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#1 Buddy

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Posted 01 September 2009 - 12:13 PM

Hi, my name is Ron and I have just recently joined this forum. I have 15 years experience in Production and Quality for the 3rd largest cookie and cracker baking company in the US. Since February I have taken the lead on implementing BRC issue 5 for Food Safety and thhought I may be wise to discuss my experiences with others in a similar situation. So please bear with me as I figure out how this forum works

I look forward to meeting all of you.


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#2 Simon

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Posted 01 September 2009 - 01:15 PM

Hi, my name is Ron and I have just recently joined this forum. I have 15 years experience in Production and Quality for the 3rd largest cookie and cracker baking company in the US. Since February I have taken the lead on implementing BRC issue 5 for Food Safety and thhought I may be wise to discuss my experiences with others in a similar situation. So please bear with me as I figure out how this forum works

I look forward to meeting all of you.

Hi Ron, welcome to the forum. Looking forward to your input on the various discussions; sounds like you have a lot of experience to share and likewise there are many experienced BRC users here.

Can I ask why you selected the BRC standard for your company?

Regards,
Simon
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Need food safety advice?
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We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

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#3 Buddy

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Posted 01 September 2009 - 11:11 PM

Hi Ron, welcome to the forum. Looking forward to your input on the various discussions; sounds like you have a lot of experience to share and likewise there are many experienced BRC users here.

Can I ask why you selected the BRC standard for your company?

Regards,
Simon


We chose BRC as a compromise of several customer requests to become certified to a recognized food safety standard. BRC was the one that all our customers agreed to accept.
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#4 Tony-C

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Posted 02 September 2009 - 05:29 AM

Hi Ron

Welcome to the IFSQN forums :welcome:

I am surprised more people do not decide to use BRC food Safety certification. For me it is one of the clearer standards to interpret.

Regards,

Tony


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#5 Simon

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Posted 03 September 2009 - 08:33 PM

We chose BRC as a compromise of several customer requests to become certified to a recognized food safety standard. BRC was the one that all our customers agreed to accept.

Thanks Ron. Do they call it the "British" standard in the US or do they keep that quiet? :smile:
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Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#6 Charles.C

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Posted 04 September 2009 - 12:57 AM

Dear All,

IMHO it initially, genuinely, intended to equally help/protect the buyer / seller (manufacturer). Now it is becoming a tool/lever more oriented to the buyer.

Not that this is a unique characteristic of course. :whistle:

@ Buddy/Ron, I wondered if one of it's favourable aspects compared to ISO 22000 was that it is approx. 80% intelligible to the normal reader. :smile:
(This forum seems to be attracting more US participants lately which is nice to see, a slightly more aggressive/demanding added flavour IMO :thumbup: )

Rgds / Charles.C


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Kind Regards,

 

Charles.C


#7 Buddy

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Posted 13 September 2009 - 08:57 PM

Thanks Ron. Do they call it the "British" standard in the US or do they keep that quiet? :smile:



We are all well aware that this is a British standard. It is fairly apparent to most that the standard has British influence. The use of words like 'plasters' and 'taint'; and replacing the letter 'z' with 's' are a give away. Not to mention the word 'British' is in the title of the North American version of the standard.
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#8 Buddy

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Posted 13 September 2009 - 09:01 PM

Dear All,

IMHO it initially, genuinely, intended to equally help/protect the buyer / seller (manufacturer). Now it is becoming a tool/lever more oriented to the buyer.

Not that this is a unique characteristic of course. :whistle:

@ Buddy/Ron, I wondered if one of it's favourable aspects compared to ISO 22000 was that it is approx. 80% intelligible to the normal reader. :smile:
(This forum seems to be attracting more US participants lately which is nice to see, a slightly more aggressive/demanding added flavour IMO :thumbup: )

Rgds / Charles.C


I'm not sure if that's why. It seems that ISO has not really gained many supporters in the US food industry. The industry seems to favor BRC, IFS, etc.
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#9 Simon

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Posted 14 September 2009 - 07:08 AM

We are all well aware that this is a British standard. It is fairly apparent to most that the standard has British influence. The use of words like 'plasters' and 'taint'; and replacing the letter 'z' with 's' are a give away. Not to mention the word 'British' is in the title of the North American version of the standard.

I hate that corruption of the American language. :smile:

Cheers Ron.
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Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!





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