In reference to 2.3.2 - what exactly goes under this section?

Hello,

 

In reference to 2.3.2 of BRC standards what exactly from the HACCP plan goes under this section. For example does only the ingredient/ packaging assessment be put under this category? Perhaps some examples of "the latest scientific literature" Any guidance can help.

 

Thank you!

Hi Lazlo

Basically BRC Standard 2.3.2 is asking you to provide proof of the Hazards you are identifying and validation to your HACCP plan in this section. If you have the BRC interpretation guidelines book, it may give you a better understanding of each standard.

"2.3.2 Sources of information

Up to date background information shall be taken into account when preparing the HACCP plan. It us necessary, therefore, that suitable information is collated and maintained.

There are many sources if information, particulary on the internet, e.g. CODEX, European Food Standards Agency, US Food and Drug Admin., Rapid Alert System for Food and Feed (RASFF). Sources of information shall be referenced in the HACCP plan and shall be recoverable/avalible on request (using an internet search to find information during an audit is not acceptable).

A listing of legislations or codes of practice referenced maybe helpful.

Many membership organisations provide useful information. Where membership information is referenced, this also needs to be avalible on site (electronic or hard copy).

The standard lists, for guidance, some types of information that maybe considered in developing the HACCP food safety plan. "

Hope this gives you a little better idea now as what to is needed to comply with this standard.


Here is an example that my company looked up for hazards due to Natural toxins in foods