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Standards for Agents and Brokers

Started by , Oct 06 2015 03:00 PM
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Hi All,

 

We are brokers of nuts and dry fruits.We do not process /pack any products.

 

We are looking to get accredited .

 

Which is the good certification to get ?

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Check out IFS Brokers. IFS is a GFSI recognized scheme. You can download their standards here.

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I suggest you look at the BRC Agents & Brokers standard. IFS Broker is also worth a look, but since you are UK based, the BRC standard is probably more appropriate.

We do not have any HACCP in business. AS per BRC we should have HACCP.

 

How can i create a HACCP plan with out CCPs

You don't need CCPs in your HACCP. There's a separate discussion on this. The way we managed it was to examine the process flow from source to customer and see how we could manage the process safety with a PRP. Our HACCP mainly depends on supplier approval and guarantees of good practice in the contracts we have with them. We do audit most of our suppliers over a 3 year cycle (risk based) and we have an annual questionnaire and contract renewal. The rest of the HACCP is based on known stability of the product and that it is further processed before reaching the consumer.

 

We also included vulnerability and threat assessment.

 

If you read the BRC Agents & Brokers standard carefully, it doesn't actually require a traditional HACCP, it talks about Hazard and Risk Assessment using suppliers HACCP plans.

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Thanks Brummy.

Ask your main customers if they have a preference.

Hello Simon,

 

All our customers are requesting us to have an accreditation from GFSI.

Hello Simon,

 

All our customers are requesting us to have an accreditation from GFSI.

 

In that case Saenath, the GFSI principle that all standards are equal is working, which means you are lucky and free to choose.  That said as you are in the UK BRC would be the way to go as per BrummyJim.  

 

Regarding HACCP / hazard analysis regardless of whether you have CCP's it is a very important process to go through the steps in a systematic way.  See page 25 onward of the General Principles of Food Hygiene - CODEX Alimentarius ignoring the CCP requirements as your hazard analysis should not identify any.

 

Regards,

Simon

Thanks Simon.

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