Hello, may be in a client check list....
Also, look at BRC V8 4.7.3 interpretation guideline:
Temporary repairs Temporary repairs must be suitable, kept to a minimum and used only in an emergency. They must be controlled (i.e. documented and notied to a shi leader) to ensure that the safety or legality of product is not jeopardised, and a system must be in place to demonstrate that a permanent repair is planned within a dened timescale (e.g. a works order).
The Standard is not prescriptive regarding the timescales for permanent repairs, as what is practicable will vary from site to site and according to the nature of the repair and any associated product safety risks. Typically, a full permanent repair is expected as soon as a replacement piece is available, or as soon as the line can be shut down. In all cases, the expectation is that the safety and legality of the product will be maintained in the interim.
In an organisation with a strong food safety culture, production sta should be knowledgeable about food safety, be empowered and feel ownership of compliance with the Standard so that they feel condent about informing the relevant individual or department when a repair or adjustment needs to be made.
so, there is not a frequency, but a logical approach