1. BRC Global Standard for Food Safety March 2010 John Kukoly – BRC Americas John.kukoly@brc.org.uk

2. Heritage of the BRC Standards Before 1996 – Retailer technologists inspect their own suppliers 1998 – Retailers join to create a common standard for food – BRC 2000 – The BRC becomes the first standard approved by the GFSI 2008 – Issue 5 of the BRC Global Standard for Food Safety published

3. 200 retailer companies 200 manufacturer companies 150 countries What is The Consumer Goods Forum ? Paris, HQ Tokyo Singapore Shanghai Washington Mission: provide a platform for knowledge, leadership and development of common positions and tools for key issues affecting the industry

4. The Consumer Goods Forum Board of Directors

5. The Consumer Goods Forum GFSI Global Food Safety Initiative Food safety for producers GSCP Global Social Compliance Program Social accountability for producers GUSI Global Upstream Supply Initiative IT integration (GS1)

6. The Rationale For The Development of Private Sector Schemes to assure product safety to provide brand protection to meet legislative requirements to promote business improvement and efficiency to promote consumer confidence

7. Focus of GFSI Who: Food producers On farm, aquaculture Processors (post harvest impact on food) What: Food Safety GMP’s (GAP’s) HACCP Food Safety Management Systems How: Scheme requirements Rules of engagement and operation

8. Not Included in GFSI xQuality systems xSocial accountability xEnvironmental systems xPackaging manufacturing xAnimal welfare xSustainability Material may be added to schemes outside of GFSI oversight, and may or may not be included in the accreditation.

9. GFSI Status Currently approved BRC Dutch HACCP FSSC 22000 GlobalGap Global Red Meat Standard IFS SQF 1000, 2000 (level 2, and level 3) www.mygfsi.com

10. BRC Status In excess of 13,000 sites actively certified around the world. Surpassed 500 sites in North America in 2009. Average time to implement BRC and become certified for the first time – 8 months. Average length of time BRC audit takes on site in North America – 2.5 days. www.brcdirectory.com

11. The BRC Global Standard Best practice standard for food safety and quality in one standard. Managed by the BRC but driven by the stakeholders- retailers, manufacturers and packers. Market leading standard for food manufacturers with over 12,000 Certified sites world wide. GFSI recognised.

12. Audit Evolution -Inspection based evaluations -First party audits -Second party audits -Third party unaccredited audits -Third party accredited scheme based audits

13. Governing Structures Standard Owner Auditor Manufacturer

14. Accredited Certification Process Standard owner BRC Accreditation body Certification Body Manufacturer IAF Auditors

15. Certification Process

16. Understanding the Task -Establish the team -Review and understand the requirements -Preliminary assessment -Identify and understand the gaps -Define realistic timelines, with milestones -Establish senior management commitment -Go!

17. Laying the Groundwork -Document and record control system -Risk assessment platform -Formalize training management -Initiate and define Senior Management Review

18. Risk Assessment -Define the situation -Define the risk (chemical, biological, physical, allergen) -Categorize the risk (severity, likelihood, historical data; getting input from multiple viewpoints, consequences) -Risk matrix -Control strategies -Outcome potentials

20. Risk Assessment

21. BRC Standard Free to view and evaluate the standard Purchasing copies of the Standard, Implementation Guide and Guidance Documents

22. www.brcglobalstandards.com

23. www.brcdirectory.com

24. John Kukoly john.kukoly@brc.org.uk www.brcglobalstandards.com www.brcdirectory.com john.kukoly@brc.org.uk www.brcglobalstandards.com www.brcdirectory.com Consumer Products Food Packaging Storage & Distribution