Difference between HACCP plan and Food safety plan
Can some one tell me how to address HACCP Plan and Food safety plan compliance with BRC Version 8.0 clause requirement?
thanks in advance
We address the two as the same. Has always satisfied BRC Requirements.
Do you specifically mean with regard to section 2 of the BRC standard?
A Codex-based HACCP plan will be sufficient for this in some countries/circumstances - the broader "food safety plan" description under this same section is to account for the places where the expectation is for a slightly different approach, e.g. HARPC (or whatever they've settled on calling it) in the US for their FSMA requirements.
For example, clause 2.1.1 changed from a requirement that "The team leader shall have an in-depth knowledge of HACCP..." to "The team leader shall have an in-depth knowledge of Codex HACCP principles (or equivalent)...", as "or equivalent" allows for alternative required approaches.
If the regulatory requirement in the region in which the site is based and the regions to which the company supplies is for HACCP then HACCP is fine.
The objective of both is the same. However BRC requires a lot more effort around food safety.
There are specific requirements that are prescribed in the BRC standard. The standard is very up-to-date with the current developments in the food sector.
Kind regards,
Gerard Heerkens