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    BRC Vs FSSC 22000: HACCP System

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    Shuvo036
    BRC focuses on 9 key requirements for food safety certification including senior management commitment, implementing HACCP plans, proper documentation of food safety and quality management systems, site standards, product and process controls, personnel training and hygiene, and ensuring safety of high risk products. Obtaining BRC certification involves an on-site third party audit to assess compliance with all requirements and determine the required re-certification schedule. Proper documentation and record keeping are essential to demonstrate consistent implementation of food safety practices and prepare for the audit. Mobile auditing apps can help streamline documentation and inspection processes.

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    BRC Vs FSSC 22000: HACCP System

    Uploaded by

    Shuvo036
    445 views2 pages
    BRC focuses on 9 key requirements for food safety certification including senior management commitment, implementing HACCP plans, proper documentation of food safety and quality management systems, site standards, product and process controls, personnel training and hygiene, and ensuring safety of high risk products. Obtaining BRC certification involves an on-site third party audit to assess compliance with all requirements and determine the required re-certification schedule. Proper documentation and record keeping are essential to demonstrate consistent implementation of food safety practices and prepare for the audit. Mobile auditing apps can help streamline documentation and inspection processes.

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    BRC

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    BRC focuses on 9 key requirements for food safety certification including senior management commitment, implementing HACCP plans, proper documentation of food safety and quality management systems, site standards, product and process controls, personnel training and hygiene, and ensuring safety of high risk products. Obtaining BRC certification involves an on-site third party audit to assess compliance with all requirements and determine the required re-certification schedule. Proper documentation and record keeping are essential to demonstrate consistent implementation of food safety practices and prepare for the audit. Mobile auditing apps can help streamline documentation and inspection processes.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    445 views2 pages

    BRC Vs FSSC 22000: HACCP System

    Uploaded by

    Shuvo036
    BRC focuses on 9 key requirements for food safety certification including senior management commitment, implementing HACCP plans, proper documentation of food safety and quality management systems, site standards, product and process controls, personnel training and hygiene, and ensuring safety of high risk products. Obtaining BRC certification involves an on-site third party audit to assess compliance with all requirements and determine the required re-certification schedule. Proper documentation and record keeping are essential to demonstrate consistent implementation of food safety practices and prepare for the audit. Mobile auditing apps can help streamline documentation and inspection processes.

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    BRC vs FSSC 22000

    Both schemes require a regularly evaluated and continuously improved upon: 1) food safety management
    system; 2) good manufacturing, distribution and agricultural practices; and 3) HACCP system.
    BRC is more prescriptive on procedures and guidelines to follow for food safety while FSSC 22000
    emphasises a framework approach helping a business implement their own system. FSSC 22000
    expands upon ISO 22000, so for organizations already down this path, it may make sense to continue
    with FSSC 22000 certification.

    What does BRC focus on?


    The latest food safety version of BRC, issue 8, highlights the following requirements:

    1. Senior management commitment – leaders of companies should help ensure the implementation and
    continuous improvement of food safety processes
    2. HACCP (food safety plan) – implementing HACCP can help identify and manage risks in food
    production
    3. Food safety and quality management system – proper documentation of processes in place help
    manage the safety of food production and keep staff properly informed
    4. Site standards – setting and maintaining the ideal site for food production
    5. Product control – setting controls in place such as allergen management and product testing
    6. Process control – this is ensuring that the documented HACCP plan is consistently followed to
    maintain product quality
    7. Personnel – ensure that employees are trained, wearing PPE, and follow proper hygiene
    8. High Risk, High Care, and Ambient High Care Production Risk Zones – ensure that products
    susceptible to pathogen contamination have control measures to improve safety
    9. Traded Products – ensure sites that purchase and sell food products properly process and pack
    them to avoid contamination
    The BRC certification process involves a third party audit on-site where all parts of the requirements are
    assessed. Depending on the assessed grade a re-certification audit will be required every 6 or 12 months.

    Preparing for a BRC Audit


    Proper documentation and records that prove consistent implementation of food safety management are
    a must to show that a business is indeed meeting requirements to get certified for the BRC Global
    Standard for Food Safety. Collecting documents, manually organizing files, and preparing for a BRC
    inspection can be daunting.

    iAuditor, the world’s most powerful mobile auditing app, can help streamline your data capture and
    recordkeeping requirements. iAuditor’s mobile app lets you conduct paperless food safety inspections
    onsite. Look into photo evidence and key findings gathered during inspections and view trends anytime
    via the web platform.
    To save you time, we have created these digital templates you can download and customize for free to
    assist with your BRC food certification requirements.

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