4 replies to this topic

[alankmatthews]

How long should I allow to implement BRC Global Standards from scratch?

[MWidra]

The best answer is...it depends.  If you already have a robust HACCP plan in place, and you have been through other 3rd party audits, then it will be easier and faster than if you are starting from scratch.

 

We have a fairly uncomplicated product, we are ISO 9001, and we have been audited by AIB for several years and gotten solid scores.  I've been working on converting to BRC since December, and we are hoping to complete the final audit this December.  But it has required a lot of new documents and programs, so it has been time consuming.

 

Hope that gives you an idea.  But your experience may differ.

 

Martha

[Charles.C]

How long should I allow to implement BRC Global Standards from scratch?

 

Hi alankmatthews,

 

“Scratch” is a little vague.

 

As per previous post it depends on a variety of  factors, for example –

 

Product(s) “complexity”

Process(es) “complexity”

Current technical capabilities, notably with respect to HACCP, MS, QA, Personnel

Top Management Commitment (and Financing)

 

IMO, if the answers to above are Average, Average, Good,Good,  the minimum time is 6 months.

 

There are a few similar previous threads/OPs here, from memory the estimates ranged from 3 - 12 months.

 

PS- IMEX, if no experience with ISO 9001, the most difficult part is simply comprehending/setting up the documentation for a MS system. If there is no or limited HACCP awareness, that will likely be an equal task unless a very basic product/process.

 

PPS - Welcome to the Forum !

[gfdoucette07]

In my experiance you are looking at about a year if you have decent base programs and a dedicated staff

 

G

[Tony-C]

Hi Alan,

 

 

Implementing BRC is a big project if starting from scratch.

 

As previous posters have indicated it largely depends on where you are now. The requirements of BRC are laid out in 7 sections:

1    Senior Management Commitment
2    The Food Safety Plan – HACCP
3    Food Safety and Quality Management
4    Site Standards
5    Product Control
6    Process Control
7    Personnel

 

Some requirements like management review and internal audits need to be carried out once the system is established/implemented.

 

There are a number of aspects to consider, mainly how much resource do you have, where are you now and what is the standard of the facility?

 

You can establish where you are now by completing a 'self assessment'. Here is the Self-Assessment Tool for BRC Global Standard for Food Safety Issue 7:

 

 F037a - BRC Self Assessment Tool Issue 7.docx   192.66KB   41 downloads

 

You might also find this forum interesting:

 

http://www.ifsqn.com...ram/#entry87331

 

Regards,

 

Tony