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SQF & BRC Certification in one building

SQF BRC GFSI

Best Answer Simon, 22 December 2015 - 07:15 PM

Brian, you need one management system covering the whole business.  One set of documents...this is totally separate from certification.  They just come and look to see if you comply with the requirements for the type and scope of the audit you are going for.

 

Having BRC audit and certify one part of the business operation and SQF the other would be a waste of time, effort and money.  It can be done, but you would end up with two certificates one for warehousing and one for production and packing.  Neither certificate would cover the full scope of the business activities.  Unless there are some ridiculous customer demands going on it doesn't make any sense at all.

 

Regards,

Simon

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#1 brianweber

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Posted 22 December 2015 - 03:37 PM

Good morning everyone. Some friends of mine are working on getting GFSI certified. They have 1 building. Part of it is a warehouse, part is a coffee roaster and part of it is packaging of the coffee. We had discussed their certification a few weeks ago and had decided on SQF. I get a text this morning asking if they can do the warehouse as BRC and everything else as SQF.

My opinion on this is that they should stick with one. SQF. Otherwise they are tying themselves up with a lot of paperwork keeping 2 separate programs. 2 audits, 2 HACCP plans etc... Any thoughts on this would be greatly appreciated. And a simple way of explaining this to them would help also!

 

Thank you all!

Brian


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#2 esquef

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Posted 22 December 2015 - 04:25 PM

Hi Brian,
Just curious; did they give any reasons as to why they don't want SQF certification of their warehouse? I would have doubts that either SQF or BRC would allow a one building food processor to be only partially certified. I'd think that this situation could present both SQF and BRC with potential conflicts of interest.
Regards,
esquef


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#3 brianweber

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Posted 22 December 2015 - 04:45 PM

Hi esquef,

 

 i am meeting with them this afternoon to find out what the heck they are thinking. The only thing that I can think of is that the roasting part is co-owned by another person. But it is all under one roof. Just doesn't make sense to me to have 2 different certifications. Correct me if i am wrong, wouldn't you need 2 sets of documents also then?

 I will know more this afternoon and post an update to what i find out.

Thanks for your input!


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#4 Simon

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Posted 22 December 2015 - 07:15 PM   Best Answer

Brian, you need one management system covering the whole business.  One set of documents...this is totally separate from certification.  They just come and look to see if you comply with the requirements for the type and scope of the audit you are going for.

 

Having BRC audit and certify one part of the business operation and SQF the other would be a waste of time, effort and money.  It can be done, but you would end up with two certificates one for warehousing and one for production and packing.  Neither certificate would cover the full scope of the business activities.  Unless there are some ridiculous customer demands going on it doesn't make any sense at all.

 

Regards,

Simon


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Simon Timperley
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#5 pooled

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Posted 22 December 2015 - 07:20 PM

As long as the correct documentation is referenced in the program you would not need 2 sets of everything (example; I had trouble originally with coworkers needing duplicate copies of items for the Health & Safety program and the Food Safety program, we have since updated the programs to reference 1 copy for both programs and our consultant colleagues agree this makes perfect sense as well as auditors I have dealt with in the past). 


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#6 brianweber

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Posted 22 December 2015 - 07:24 PM

Thanks Simon. I actually just got out off of a phone conference with them. Their reasoning makes sense in a way, even though it just doesn't work that way. I got them on the right track. They are going to stick with SQF. I also told them to purchase the SQF program off of here as it should give them a jump start on everything. I know i am going to end up doing it for them as they really are out of their wheel house on this. So I look forward to asking many more questions! :) I'll reward you with some of the best coffee St. Louis USA has to offer! :happydance:


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#7 Simon

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Posted 22 December 2015 - 07:29 PM

Hi Brian, I think that's the first time I've ever been marked as an answer. :smile:

Seems like a good decision, it can all get very confusing.

 

Are they giving you any time off over Christmas?

I'm winding down tomorrow until 04 January. :santa:


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Simon Timperley
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#8 brianweber

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Posted 22 December 2015 - 07:38 PM

When you're right you're right Simon!

 The part of this that really baffles me is thhat they are spending all this money to get set up, but they are spending it in the wrong places. There are 2 owners. One of them i have known for MANY years, and i tell him my thoughts on what they are doing. The other one is more of a hard headed fella that thinks he can short cut things and be ok, or he over thinks a situation and makes it 10 times more difficult than it really is. I think I just need to sit down with both of them and explain that they need to get someone in there that has a basic understanding and I will help guide them. They are trying to take on too much by themselves and, like I said, are out of their area of expertise. 

 

Yep, after tomorrow I am off for a week. Flying up to Wisconsin to see my Mother and spend some time with that side of the family. Several of them are restaurant owners so i enjoy going into their kitchens and busting their chops while I am there. I always tell them i wouldn't eat in their establishments.  :giggle:  Keeps me entertained and them on their toes! 

 

I hope you and your family have a Happy Holiday season and enjoy the much earned time off Simon!


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#9 Simon

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Posted 22 December 2015 - 07:48 PM

This GFSI Certification is baffling when you’re new to it; it sometimes still is when you’ve been in it for years.  They are lucky they have someone like you to lean on. GFSI knowledge and experience is certainly a valuable commodity.

 

Wisconsin, I’ve no idea exactly where Wisconsin is (mid-west?), but it sounds like there will be snow.  Sounds like you won’t be short of a good meal.

 

We’re at my Sister in Laws for Christmas day this year, so no cooking for me at all.  I think I’ll man the bar, well it’s a dirty job, but… :beer:

 

All the best to you and your family Brian, have a happy and peaceful Christmas.

 

Regards,

Simon


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Best Regards,

Simon Timperley
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Need food safety advice?
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#10 SQFconsultant

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Posted 02 January 2016 - 01:17 AM

We have had consulting clients tell us they wanted brc fir one thing and sqf fir anothrr, but it has always been based on a customer that wanted this.

After discussing why this is a bad move, our clients have just gone back to their customers and reasoned with them to go one way and most times that was SQF.

With that said there are some food companies out there that are certified on their entire operation with both BRC and SQF and you can run 1 FSMS system for both.

Glenn Oster


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Warm regards,

 

Glenn Oster

 

SQF Registered Consultant - Certified for 29 FSC's

Serving clients in: USA, Costa Rica, Panama & Caribbean Islands

International Toll-Free: 800-546-1452

 

http://www.linkedin.com/in/getgoc

 

www.GlennOsterConsulting.com






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