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3rd Party Accreditation (BRC) for Cold Storage


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#1 DonnaC

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Posted 18 November 2014 - 03:22 PM

Hey

 

So my boss has an old business partner/friend who has their own cold storage facility its not overly big and is based on a farm. He stores a range of products from beef to strawberries. He wants to obtain 3rd party accreditation (BRC) and isnt sure as to how to go about it. I think he stores them at -18°C and I am aware that as the storage facility is on farm land its near live stock. Will he need a HACCP plan etc to get his BRC? 

 

He is EU approved and approved by EHO 

 

Any advice or tips that I can give him? im not overly sure what to advise him as im pretty new to this myself 

 

thanks 

Donna 


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#2 RG3

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Posted 18 November 2014 - 03:58 PM

Hey

 

So my boss has an old business partner/friend who has their own cold storage facility its not overly big and is based on a farm. He stores a range of products from beef to strawberries. He wants to obtain 3rd party accreditation (BRC) and isnt sure as to how to go about it. I think he stores them at -18°C and I am aware that as the storage facility is on farm land its near live stock. Will he need a HACCP plan etc to get his BRC? 

 

He is EU approved and approved by EHO 

 

Any advice or tips that I can give him? im not overly sure what to advise him as im pretty new to this myself 

 

thanks 

Donna 

In short the answer is Yes. To get any 3rd party accreditation you need a HACCP plan.


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#3 RG3

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Posted 18 November 2014 - 05:08 PM

Tell them to buy the standard. Read and understand the standard. Or they can hire someone who already knows the standard.

After they have read and understood the standard, a great place to begin is with a self-assessment conducted by your own food safety team.  The self-assessment uses the actual standard, and is of great value preparing the company for the certification audit. Any areas of non-conformity can then be addressed by your team using an RCA method and remember to report the meeting minutes. Thereafter, for further information and guidance to ensure compliance with the standard, you can look for assistance from the CB company for (1) a pre-assessment audit; (2) the BRC Enrollment Program; and (3) on-site or off-site training. Or you can also use a consultant. If you use a consultant from the CB you will be using, you can not use them as your auditor. Also Remember when choosing a CB it will be good to see if there are specific CB's that customers are requesting. Sometimes the customers not only ask for the standard but they also ask for the CB.

 

You can also use a Pre-Assessment which would be a good idea also since this is their first time.
1. It is not mandatory, but is recommended to determine your readiness for your official audit.
2. Identifying gaps in the supplier’s system so the corrective action can occur before engaging the full certification audit.
3. Use internal resources, your consultant or auditor.
 

 

 


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#4 Tony-C

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Posted 21 November 2014 - 06:00 AM

Hey

 

So my boss has an old business partner/friend who has their own cold storage facility its not overly big and is based on a farm. He stores a range of products from beef to strawberries. He wants to obtain 3rd party accreditation (BRC) and isnt sure as to how to go about it. I think he stores them at -18°C and I am aware that as the storage facility is on farm land its near live stock. Will he need a HACCP plan etc to get his BRC? 

 

He is EU approved and approved by EHO 

 

Any advice or tips that I can give him? im not overly sure what to advise him as im pretty new to this myself 

 

thanks 

Donna 

 

Hi Donna,

 

The BRC Global Standard for Storage and Distribution Issue 2 Self-Assessment Tool should help.

 

Attached File  SD022 Storage and Distribution Self Assessment Tool All.docx   201.49KB   41 downloads

Regarding HACCP Plans, refer to Section 2 Hazard and Risk Analysis:
'The site’s product safety plan shall be based on the principles of Hazard and Risk analysis, which shall be documented, systematic, comprehensive, fully implemented and maintained. In the food industry these principles are commonly known as HACCP.'

 

Regards,

 

Tony


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