According paragraph 3.1.1. of the BRC IoP standard a hazard analysis should be performed considering chemical, biological, foreign contamination, product integrity and legality and product defects.
As we come from a HACCP system were we started with many years ago we moved product integrity and product defects into our quality system.
We considered this as useful to create more awareness of food safety on a day to day basis when people work with quality standards.
During our certification audit a point was made that we not identified potential hazards with respect to product integrity. We only explained the broad potential hazards in our process descriptions. The details can be found in our quality standards, but are not identified as being a food safety related subjects.
After a lengthy discussion the Auditor accepted this.
I expect that we will have another discussion with the Auditor sooner or later on this subject.
So I would like to how other people are managing product integrity and legality?
No worries, Okido