BRC 4.5.3 - equipment to be suitable for food use where appropriate

Just had our BRC audit and we had a minor for not having a certificate of conformity for a tumbler. The compnay that made it is out of business so I hvae no hope of getting one so what is the "other evidence" refered to in the standard and how do I go about getting it.
regards
John

Just had our BRC audit and we had a minor for not having a certificate of conformity for a tumbler. The compnay that made it is out of business so I hvae no hope of getting one so what is the "other evidence" refered to in the standard and how do I go about getting it.
regards
John

It's your lucky day Lanser. I found a document on the BRC website with the authoritative answer:

015 Clause 4.5.3 requires equipment to be suitable for food use where appropriate – I can’t obtain a certificate of conformity for machinery we’ve had on site for years, what can I do? The requirement is designed to ensure that manufacturers are complying with relevant legislation, for example the EU ‘Materials and articles intended to come into contact with food Regulation 1935/2004’ and that such materials do not constitute a hazard to food. General principles should be to use approved suppliers known to supply products designed for food use. All new food contact equipment should be purchased with a certificate of conformity or specification detailing its suitability for food use, this may also be confirmed by a symbol or label on the product. Where this evidence is not available, then a risk assessment should be carried out to justify its use and determine that it is not a food safety risk. The risk assessment should consider factors such as , the nature of the food contact surface material and its known characteristics e.g. stainless steel is known to be a food grade material; length of contact time with the food and the nature of the food and its potential for contamination e.g. fatty foods may be more at risk from migration of contaminants from a plastic container for example. Further clarification should be sought e.g. from equipment manufacturer or testing such as migration tests where required.

Full document - BRC Food Standard Frequently Asked Question

Regards,
Simon

Thanks for that Simon, didnt think to check the BRC site

Thanks for that Simon, didnt think to check the BRC site

Hey no problem John I'm glad to be of assistance. If nothing else I'm a good searcher.

Regards,
Simon

It's your lucky day Lanser. I found a document on the BRC website with the authoritative answer:



Full document - BRC Food Standard Frequently Asked Question

Regards,
Simon

Which a good way to assessed the risk of food manufacture if the effective certificate of eupiment used in the production is unavailable.

Which a good way to assessed the risk of food manufacture if the effective certificate of eupiment used in the production is unavailable.

Can you bit a little more specific with your question Rex.

Which a good way to assessed the risk of food manufacture if the effective certificate of eupiment used in the production is unavailable.

Hi Rex

Try using this COP I 199 kindly posted by caz

http://www.ifsqn.com...st&id=923<br />
Regards,

Tony

Hello John,
All you need to do is a risk assessment which will take the form of:
Production equipment: Tumbler
Product in contact with surface: Meat (I presume)
Contact time: ??
Hazard Level: Low
Control measure: Food contact surface 316 stainless steel.
Notes: 316 stainless steel is considered food grade material.,

We normally produce this for all production equipment, conveyors and even packaging scoops & gloves have been picked up but some auditors under this section. Keep on file any certificates to confirm food grade you can get.

We have done this for all clients and all I am pleased to say are A grade.

Regards,
Russell.

All you need to do is a risk assessment which will take the form of:
Production equipment: Tumbler
Product in contact with surface: Meat (I presume)
Contact time: ??
Hazard Level: Low
Control measure: Food contact surface 316 stainless steel.
Notes: 316 stainless steel is considered food grade material.,

We normally produce this for all production equipment, conveyors and even packaging scoops & gloves have been picked up but some auditors under this section. Keep on file any certificates to confirm food grade you can get.

Hi Rex

Like I said before try using this COP I 199 kindly posted by caz

http://www.ifsqn.com...st&id=923<br />
Regards,

Tony

Dear All,

Which a good way to assessed the risk of food manufacture if the effective certificate of eupiment used in the production is unavailable.

Actually, I'm not sure it was a question. Perhaps just an affirmation.

Rgds / Charles.C

Each time we get a new piece of kit, i ask for a letter of conformity that basically says that the kit was fitted hygienically, is constructed of the appropriate materials and that commission work was carried out as per our protocols and thus found to be satisfactory.

Caz x