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BRC Food Safety Clause 2.3.1- Codex Alimentarius Step 2

Product Description Origin of Ingredients

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#1 Goodgoing

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Posted 11 April 2018 - 09:26 PM

Hello Everyone :)

 

Can someone please help me with BRC Clause 2.3.1-Describe the product? 

 

The second point in the list states ' Origin of ingredients'. Does this mean that I have to list the original country of origin for every raw material used in production? i.e. our suppliers import sugar from Poland. where and how do I write this information in the product description?

 

Most of our suppliers' import flavors, food acids, nuts, coconut, sugar from overseas. Can someone please help me how and where do I incorporate this information in the product description?

 

I appreciate everyone's time and effort for answering this question.

 

Many Thanks!

  

 

 



#2 Tony-C

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Posted 12 April 2018 - 04:24 AM

Hi Goodgoing,
 
That is correct,the Standard gives guidance on the factors that may be considered:
• origin of the ingredients (e.g. climatic conditions, culture or food safety standards may make some countries a greater risk than others)
 
I usually summarise the product description in a table, for BRC this should include:
composition (e.g. raw materials, ingredients, allergens, recipe)
origin of ingredients
physical or chemical properties that impact food safety (e.g. pH, aw)
treatment and processing (e.g. cooking, cooling)
packaging and packaging system (e.g. modified atmosphere, vacuum)
storage and distribution conditions (e.g. chilled, ambient)
target safe shelf life under prescribed storage and usage conditions
 
For your summary you could include a table of ingredients with 3 columns, ingredient, supplier, origin.
 
Kind regards,
 
Tony


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#3 Scampi

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Posted 12 April 2018 - 01:21 PM

Please don't forget, this is a part of your HACCP plan, not just a BRC requirement

 

We source ingredients that are manufactured/grown/processed from all points of the world. The company you purchase directly from should be able to provide you with all of the information you need regardless of origin

 

There are 12 steps to developing each HACCP plan. These steps are as follows:

  1. Assemble the HACCP team
  2. Describe the product and identify its intended use
  3. List product ingredients and incoming material
  4. Construct a process flow diagram and confirm its accuracy
  5. Construct a plant schematic and confirm its accuracy
  6. Identify and analyze hazards (Principle 1)
  7. Determine critical control point(s) (CCP) and other control measures i.e. process control (PC) and prerequisite programs (PP) (Principle 2)
  8. Establish critical limits for CCP (Principle 3)
  9. Establish monitoring procedures for CCP (Principle 4)
  10. Establish deviation procedures for CCP (Principle 5)
  11. Establish verification procedures for CCP (Principle 6)
  12. Establish record keeping for CCP (Principle 7)

Because we always have is never an appropriate response!


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#4 Goodgoing

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Posted 12 April 2018 - 09:28 PM

 

Hi Goodgoing,
 
That is correct,the Standard gives guidance on the factors that may be considered:
• origin of the ingredients (e.g. climatic conditions, culture or food safety standards may make some countries a greater risk than others)
 
I usually summarise the product description in a table, for BRC this should include:
composition (e.g. raw materials, ingredients, allergens, recipe)
origin of ingredients
physical or chemical properties that impact food safety (e.g. pH, aw)
treatment and processing (e.g. cooking, cooling)
packaging and packaging system (e.g. modified atmosphere, vacuum)
storage and distribution conditions (e.g. chilled, ambient)
target safe shelf life under prescribed storage and usage conditions
 
For your summary you could include a table of ingredients with 3 columns, ingredient, supplier, origin.
 
Kind regards,
 
Tony

 

Hello Tony :)

 

Thanks for taking time and answering my question. Would it be acceptable if I make a blanket statement of 'Made in New Zealand from imported & local ingredients'  or is it too vague? My concern is how would I keep up with changes if our supplier changes where he imports from. Or I need to let our supplier know that they need to inform us whenever they change where they source their ingredients from? 

 

Many thanks  :cheers:



#5 Goodgoing

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Posted 12 April 2018 - 09:30 PM

 

Please don't forget, this is a part of your HACCP plan, not just a BRC requirement

 

We source ingredients that are manufactured/grown/processed from all points of the world. The company you purchase directly from should be able to provide you with all of the information you need regardless of origin

 

There are 12 steps to developing each HACCP plan. These steps are as follows:

  1. Assemble the HACCP team
  2. Describe the product and identify its intended use
  3. List product ingredients and incoming material
  4. Construct a process flow diagram and confirm its accuracy
  5. Construct a plant schematic and confirm its accuracy
  6. Identify and analyze hazards (Principle 1)
  7. Determine critical control point(s) (CCP) and other control measures i.e. process control (PC) and prerequisite programs (PP) (Principle 2)
  8. Establish critical limits for CCP (Principle 3)
  9. Establish monitoring procedures for CCP (Principle 4)
  10. Establish deviation procedures for CCP (Principle 5)
  11. Establish verification procedures for CCP (Principle 6)
  12. Establish record keeping for CCP (Principle 7)

 

Thanks, Scampi. I appreciate your input :) 



#6 Tony-C

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Posted 16 April 2018 - 04:56 AM

Hello Tony :)

 

Thanks for taking time and answering my question. Would it be acceptable if I make a blanket statement of 'Made in New Zealand from imported & local ingredients'  or is it too vague? My concern is how would I keep up with changes if our supplier changes where he imports from. Or I need to let our supplier know that they need to inform us whenever they change where they source their ingredients from? 

 

Many thanks  :cheers:

 

 

Hi Goodgoing,
 
That would be much too vague to meet the requirements of BRC. You should be updated and agree any change to materials or supplier or origin.
 
Kind regards,
 
Tony


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#7 Tony-C

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Posted 16 April 2018 - 06:17 AM

Please don't forget, this is a part of your HACCP plan, not just a BRC requirement

 

The BRC standard has extensive requirements for developing HACCP plans including those in the CODEX Guidelines:

 

Attached File  BRC HACCP vs CODEX.jpg   313.04KB   0 downloads

 

Kind regards,

 

Tony



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#8 Goodgoing

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Posted 16 April 2018 - 10:18 PM

 

Hi Goodgoing,
 
That would be much too vague to meet the requirements of BRC. You should be updated and agree any change to materials or supplier or origin.
 
Kind regards,
 
Tony

 

Thanks, Tony. You guys are Awesome!  :happydance:  :clap:







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