4 replies to this topic

[Murae]

Hi,

 

I am trying to write a report on operational costs of basic manufacturing against BRC.

 

As I have not worked in a manufacturing site that is not accredited, would anyone be able to tell me what the bare minimum is to run a manufacturing site without accreditation but still conforms legally etc. 

 

things like HACCP I know should be in all sites regardless, but for auditing purposes GMP etc. would these still be carried out?

 

I have been asked to do this by the owner so I would like to get the most basic possible so I can show how important BRC is to our company.

 

Murae

[RMAV]

You're talking about a BRC plant vs a non-GFSI (Food Safety/GMP) scheme, right?  If you look at SQF 7.2 Level 1 that might get you close.  Or this might be a better "index" but note it is primarily for the U.S. http://info.silliker...-2011-EMAIL.pdf

[BrummyJim]

If you look at the basic minimum requirement for the UK, which is Local Authority approval and inspection as a start point. You will need to have a HACCP plan, policies and procedures, operational records and work instructions. It's quite a step from there to BRC, which might be more easily bridged by going for SALSA approval first.

 

As for costs, you would really need a full time Technical/Quality person when you move to BRC. SALSA generally only needs a part time QA.

 

You won't be able to manufacture "Own Brand" without BRC, but would be able to get products into your local supermarket if you have SALSA.

 

Much of BRC is also in the legal minimum in the UK, as is SALSA. Best thing to do is compare the standards.

[Charles.C]

Hi Murae,

 

i'm not sure how you put a price on never-ending "mental anguish". Especially in an audit-friendly location.

 

The suffering might dcrease somewhat with an iso-based standard - less frequent changes in requirements, no due diligence overhead. But involves the bogeyman  OPRP to confront/suppress. And maybe ultimately customer unacceptable.

[Tony-C]

Hi,

 

I am trying to write a report on operational costs of basic manufacturing against BRC.

 

As I have not worked in a manufacturing site that is not accredited, would anyone be able to tell me what the bare minimum is to run a manufacturing site without accreditation but still conforms legally etc. 

 

things like HACCP I know should be in all sites regardless, but for auditing purposes GMP etc. would these still be carried out?

 

I have been asked to do this by the owner so I would like to get the most basic possible so I can show how important BRC is to our company.

 

Murae

 

Hi Murae,

 

For a basic level I would suggest the requirements of the BRC Global Standard for Food Safety Issue 7 Global Markets might be helpful in making a comparison with the BRC Food standard:

 

The requirements at the basic level of the Global Markets programme are intended to assist sites to develop food safety capacity and processes.
The requirements at the intermediate level build upon the basic level safety requirements and are intended to assist sites and their customers to comply with legislative requirements for food safety. Legislation covering food safety differs in detail worldwide but generally requires food businesses to:
• undertake a Hazard Analysis and Critical Control Point (HACCP) or risk-based approach to the management of food safety
• provide a processing environment which ensures that the risks of product contamination are minimised
• ensure the traceability of products produced
• ensure staff are trained and aware of their responsibilities to reduce the risk of product contamination
• establish and maintain a risk-assessed programme for product examination, testing or analysis
• monitor and act upon customer complaints.

 

Kind regards,

 

Tony