Featured blog: BRC 6 brings major changes
BRC 6 brings major changes – Richard Leathers
The sixth edition of the BRC Global Standard for Food has certainly caused many companies to re-evaluate some of their processes and procedures. It was published in July 2011, and has been used as the basis for certification to the Standard since the beginning of 2012.
Compared with the fifth edition (published in January 2008), it has introduced a range of changes. The whole document has been restructured, with the number of clauses reduced from around 320 to about 250. Within this restructuring there have been several highly significant changes in requirements. We have received many enquiries about the changes and what they mean in practical terms. We have been running a series of seminars on the subject, each building on the previous one and on the latest feedback from industry - look out for our next event on 13 July.
The most significant changes in the Standard are principally related to new requirements or enhanced focusing on specific aspects. Based on comments and enquiries from our clients, the following appear to be specific areas that are proving most challenging, and where companies may find that it requires significant effort and changes to their systems to maintain or attain certification:
- Assessment of new developments in food safety
- Validation and verification of prerequisites
- Validation and verification of cleaning and disinfection - including a new requirement for cleaning-in-place systems
- Control of allergens
- Traceability
- Clarification of definition of and requirements for High Care and High Risk areas
- Root Cause Analysis
Posted 27 April 2012
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