2. 1 AWARENESS TRAINING PROGRAMME Technical Standard and Protocol for Companies Supplying Retailer Branded Food Products AWARENESS TRAINING PROGRAMME Technical Standard and Protocol for Companies Supplying Retailer Branded Food Products presented by David Burns

3. 2 Who Were Involved ? Retailers l Safeway l Tesco l Asda l Sainsbury l Iceland l Somerfield l CWS l Boots l Waitrose TradeAssociations l FDF l BACFID AccreditationBody l UKAS InspectionBodies l EFSIS l TLC l Law Labs l RSSL l National Britannia

4. 3 Consistency of Inspection BESTPRACTICERECOMMENDATIONS HIGHER LEVEL AdditionalBeneficialPractices FOUNDATIONLEVEL UKAS & EN 45004 NEW EN 45011

5. 4 Benefits of the Standard Accepted Standard based on best practice Accepted Standard based on best practice Inspection bodies accredited to EN45004 to achieve maximum consistency in application and interpretation (this is changing to EN 45011, refer to Protocol section) Inspection bodies accredited to EN45004 to achieve maximum consistency in application and interpretation (this is changing to EN 45011, refer to Protocol section) Open and transparent Open and transparent Encourages continuous improvement Encourages continuous improvement Cost effective, removes need for multiple inspections Cost effective, removes need for multiple inspections

6. 5 UKAS Accreditation (Mark)

7. 6 Benefits for the Retailer Removes “burden” of “routine” visits Removes “burden” of “routine” visits Focus on HACCP development Focus on HACCP development Focus on quality Focus on quality Focus on complaint issues Focus on complaint issues Focus on “hot” issues e.g GMO,allergen Focus on “hot” issues e.g GMO,allergen

8. 7 Benefits for the Manufacturer Resource benefit as due diligence visits Resource benefit as due diligence visits are reduced Focus on factory issues Focus on factory issues Focus on development Focus on development Focus on specific Retailer requirements Focus on specific Retailer requirements Cost effective, independent and professional audit Cost effective, independent and professional audit

9. 8 CERTIFICATION Accredited Certification (UKAS): Accredited Certification (UKAS): Quality Management Quality Management Product Certification Product Certification

10. 9 TYPES OF STANDARDS Food Standards in Europe Food Standards in Europe Voluntary Codes Voluntary Codes EU Legislated EU Legislated

11. 10 TYPES OF STANDARDS Voluntary Codes (for example) Voluntary Codes (for example) Animal Feeds Animal Feeds Cereals Cereals Horticultural Produce Horticultural Produce Dairy Produce Dairy Produce Beef, Lamb, Pork Beef, Lamb, Pork

12. 11 TYPES OF STANDARDS EU Legislated (for example) EU Legislated (for example) Food Labelling Food Labelling Beef Labelling Beef Labelling Organic Food Production Organic Food Production Egg Production Egg Production Animal Welfare Animal Welfare Environment Environment

13. 12 HACCP Majority of Food Chain Standards incorporate Hazard Analysis Critical Control Point (HACCP)

14. 13 BRC - STANDARD CONTENTS 1. HACCP System 1. HACCP System 2. Quality Management System 2. Quality Management System 3. Factory Environment Standards 3. Factory Environment Standards 4. Product Control 4. Product Control 5. Process Control 5. Process Control 6. Personnel 6. Personnel

15. 14 BRC - TECHNICAL STANDARD The BRC Standard is divided into two levels, as follows: The BRC Standard is divided into two levels, as follows: Foundation Level Foundation Level Higher Level Higher Level

16. 15 BRC & HACCP Useful reference documentation as suggested by the BRC Working Group Title: Hazard Analysis Critical Control Points (HACCP) system Guidelines for its Application Published in: Codex Alimentarius Food Hygiene Texts Ref. Number: ISBN 92-5-104021-4

17. 16 THE STANDARD REQUIREMENTS 1. HACCP 1. HACCP HACCP - Principles HACCP - Principles Conduct hazard analysis Conduct hazard analysis Determine critical control points Determine critical control points Establish critical limits programme Establish critical limits programme Monitor against programme Monitor against programme Establish corrective action Establish corrective action Verification and validation records Verification and validation records Establish documentation Establish documentation

18. 17 THE STANDARD REQUIREMENTS HACCP - Risk HACCP - Risk Assessment of the identified risk Assessment of the identified risk Reference to appropriate technical documentation Reference to appropriate technical documentation Prioritisation of monitoring programme Prioritisation of monitoring programme Monitor recurring trends Monitor recurring trends Underpinned by technical personnel Underpinned by technical personnel

19. 18 THE STANDARD REQUIREMENTS HACCP - Management HACCP - Management HACCP led by Senior Management commitment HACCP led by Senior Management commitment Reference to product legal and safety obligations Reference to product legal and safety obligations Technically competent HACCP team Technically competent HACCP team Plotting the CCP through the production process Plotting the CCP through the production process Identification with reference to technical working instructions / methods for CCP Identification with reference to technical working instructions / methods for CCP Proof of training / awareness for HACCP at all appropriate levels Proof of training / awareness for HACCP at all appropriate levels

20. 19 THE STANDARD REQUIREMENTS 2. QUALITY MANAGEMENT SYSTEM 2. QUALITY MANAGEMENT SYSTEM 2.1 Quality Management System (QMS) 2.1 Quality Management System (QMS) General Requirements Identify the processes needed for the QMS application Identify the processes needed for the QMS application Sequence and interaction of processes Sequence and interaction of processes Determine criteria and methods to ensure operational control(s) Determine criteria and methods to ensure operational control(s) Resources management Resources management Monitor, measurement and analysis Monitor, measurement and analysis Implementation, planning and improvement Implementation, planning and improvement

21. 20 THE STANDARD REQUIREMENTS 2. QUALITY MANAGEMENT SYSTEM 2. QUALITY MANAGEMENT SYSTEM 2.2 Quality Policy Statement 2.2 Quality Policy Statement Published statement by the Top Management Published statement by the Top Management Commitment to the Standard requirements Commitment to the Standard requirements Appropriate to the purpose of the company Appropriate to the purpose of the company Commitment to continuous improvement Commitment to continuous improvement Establishing and reviewing quality objectives Establishing and reviewing quality objectives Communicated and understood Communicated and understood Reviewed for continuing suitability Reviewed for continuing suitability Authorised and approved by Top Management Authorised and approved by Top Management

22. 21 THE STANDARD REQUIREMENTS 2.3 Quality Manual 2.3 Quality Manual Development and maintenance of a formal documented management system Development and maintenance of a formal documented management system The manual should be fully implemented and supported by documented evidence (internal systems auditing) The manual should be fully implemented and supported by documented evidence (internal systems auditing) Procedures, and where applicable, referring to specification and methods Procedures, and where applicable, referring to specification and methods

23. 22 THE STANDARD REQUIREMENTS 2.4 Organisational Structure, Responsibility and Management Authority 2.4 Organisational Structure, Responsibility and Management Authority Authority and communication at appropriate levels Authority and communication at appropriate levels Responsibility of the management Responsibility of the management Including clear responsibility of safety, legal, environmental and quality matters Including clear responsibility of safety, legal, environmental and quality matters Technical responsibility of product compliance to specification Technical responsibility of product compliance to specification Details of deputy personnel Details of deputy personnel

24. 23 THE STANDARD REQUIREMENTS 2.5 Management Commitment 2.5 Management Commitment Top management commitment to the QMS Top management commitment to the QMS Importance of meeting customer, statutory and regulatory requirements Importance of meeting customer, statutory and regulatory requirements establishing the quality policy establishing the quality policy Ensuring quality and business objectives are established Ensuring quality and business objectives are established Conducting management reviews Conducting management reviews Ensuring the availability of resources Ensuring the availability of resources

25. 24 THE STANDARD REQUIREMENTS 2.6 Customer Focus 2.6 Customer Focus Top management shall ensure that the customer requirements (and expectations) are determined and are met with the aim of enhancing customer satisfaction Top management shall ensure that the customer requirements (and expectations) are determined and are met with the aim of enhancing customer satisfaction Customers may include: Customers may include: The immediate retailer The immediate retailer The transporter The transporter The wider community, and consumer The wider community, and consumer

26. 25 THE STANDARD REQUIREMENTS 2.7 Management Review 2.7 Management Review Top management shall ensure that the QMS is reviewed at regular intervals, consistent with the management objectives. Top management shall ensure that the QMS is reviewed at regular intervals, consistent with the management objectives. Agenda (may include): Agenda (may include): Internal audit Internal audit Customer complaints Customer complaints Production issues Production issues Supplier evaluation of performance Supplier evaluation of performance

27. 26 THE STANDARD REQUIREMENTS 2.8 Resource Management 2.8 Resource Management The company shall determine and provide the resources needed; The company shall determine and provide the resources needed; To implement and maintain the QMS and continually improve its effectiveness, and; To implement and maintain the QMS and continually improve its effectiveness, and; to enhance customer satisfaction by meeting customer requirements to enhance customer satisfaction by meeting customer requirements To provide financial resources required for HACCP study and implementation To provide financial resources required for HACCP study and implementation

28. 27 THE STANDARD REQUIREMENTS 2.9 Internal Auditing 2.9 Internal Auditing Programme of audits in consideration of risk Programme of audits in consideration of risk Senior management approval Senior management approval Technical personnel Technical personnel Documented results of audit Documented results of audit Review of audit results Review of audit results Corrective and preventive actions Corrective and preventive actions

29. 28 THE STANDARD REQUIREMENTS 2.10 Purchasing 2.10 Purchasing Purchasing information shall describe the product to be purchased, including requirements; Purchasing information shall describe the product to be purchased, including requirements; For approval of product, procedures, processing and equipment For approval of product, procedures, processing and equipment For qualification of personnel, and For qualification of personnel, and Quality management system Quality management system

30. 29 THE STANDARD REQUIREMENTS 2.10.1 Supplier Performance Monitoring 2.10.1 Supplier Performance Monitoring The evaluation and selection of suppliers; The evaluation and selection of suppliers; Formal evaluation and selection Formal evaluation and selection Approved supplier list (product impact) Approved supplier list (product impact) Product receipt inspection Product receipt inspection Performance monitoring Performance monitoring

31. 30 THE STANDARD REQUIREMENTS 2.10.1 Supplier Performance Monitoring 2.10.1 Supplier Performance Monitoring Supplier conformance with HACCP Supplier conformance with HACCP Traceability of product supplied Traceability of product supplied Verification of supplier claims / approvals Verification of supplier claims / approvals Method and frequency of assessment in consideration of risk Method and frequency of assessment in consideration of risk Supplier audits (programme) Supplier audits (programme)

32. 31 THE STANDARD REQUIREMENTS 2.11 General Documentation Requirements 2.11 General Documentation Requirements 2.11.1 Document Control 2.11.1 Document Control 2.11.2 Specifications 2.11.2 Specifications 2.11.3 Procedures 2.11.3 Procedures 2.11.4 Record Keeping 2.11.4 Record Keeping

33. 32 THE STANDARD REQUIREMENTS 2.11.1 Document Control 2.11.1 Document Control Policy statement Policy statement Quality manual Quality manual Technical procedures and methods Technical procedures and methods Administration procedures Administration procedures Supporting records and archives Supporting records and archives Reference standards appropriate to the scope Reference standards appropriate to the scope

34. 33 THE STANDARD REQUIREMENTS 2.11.2 Specifications 2.11.2 Specifications Product specification Product specification Product name Product name Customer supplied specifications Customer supplied specifications Unique reference / issue number Unique reference / issue number Authorisation Authorisation Availability at point of use Availability at point of use

35. 34 THE STANDARD REQUIREMENTS 2.11.2 Specifications 2.11.2 Specifications The company shall ensure that appropriate specifications exist for: The company shall ensure that appropriate specifications exist for: Raw materials (including packaging) Raw materials (including packaging) Completed products (including packaging) Completed products (including packaging) In-process / part completed (where applicable) In-process / part completed (where applicable)

36. 35 THE STANDARD REQUIREMENTS 2.11.3 Procedures 2.11.3 Procedures Production and administration control Production and administration control Procedure / process name Procedure / process name Customer supplied procedures (and methods) Customer supplied procedures (and methods) Unique reference / issue number Unique reference / issue number Authorisation Authorisation Availability at point of use Availability at point of use

37. 36 THE STANDARD REQUIREMENTS 2.11.3 Procedures 2.11.3 Procedures Production and administration control Production and administration control Process and performance driven Process and performance driven Clear, unambiguous and legible Clear, unambiguous and legible Issued to appropriate personnel Issued to appropriate personnel Readily accessible at all times Readily accessible at all times

38. 37 THE STANDARD REQUIREMENTS 2.11.4 Record Keeping 2.11.4 Record Keeping Information and data generated from the QMS Information and data generated from the QMS Name of record(s) Name of record(s) Location of record(s) and traceability Location of record(s) and traceability Unique reference / issue number Unique reference / issue number Retention period (legal and/or contract obligation) Retention period (legal and/or contract obligation) Disposal of archive records Disposal of archive records

39. 38 THE STANDARD REQUIREMENTS 2.11.4 Record Keeping 2.11.4 Record Keeping (continued summary) (continued summary) In line with procedures In line with procedures Records must be legible and genuine Records must be legible and genuine Safe storage, traceable and retrievable Safe storage, traceable and retrievable Contain appropriate information safety, testing, legality and product quality Contain appropriate information safety, testing, legality and product quality Computer back-up (as applicable) Computer back-up (as applicable)

40. 39 THE STANDARD REQUIREMENTS 2.11 General Documentation Requirements 2.11 General Documentation Requirements (continued summary) Reference standards appropriate to the scope, may include; Reference standards appropriate to the scope, may include; Food Safety Food Safety Compositional standards Compositional standards Metrology Metrology Additives Additives Lot identification and traceability Lot identification and traceability Labelling and packaging information Labelling and packaging information

41. 40 THE STANDARD REQUIREMENTS 2.11 Documentation Control (continued summary) 2.11 Documentation Control (continued summary) Approved for adequacy prior to issue Approved for adequacy prior to issue Documents shall be authorised Documents shall be authorised Identification and issue status controlled Identification and issue status controlled Ensure access to documentation at all appropriate levels Ensure access to documentation at all appropriate levels Control of customer / supplier documents Control of customer / supplier documents Obsolete documentation removed from use Obsolete documentation removed from use Completed documents and records controlled Completed documents and records controlled

42. 41 THE STANDARD REQUIREMENTS 2.12 Corrective Action 2.12 Corrective Action Investigation of cause Investigation of cause Assessment of risk Assessment of risk Corrective actions completed in a timely manner Corrective actions completed in a timely manner Implementation of corrective actions Implementation of corrective actions Review of corrective actions Review of corrective actions Verification of actions Verification of actions Impact - Refer to HACCP Impact - Refer to HACCP

43. 42 THE STANDARD REQUIREMENTS 2.13 Traceability 2.13 Traceability Raw materials Raw materials Work in progress Work in progress Finished goods Finished goods Product identifiable at all stages of production Product identifiable at all stages of production

44. 43 THE STANDARD REQUIREMENTS 2.13 Traceability (continued summary) 2.13 Traceability (continued summary) Raw materials supply Raw materials supply Component supply Component supply Packaging supply Packaging supply Product re-call at all stages of production Product re-call at all stages of production Appropriate reference documentation Appropriate reference documentation Reworking operations control Reworking operations control

45. 44 THE STANDARD REQUIREMENTS 2.14 Management Of Incidents and 2.14 Management Of Incidents and Product Recall Product Recall Product re-call at all stages of production Product re-call at all stages of production Appropriate reference documentation Appropriate reference documentation Testing of the system(s) Testing of the system(s)

46. 45 THE STANDARD REQUIREMENTS 2.14 Management Of Incidents and 2.14 Management Of Incidents and Product Recall Product Recall Documented incident reporting procedure Documented incident reporting procedure Customer notification Customer notification Documented recall procedure Documented recall procedure Product re-call at all stages of production Product re-call at all stages of production Control of non conforming products Control of non conforming products Corrective and preventive actions Corrective and preventive actions Verification of recall systems Verification of recall systems

47. 46 THE STANDARD REQUIREMENTS 2.15 Complaint Handling 2.15 Complaint Handling Documented system for complaints Documented system for complaints Effective management review Effective management review Implementation of corrective and preventive actions Implementation of corrective and preventive actions Complete records of action taken Complete records of action taken Approval of actions Approval of actions

48. 47 THE STANDARD REQUIREMENTS 3. FACTORY ENVIRONMENT STANDARDS 3. FACTORY ENVIRONMENT STANDARDS 3.1 Location 3.1 Location Location away from “offensive” trades Location away from “offensive” trades Maintenance of buildings and infrastructures Maintenance of buildings and infrastructures Internal fabric to prevent contamination Internal fabric to prevent contamination Boundaries clearly defined Boundaries clearly defined Security of site location Security of site location Authorised movement of personnel Authorised movement of personnel

49. 48 THE STANDARD REQUIREMENTS 3.2 Perimeter & Grounds 3.2 Perimeter & Grounds Proper drainage Proper drainage Waste water Waste water Contaminated water / effluent Contaminated water / effluent Storage protected from contamination Storage protected from contamination Security of the site boundary Security of the site boundary Regular monitoring (audited) Regular monitoring (audited)

50. 49 THE STANDARD REQUIREMENTS 3.3 Layout / Product Flow 3.3 Layout / Product Flow Process flow to prevent contamination Process flow to prevent contamination Operative working space Operative working space Cross contamination (biological / chemical) Cross contamination (biological / chemical) Laboratory facilities (where provided) Laboratory facilities (where provided) Environmental controls Environmental controls Washing of equipment Washing of equipment

51. 50 THE STANDARD REQUIREMENTS 3.4 Fabrication 3.4 Fabrication 3.4.1Walls 3.4.1Walls Should be appropriate design Should be appropriate design Finished surfaces Finished surfaces Removal of dirt, mould, bacteria Removal of dirt, mould, bacteria Consideration when cleaning of corners Consideration when cleaning of corners

52. 51 THE STANDARD REQUIREMENTS 3.4 Fabrication 3.4 Fabrication 3.4.2 Floors 3.4.2 Floors Water / drainage flow away from “high risk” Water / drainage flow away from “high risk” Clean and well maintained Clean and well maintained Should be appropriate design Should be appropriate design Finished surfaces Finished surfaces Removal of dirt, mould, bacteria Removal of dirt, mould, bacteria Consideration when cleaning of corners Consideration when cleaning of corners

53. 52 THE STANDARD REQUIREMENTS 3.4 Fabrication 3.4 Fabrication 3.4.3 Ceilings / Overheads 3.4.3 Ceilings / Overheads Clean and well maintained Clean and well maintained Should be appropriate design Should be appropriate design Finished surfaces Finished surfaces Removal of dirt, mould, bacteria Removal of dirt, mould, bacteria Consideration when cleaning of corners Consideration when cleaning of corners Falling items / dirt Falling items / dirt

54. 53 THE STANDARD REQUIREMENTS 3.4 Fabrication 3.4 Fabrication 3.4.4 Windows 3.4.4 Windows Clean and well maintained Clean and well maintained Should be appropriate design Should be appropriate design Prevention of ingress of pests Prevention of ingress of pests Glass should be protected from breakage Glass should be protected from breakage Use of glass should be avoided Use of glass should be avoided

55. 54 THE STANDARD REQUIREMENTS 3.4 Fabrication 3.4 Fabrication 3.4.5 Doors 3.4.5 Doors Clean and well maintained Clean and well maintained Should be appropriate design Should be appropriate design Prevention of ingress of pests Prevention of ingress of pests Use of glass should be avoided Use of glass should be avoided Use of curtains Use of curtains Secure Secure

56. 55 THE STANDARD REQUIREMENTS 3.4 Fabrication 3.4 Fabrication 3.4.6 Lighting 3.4.6 Lighting Should be adequate to carry out the function Should be adequate to carry out the function Should be appropriate design Should be appropriate design Glass (bulb, strip lights) should be protected Glass (bulb, strip lights) should be protected EFK tubes should be protected EFK tubes should be protected Procedures for replacement of lighting Procedures for replacement of lighting Glass management Glass management

57. 56 THE STANDARD REQUIREMENTS 3.4 Fabrication 3.4 Fabrication 3.4.7 Air Conditioning / Ventilation 3.4.7 Air Conditioning / Ventilation Should be appropriate design Should be appropriate design Adequate ventilation Adequate ventilation Dust and fume extraction Dust and fume extraction Use of filters Use of filters Air movement monitoring Air movement monitoring

58. 57 THE STANDARD REQUIREMENTS 3.4 Fabrication 3.4 Fabrication 3.4.8 Services 3.4.8 Services Use of water, ice, and steam supply Use of water, ice, and steam supply Cleaning according to source Cleaning according to source Monitored to prevent risk of contamination Monitored to prevent risk of contamination

59. 58 THE STANDARD REQUIREMENTS 3.5 Equipment 3.5 Equipment Positioned to give access Positioned to give access Ease of cleaning Ease of cleaning Properly specified and commissioned Properly specified and commissioned Planned maintenance programmes Planned maintenance programmes Working use and set-up instructions Working use and set-up instructions Operate to legal and safety requirements Operate to legal and safety requirements

60. 59 THE STANDARD REQUIREMENTS 3.6 Maintenance 3.6 Maintenance Planned maintenance programme Planned maintenance programme Technically competent personnel Technically competent personnel Outside Contractors Outside Contractors Manufacturers instruction (where applicable) Manufacturers instruction (where applicable) Breakdown procedures Breakdown procedures

61. 60 THE STANDARD REQUIREMENTS 3.7 Staff Facilities 3.7 Staff Facilities Changing facilities Changing facilities Work-wear appropriate to the task for staff and visitors Work-wear appropriate to the task for staff and visitors Suitable equipment Suitable equipment Hand-washing / shower facilities Hand-washing / shower facilities Toilet, smoking and catering facilities Toilet, smoking and catering facilities Personal lockers and food controls Personal lockers and food controls

62. 61 THE STANDARD REQUIREMENTS 3.8 Physical & Chemical Contamination Risk 3.8 Physical & Chemical Contamination Risk Appropriate and secure storage areas Appropriate and secure storage areas Handling procedures and personnel training Handling procedures and personnel training Elimination (where possible) of wood, glass, clear plastics in the raw material process areas Elimination (where possible) of wood, glass, clear plastics in the raw material process areas Glass and hard plastic register Glass and hard plastic register

63. 62 THE STANDARD REQUIREMENTS 3.9 Housekeeping & Hygiene 3.9 Housekeeping & Hygiene Cleaning schedules Cleaning schedules Approved cleaning instruction / methods Approved cleaning instruction / methods Use of approved cleaning detergents Use of approved cleaning detergents Cleaning practices to minimise the risk of cross contamination Cleaning practices to minimise the risk of cross contamination Monitoring of effectiveness Monitoring of effectiveness

64. 63 THE STANDARD REQUIREMENTS 3.10 Waste / Waste Disposal 3.10 Waste / Waste Disposal Minimise accumulation of waste in production Minimise accumulation of waste in production Disposal must meet legal requirements Disposal must meet legal requirements Use of licensed waste contractors Use of licensed waste contractors Use of appropriate containers (closed / covered) Use of appropriate containers (closed / covered) Aware of waste packaging regulations (obligation towards recovery / recycling initiatives) Aware of waste packaging regulations (obligation towards recovery / recycling initiatives)

65. 64 THE STANDARD REQUIREMENTS 3.11 Pest Control 3.11 Pest Control Use of approved contractors for pest control Use of approved contractors for pest control Records and location of pest control baits Records and location of pest control baits Correctly sited E.F.K’s Correctly sited E.F.K’s Use of screens on drains Use of screens on drains Minimise waste materials on site Minimise waste materials on site Raw materials inspected for pest infestation Raw materials inspected for pest infestation Baits identified on plan Baits identified on plan

66. 65 THE STANDARD REQUIREMENTS 3.12 Transport 3.12 Transport All vehicles must be fit for purpose All vehicles must be fit for purpose Good repair and hygienic Good repair and hygienic Part of a cleaning programme Part of a cleaning programme Refrigeration controls must be to specification Refrigeration controls must be to specification In transit breakdown procedures (product controls: safety, legality and quality) In transit breakdown procedures (product controls: safety, legality and quality) Maintenance programme Maintenance programme

67. 66 THE STANDARD REQUIREMENTS 4. PRODUCT CONTROL 4. PRODUCT CONTROL 4.1 Product Design / Development 4.1 Product Design / Development New products shall under-go production trials New products shall under-go production trials Processes reviewed to ensure legally safe Processes reviewed to ensure legally safe Product testing and verification of methods Product testing and verification of methods Shelf life cycles to be confirmed / verified Shelf life cycles to be confirmed / verified Use of storage conditions detailed Use of storage conditions detailed Plot new processes (HACCP) Plot new processes (HACCP)

68. 67 THE STANDARD REQUIREMENTS 4.2 Product Packaging 4.2 Product Packaging Minimise risk of contamination from packaging Minimise risk of contamination from packaging Confirm packaging conforms to specification Confirm packaging conforms to specification Food safety legislation Food safety legislation Use of metal staples / other items Use of metal staples / other items Packaging stored separate from raw materials Packaging stored separate from raw materials

69. 68 THE STANDARD REQUIREMENTS 4.3 Product Analysis 4.3 Product Analysis Confirm product conforms to specification Confirm product conforms to specification Test results reliable Test results reliable Use of accredited test laboratory Use of accredited test laboratory Technically qualified personnel Technically qualified personnel Records of results and verification Records of results and verification

70. 69 THE STANDARD REQUIREMENTS 4.4 Segregation 4.4 Segregation Prevention of cross-contamination Prevention of cross-contamination In-process controls: In-process controls: raw meat raw meat cooked meat cooked meat packaging packaging waste materials waste materials

71. 70 THE STANDARD REQUIREMENTS 4.5 Stock Rotation 4.5 Stock Rotation Identification of product location Identification of product location Unique stock / item number Unique stock / item number Details of shelf life Details of shelf life Product labelling (supplier traceable) Product labelling (supplier traceable) Internal audit programme Internal audit programme

72. 71 THE STANDARD REQUIREMENTS 4.6 Metal Detection / Foreign Body Detection 4.6 Metal Detection / Foreign Body Detection Form a part of the HACCP documentation Form a part of the HACCP documentation Appropriate to the nature of the product Appropriate to the nature of the product Minimise the risk Minimise the risk Procedures for equipment use Procedures for equipment use Maintenance of equipment Maintenance of equipment Isolation and quarantine procedures Isolation and quarantine procedures Form a part of the internal audit programme Form a part of the internal audit programme

73. 72 THE STANDARD REQUIREMENTS 4.7 Product Release 4.7 Product Release Final product inspections / tests Final product inspections / tests Records of all inspections Records of all inspections Authorised personnel only (procedures) Authorised personnel only (procedures) Use of despatch documentation Use of despatch documentation

74. 73 THE STANDARD REQUIREMENTS 4.8 Control of Non-Conforming Product 4.8 Control of Non-Conforming Product The company shall deal with non-conformity using one or more of the following methods; The company shall deal with non-conformity using one or more of the following methods; Reject, remove and destroy product Reject, remove and destroy product Authorising product use by concession Authorising product use by concession Taking action to preclude product original use Taking action to preclude product original use Product correction, verified to specification Product correction, verified to specification

75. 74 THE STANDARD REQUIREMENTS 4.8 Control of Non-Conforming Product 4.8 Control of Non-Conforming Product (continued summary) Identification of product Identification of product Segregation of product Segregation of product Total rejection controls Total rejection controls Re-working and concessions Re-working and concessions Product disposal (confirmation) Product disposal (confirmation) Records for all actions Records for all actions

76. 75 THE STANDARD REQUIREMENTS 4.8 Control of Non-Conforming Product 4.8 Control of Non-Conforming Product (continued summary) Final product inspections / tests Final product inspections / tests Records of all inspections Records of all inspections Authorised personnel only (procedures) Authorised personnel only (procedures) Use of despatch documentation Use of despatch documentation

77. 76 THE STANDARD REQUIREMENTS 5. PROCESS CONTROL 5. PROCESS CONTROL 5.1 Temperature / Time Control 5.1 Temperature / Time Control Where applicable: Where applicable: Control of raw materials Control of raw materials Control of work-in-progress Control of work-in-progress Environmental controls Environmental controls Use of alarms in case of temperature failure Use of alarms in case of temperature failure Procedures for all areas Procedures for all areas

78. 77 THE STANDARD REQUIREMENTS 5.2 Quantity Control 5.2 Quantity Control EU (UK) legal requirements EU (UK) legal requirements Quantity (average / minimum) Quantity (average / minimum) Measurement / weight (calibration) Measurement / weight (calibration) Importers shall control packaging in line with EU regulations Importers shall control packaging in line with EU regulations Inspection and testing records Inspection and testing records

79. 78 THE STANDARD REQUIREMENTS 5.3 Equipment & Process Validation 5.3 Equipment & Process Validation Validation of: Validation of: Process methods (HACCP) Process methods (HACCP) Product formulation (Specification) Product formulation (Specification) Use of equipment (calibration and maintenance) Use of equipment (calibration and maintenance) Regular review (internal auditing) Regular review (internal auditing) Control of records Control of records

80. 79 THE STANDARD REQUIREMENTS 5.4 Calibration and Control of Measuring and Monitoring Devices 5.4 Calibration and Control of Measuring and Monitoring Devices Traceable calibration of all test and measurement equipment, including; Traceable calibration of all test and measurement equipment, including; Scales and weigh bridges Scales and weigh bridges Temperature Temperature Control of equipment calibration / test records Control of equipment calibration / test records

81. 80 THE STANDARD REQUIREMENTS 5.5 Specific Handling Requirements 5.5 Specific Handling Requirements Prevent cross-contamination (all areas) Prevent cross-contamination (all areas) Example: Example: Meat / vegetarian products Meat / vegetarian products Peanuts – anaphylactic shock Peanuts – anaphylactic shock Use of handling methods / procedures Use of handling methods / procedures Use of customer specified procedures, as required under contract Use of customer specified procedures, as required under contract

82. 81 THE STANDARD REQUIREMENTS 6. PERSONNEL 6. PERSONNEL 6.1 Personal Hygiene controls 6.1 Personal Hygiene controls Raw material handling Raw material handling Processing Processing Packing Packing Storage areas Storage areas

83. 82 THE STANDARD REQUIREMENTS 6.1 Personal Hygiene controls 6.1 Personal Hygiene controls Finger nails Finger nails Jewellery Jewellery Exposed skin / cuts Exposed skin / cuts Smoking / eating Smoking / eating Hand cleaning Hand cleaning Perfume / after-shave Perfume / after-shave

84. 83 THE STANDARD REQUIREMENTS 6.2 Medical Screening 6.2 Medical Screening Induction training / contract Induction training / contract Reporting procedures for infections, etc. Reporting procedures for infections, etc. Visitors / contractors, where appropriate shall be medically screened prior to visiting production process areas Visitors / contractors, where appropriate shall be medically screened prior to visiting production process areas

85. 84 THE STANDARD REQUIREMENTS 6.3 Protective Clothing 6.3 Protective Clothing Hair covered to prevent contamination Hair covered to prevent contamination Appropriate footwear used Appropriate footwear used Appropriate clothing (spares) Appropriate clothing (spares) Approved laundry services (contractors) Approved laundry services (contractors) Available for visitors Available for visitors

86. 85 THE STANDARD REQUIREMENTS 6.4 Training Induction training supervision Induction training supervision Personnel training at all levels to include contractors and temporary staff Personnel training at all levels to include contractors and temporary staff Review of training procedures Review of training procedures Use of equipment Use of equipment Health and safety Health and safety Personnel (personal) records Personnel (personal) records Training records Training records

87. 86 PROTOCOL

88. 87 PROTOCOL Certification Bodies Certification Bodies Only Accredited Certification bodies to EN45011* with the appropriate scope, shall carry out evaluations against the BRC Standard, and issue certificates, or; Only Accredited Certification bodies to EN45011* with the appropriate scope, shall carry out evaluations against the BRC Standard, and issue certificates, or; Until 31st May 2003, to include those Certification Bodies actively seeking accreditation to EN45011 Until 31st May 2003, to include those Certification Bodies actively seeking accreditation to EN45011 * The BRC requirement was EN 45004 * The BRC requirement was EN 45004

89. 88 PROTOCOL Before the initial evaluation Before the initial evaluation The Supplier is required to review the BRC Standard The Supplier is required to review the BRC Standard Make any necessary amendments or improvements to its operation and systems Make any necessary amendments or improvements to its operation and systems Provide background information on the site concerned, by completion of a pre-evaluation questionnaire or pro- forma information sheet. Provide background information on the site concerned, by completion of a pre-evaluation questionnaire or pro- forma information sheet.

90. 89 PROTOCOL The scope of the evaluation shall be defined between the Supplier and the Certification Body The scope of the evaluation shall be defined between the Supplier and the Certification Body The scope shall be identified in the evaluation report and any certificate of inspection. The scope shall be identified in the evaluation report and any certificate of inspection. The Supplier may contract the Certification Body to evaluate matters beyond the scope of the BRC Standard, but no relevant elements of the BRC Standard shall be omitted. The Supplier may contract the Certification Body to evaluate matters beyond the scope of the BRC Standard, but no relevant elements of the BRC Standard shall be omitted.

91. 90 PROTOCOL Any additions to evaluation scope may or may not fall within the scope of the Certification Bodies accreditation Any additions to evaluation scope may or may not fall within the scope of the Certification Bodies accreditation A supplier may be advised to check with either the Certification Body or UKAS before contracting such additional work A supplier may be advised to check with either the Certification Body or UKAS before contracting such additional work

92. 91 PROTOCOL Evaluation Procedures Evaluation Procedures Duration of evaluations will be dependant upon a number of factors but due regard must be given to; Duration of evaluations will be dependant upon a number of factors but due regard must be given to; size of the site size of the site the types of processes to produce and store product the types of processes to produce and store product number of product lines number of product lines

93. 92 PROTOCOL Evaluation Procedures (continued) Evaluation Procedures (continued) the number of employees related to food the number of employees related to food (food safety) size of random sampling size of random sampling the number of non conformance’s as recorded in previous evaluation the number of non conformance’s as recorded in previous evaluation

94. 93 PROTOCOL At all evaluations there are four elements, which shall be carried out; At all evaluations there are four elements, which shall be carried out; opening meeting opening meeting review of quality systems and procedures review of quality systems and procedures site inspection site inspection closing meeting closing meeting

95. 94 PROTOCOL Major Major There is substantial failure to meet the requirements of a statement of intent and any mandatory clause of the Standard. There is substantial failure to meet the requirements of a statement of intent and any mandatory clause of the Standard. Depending upon the level of certification sought (Foundation or Higher), the mandatory clauses will differ. Depending upon the level of certification sought (Foundation or Higher), the mandatory clauses will differ. The mandatory clauses for Foundation Level are all those listed in the Foundation Level column. The mandatory clauses for Foundation Level are all those listed in the Foundation Level column. The mandatory clauses for Higher Level are as for Foundation Level, and in addition, all the clauses in the Higher Level column. The mandatory clauses for Higher Level are as for Foundation Level, and in addition, all the clauses in the Higher Level column.

96. 95 PROTOCOL Minor Minor This is where absolute compliance to the statement of intent and a mandatory clause has not been demonstrated, but on the basis of objective evidence the conformity of the product’s safety and legality is not in doubt This is where absolute compliance to the statement of intent and a mandatory clause has not been demonstrated, but on the basis of objective evidence the conformity of the product’s safety and legality is not in doubt

97. 96 PROTOCOL Recommendation Recommendation There is a failure to meet a recommendation of good practice. There is a failure to meet a recommendation of good practice.

98. 97 PROTOCOL The report contains the following sections: The report contains the following sections: evaluation details evaluation details evaluation summary- overview of performance evaluation summary- overview of performance details of non-conformance and corrective action plan details of non-conformance and corrective action plan detailed evaluation report detailed evaluation report

99. 98 THE STANDARD REQUIREMENTS QUESTIONS