Critically evaluate the FSQMS ISO22000:2005 and BRC Issue 7

Hi all,

My name is Lade, i am a member of the IFSQN and im a 2nd yr student at Cardiff Metropolitan University. I have read a lot of articles which has been very helpful and i think its a great pleasure to see your contributions and professionalism from different locations. I have used many of your topics as a reference in my write ups, that is awesome.

The topic ive posted above is my dissertation topic and i thought it will be a good idea to see what you professionals think about these two food quality systems.

Your response will be highly valued, thanks a million.

Kind regards

Lade

Hi all,

 

My name is Lade, i am a member of the IFSQN and im a 2nd yr student at Cardiff Metropolitan University. I have read a lot of articles which has been very helpful and i think its a great pleasure to see your contributions and professionalism from different locations. I have used many of your topics as a reference in my write ups, that is awesome.

The topic ive posted above is my dissertation topic and i thought it will be a good idea to see what you professionals think about these two food quality systems.

Your response will be highly valued, thanks a million.

 

Kind regards

Lade

hi Lade,

I'm not sure i understand yr request.

Are you not supposed to answer the questions in yr attachment yourself ?

Hi Charles,

Perdon me if im not clear enough, the topic its my final year project topic.

Im only new to this so i have no idea how it works, i suppose you throw in a topic for discussions..

Regards

Lade

Hi Charles,

 

Perdon me if im not clear enough, the topic its my final year project topic.

 

Im only new to this so i have no idea how it works, i suppose you throw in a topic for discussions..

 

Regards

Lade

Hi Lade,

You might consider preparing a Draft and asking for some comments.

In respect to yr OP, there are a lot of comments/comparisons already on this forum regarding the 2 standards you mention. Maybe try a search.

Hi Charles

Thanks a mil, as im new to this how can i go about the drafting, can you please give me a lead. Cheers

Kind regards

Lade

Hi Lade,

The procedure  choice may relate to the length of time available. I assume it’s not 1 week.

Some suggestions –

(1) Read and understand the 2 Standards (+ iso 22004). (this is IMO a substantial challenge in its own right)

(2) Google “food standard brc compared to iso 22000” (without the parentheses)

(3) have a look at this thread/post (seems yr project  title is a popular option) / included sub-links –

http://www.ifsqn.com...-and-iso-22000/

http://www.ifsqn.com...mes/#entry97935

(4) look through this recent intro. –

Comparing-Global-Food-Safety-Initiative-(GFSI)-Recognized-Standards.pdf   684.17KB   21 downloads

(note this is for fssc22000, not iso22000, but = nearly same thing other than relating to PRPs)

Differences

One fundamental difference between the 2 standards is that iso 22000 offered, in 2005,  a new take on haccp (= “iso-haccp”) whereas brc still uses the Codex version (= Codex HACCP) which has hardly changed over last 20 years.

A 2^nd fundamental difference is that iso 22000 is not a recognized GFSI scheme.

A 3^rd fundamental difference is that BRC is prescriptive whereas iso 22000 is generic (ie typically iso), (the latter characteristic is one cause of the 2^nd fundamental difference).

A 4^th fundamental difference is that brc is oriented/designed so that it assists  a UK – due diligence defence whereas iso 22000 has no similar  “baggage”. The consequence is that brc is a mix of FS and non-FS topics unlike iso 22000 which you might call pure FS.

A 5^th fundamental difference is that the 2 standards have different scopes of applicable manufacturing facilities.

Good Luck !

Hi Charles

Wao! :smile: . Thanks a mil, sure all the links are useful. I have some of the links already and im happy im heading the right way. Thanks once again.

Kind Regards

Lade