirements to take care

1. Quantity Measurement

Quantity Measurement looks at both food and non-food products that are subject to the weights and measures regulations. The Guideline reviews the documentation evidence needed to record the manufacturing process of a product.

2.Metal Detection

Metal Detection ensures all necessary steps are taken to identify, avoid, eliminate or minimise the risks of metal or other foreign body contamination by covering how a metal detector works, what type of metal detector to install, positioning, calibration, production line checks and frequency, rejected products and maintenance.

3. Internal Audit

Systems and procedures which are critical to product safety, legality and quality need to be audited to ensure they are in place, appropriate and complied with. The guidelines cover determining the frequency of checks, auditor training, auditor reports and corrective action.

4. Pest Control

A pest control contractor or appropriately trained personnel should regularly inspect and treat premises to deter and eradicate infestation. This guideline covers the level of pest control needed, necessary inclusions for a contract with an external contractor, installation, routine monitoring, bait takes, determining frequency of checks and the field biologist's role.

5. Process Validation - Low Acid Canning

This Guideline explain process validation point by point for low acid canning, it also covers product areas that require validation and how to conduct process validation with the aim to produce safe and legal products.

6. Complaint Handling

Sources of complaints that impact on both the retailer and the supply chain are examined. The Guideline looks at the systems needed to handle them, how to respond to the customer, investigations of complaints and includes all necessary complaints documentation.

7. Shelf-Life Determination

Proper shelf-life determination analysis is critical to ensure the longevity of the product. This Guideline reviews all the necessary procedures and documentation that both the retailer and supply chain will need.

8. Product Recall

Product recall and withdrawal procedures should be regularly tested to ensure effective operation. This Guideline provides information on product recall simulation,

9.Traceability Testing

Systems need to be regularly tested to make sure tractability can be determined from raw material to finished product and vice versa. This publication looks at the benefits of Tractability Testing, determining the frequency of checks and dealing with non-conformances.

Author's Profile

Global Manager Group stands with mission and purpose to assist organizations for achieving business excellence with help of the BRC/IOP food packaging standard and brc global standard documents helps to implements BRC food safety management system in the food organization.


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