6 replies to this topic

[Geordie]

I was just wondering if it said anywhere within the current BRC or IFS standard that the raw elements or inputs to be processed must be HACCP approved, in our case making grapes (raw input) into wine.

Have you got any other information that refers to this or do you know if it is a requirement that the raw input (ingredient) is to be HACCP approved for either of these standards or is this purely to be managed on a risk management basis?

Thanks for your assistance.

[Charles.C]

Dear Geordie,

Welcome to the Forum !

Not quite sure what you mean by "HACCP-approved" ?

BRC (and I expect IFS) requires a HACCP content which is aligned to Codex. So inputs such as ingredients etc are within the scope of the HACCP program.

Rgds / Charles.C

[Geordie]

Dear Geordie,

Welcome to the Forum !

Not quite sure what you mean by "HACCP-approved" ?

BRC (and I expect IFS) requires a HACCP content which is aligned to Codex. So inputs such as ingredients etc are within the scope of the HACCP program.

Rgds / Charles.C

Thanks Charles.C,
I guess I should have explained myself a little better. What I am wondering is if our grape growers need to be HACCP approved to satisfy our winery BRC & IFS auditors or if we can purely manage our growers on a risk assessment basis without them having to be certified to HACCP codex.

Thanks,

[ScottN_AMQA]

Thanks Charles.C,
I guess I should have explained myself a little better. What I am wondering is if our grape growers need to be HACCP approved to satisfy our winery BRC & IFS auditors or if we can purely manage our growers on a risk assessment basis without them having to be certified to HACCP codex.

Thanks,

Section 3.5 in BRC issue 6 covers suppliers and raw materials.
You should have a procedure or program that covers supplier approval and monitoring their performance, this can be done by 3rd party audits, your own supplier audit or supplier questionaires.

[asshijie]

That is not a MUST for raw.

[Mathieu Colmant]

Your grape growers could also be certified for the relevant standard, for example global-gap.
But you have the choice for approving your suppliers

[Geordie]

Thanks guys.

For some more information -
In the past we have made it mandatory that all our grape growers have to be HACCP certified and now we are looking at the risk (if any) involved in allowing our growers to drop their HACCP certification and just manage our risk by looking at their chemical applications (spray diaries) and either doing a second party audit (property visit done by ourselves) or having a sample of each growers fruit sent to a laboratory for any prohibited or excess residue.

What are your thoughts on this topic, what are BRC & IFS requirements?

Any feedback will be greatly appreciated.