BRC Food 7, a few early observations
Dear All,
No doubt detailed, fully sec. numbered comments on changes in Ver.7 will shortly appear but I thought this pair of early bird observations might be interesting to already downloadees of the standard -
Briefing - BRC Issue 7.pdf 263.81KB 191 downloads
http://www.cert-id.c...RC-Issue-7.aspx
(note that the sub-link is initially directed to the US version [American English??])
Rgds / Charles.C
Dear All,
No doubt detailed, fully sec. numbered comments on changes in Ver.7 will shortly appear but I thought this pair of early bird observations might be interesting to already downloadees of the standard -
http://www.cert-id.c...RC-Issue-7.aspx
(note that the sub-link is initially directed to the US version [American English??])
Rgds / Charles.C
Thanks!
Martha
Dear All,
To add to the items in post #1, attachment below is a 3-page summary I came across of main changes-associated clauses-comments on BRC7. (a small supplement to Agnes’s Encyclopedia -
http://www.ifsqn.com...sis/#entry83519
BRC Food7, main changes from version 6.pdf 430.72KB 70 downloads
Detailed analyses-responses will probably appear after the seminar possibilities have been exhausted. :smile:
Rgds / Charles.C
Dear Charles,
Thanks for your attachment regarding main changes on BRC v.7 but please confirm that the audit grade is correct (compared to http://www.ifsqn.com...ure/#entry80223) :smile:
No competition to Agnes's masterwork but this, quite well presented, summary looks to have covered most of the main changes although skipping some of the sub-details.
BRC7 changes - 2015-03 BRC issue 7 changes.pdf 1.02MB 26 downloads
PS - it is slightly interesting that the document interprets "Quality" as "wholesomeness", a rather more specific term compared to the BRC Glossary which has - "Meeting the customer’s specification and expectation".
BRC utilises the terminologies Quality and Quantity Control to separate certain product characteristics such as weight which other standards, eg SQF, would include within "Quality" .