2 replies to this topic

[verino98]

Hi guys, 

In trying to find out supporting documentation for PRP, can BRC/IFS used for this scope?

 

This is what HACCP guideline say "When establishments use prerequisite programs as justification for a hazard not reasonably likely to occur, establishments must maintain scientific evidence or technical support for the design of the prerequisite programs, including historical data to support the decisions used in the hazard analysis".

 

Are those standards accepted? 

I'm wondering if I can use them to support my supplier approval program.

Thank you

[Bo16]

Yes, with other information:  (Must get certificate, and at least Corrective actions, should request and get the entire audit)  Then evaluate with the other documents you require to determine if an onsite audit is required.

Attached Files

•  PilotAlignmentDeterminationLetter-BRCGlobalStandardPCHF-October262023.pdf   168.57KB   4 downloads
•  Pilot-Alignment-Determination-Leter-FSSCPCHF_07172023_0 (1).pdf   195.33KB   3 downloads
•  PilotAlignmentDeterminationLetter-BRCGlobalStandardPCHF-October262023.pdf   168.57KB   3 downloads

[GMO]

I would use them for supporting information as to how you've structured your HACCP plan but I wouldn't use them as prerequisite supporting information for your supplier approval programme.  Presumably you are trying to get supporting information for your choice of supplier approval as a prerequisite?  For that your GFSI standards help you design a good supplier approval programme I suppose but they won't help you decide how it's controlled.  

 

Here are some alternative references which might be helpful.  The FAO has got a great section on GHPs (good hygienic practices which are prerequisites).  This is probably most applicable for your supplier controls:

Control of operation – Section 7

This is a great tool from the UK Food Standards Agency.  Not a huge amount of reference to suppliers but it is linked to the preparatory stages:  Preparatory Stage A: Prerequisite food hygiene requirements | MyHACCP

 

Then what I'd also do is look back at historical issues from suppliers, or, if they're new suppliers, get info on audit reports and complaints from them so you can prove the risk is not significant.