Chilled/Frozen Products - any additional requirements issue 4?
Hi everybody... i'm currently working in a warehouse that provides only storage for chilled and frozen products. Can anybody guide me what we need to do more for issue 4 of BRC storage and distribution as we are already certified on issue 3.
You can usually get a copy of changes to the new issue directly from the BRC website.
Hi there,
BRC Global Standard for Food and Distribution Issue 4 is in alignment with GFSI Benchmarking Requirements Version 2020 and is close to completing the GFSI benchmarking process.The main changes in the Global Standard for Storage and Distribution, issue 4 are
New clause: 1.1.2 Food Safety Culture - plan for the development and continuing improvement of a product safety and quality culture
New clause: 1.1. Whistleblowing System - the requirement to have a confidential reporting system to enable staff to report concerns relating to product safety, legality, quality and integrity.
HACCP - HARA or HACCP study is based on comprehensive information sources, which are referenced and available on request, there is a need to have a process flow diagram and requirement for the review of HARA or HACCP plans of service providers or subcontractors
Inspections- requirement for documented inspections, no less than every 3 months, to ensure that the site environment and equipment are maintained in a suitable condition.
Root Cause Analysis - requirement for root cause analysis to determine preventive actions
Emergency Supplies - requirement for a procedure to handle exceptions to the subcontractor approval process
Control of Subcontracted distribution- requirement to verify activities critical to product safety for subcontracted distribution of products
New section: 3.5.3 Product Fraud Risk Management
Site Plan - Requirement for current map or plan of the whole site
Control of Auto-Systems - requirement to risk-assess and define procedures for automated systems
New section: 7.7 Management of Allergens - New requirements for the Management of Allergens including a documented allergen management plan
New section 9 Handling of Open Food Products - with additional requirements for open products including:
9.1 Hazard and risk analysis
9.2 Staff facilities
9.3 Fabrication
9.4 Maintenance
9.5 Housekeeping and hygiene
9.6 Protective clothing
Kind regards,
Tony