What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Is Storage & Distribution different from the Food Safety standards

Started by , May 10 2019 08:50 AM
2 Replies

Hello, everybody.

 

Tackling a new project with a company that wants to be certified as quickly as possible in BRC Storage & Distribution.

 

My main experience is with Food Safety standards such as BRC, FSSC 22000 and SQF so I'm just wondering if they're really worlds aparts in terms of the audit experience or there's not that much difference and there's more focus on certain points in Storage&Distribution compared to more basic requirements in Food Safety.

 

I'm currently reading the Storage&Distribution V.3 Guidelines and requirements and I see a lot of stuff that is also used in Food Saferty, though I'm a bit worried about the focal pooints in the audit.

 

In your experience, what do you guys think?

Share this Topic
Topics you might be interested in
Food Safety consultant Path HACCP Plan Summary for Ambient Food Warehouse – Is It Acceptable to Have No CCP? Why do you have a food safety culture plan? Guidance on Using "Clean Label" for Imported Food Products Lubricants oil - Food grade or not?
[Ad]

Hi Dapulu,

 

Personally I think it will be easier going from Food Safety to Storage & Distribution. My first role in Technical was with a distributor preparing for BRC S&D, before now working for a manufacturer, and I'd say the general requirements for Food Safety are more complex due to the open product nature of the site and process. The only thing I've experienced so far being simpler with the manufacturer is the suppler approval section, but only because we have a much smaller number of suppliers compared to the several hundred I used to have to cover for the distributor.

The basic system requirements will be similar - document control, training, that type of thing. As the BRC Standard is developed uniquely for the logistics industry, it tends to be very well aligned - it was not an offshoot or version of what was originally a food safety program. There are a number of typical product protection elements - temperature, contamination, damage and the like that support logistics of food (not all of which should you be distributing say packaging only, or consumer products).

 

Reach out to the certification body you intend to use, they can often provide some support and advice. BRC has a number of recognized trainers in Mexico, and of course the Americas office team to help as well.


Similar Discussion Topics
Food Safety consultant Path HACCP Plan Summary for Ambient Food Warehouse – Is It Acceptable to Have No CCP? Why do you have a food safety culture plan? Guidance on Using "Clean Label" for Imported Food Products Lubricants oil - Food grade or not? Food Defense FSA Announces Additional Investigatory Powers to Tackle Food Fraud Accidental Ingredient Addition: Food Fraud or Not? Correct SQF Edition for Food Packaging Compliance Are Private Food Safety Certifications Truly Beneficial?