BRC Food safety standard issue 7

Any body having food fraudlant guidelines for BRC issue 7.

The Issue 7 Interpretation Guide does a good job.

To summarize:

1) the company has to be able to demonstrate that it keeps informed and up to date on issues that may become threats to the authenticity of raw materials it uses. (may be obtained as part of what you are supposed to be doing in clause 1.1.6)

2) A "vulnerability assessment" must be conducted on all raw materials or groups of raw materials to assess the potential risk of adulteration or substitution. The aim of the assessment is to examine the supply chain for possible weaknesses. Typical information in the assessment includes emerging issues, historical evidence of substitution or adulteration of the ingredient, cost or value of the ingredient, availability of the ingredient, country of origin, length and complexity of the supply chain. The Standard does not define the process for the assessment, but suggests that a list of raw materials in use and the controls already in place for them be made. Consider any information about any new or emerging threats to those ingredients, and risk assess the vulnerability of each ingredient. You should then rank the materials to see which ingredients need additional controls.

The interpretation guide specifically mentions CARVER/Shock and TACCP as risk assessment tools that could be used.

3) If you determine that any of your raw materials are at particular risk of adulteration or substitution you need to impose additional controls which may include raw material testing, supply chain audits, enhanced supplier approval checks. change to the supply chain, etc.

Hope that helps,

Marshall

We're going to hear a lot about TACCP & VACCP over the next 12 month ! 

Glad I've done mine, and I only have 3 ingredients and 2 of those are from same Raw material!!!