1 reply to this topic

[RAM86]

We recently had the team member responsible for managing our BRC program retire. As we review the program, we're finding that several controls may have been implemented unnecessarily.

We are BRC certified (Packaging Materials issue 6) and manufacture labels for the cosmetics, chocolates, and spirits industries. All of our labels are non-direct food contact.

With that in mind, are we required to assign a serial number to every knife issued to employees? Additionally, are there any restrictions against using ceramic blades? To our knowledge, none of our products pass through metal detectors.

[Tony-C]

Hi RAM86,

 

You may not get away with removing all controls as requirements for sharps and metal control were extended in Issue 7:

 

BRCGS Global Standard for Packaging Materials Issue 7 Clause 4.9.2.1:

There shall be a documented policy procedure for the controlled use and storage of sharp implements, including knives, blades, needles and wires, to prevent product contamination.

The policy shall include control of these items into and out of the site.

The procedure shall include:

• issue and control of sharp implements in the manufacturing, storage and ancillary areas, such as engineering workshops and laboratories

• record of replacement or breakage.

Snap-off blade knives shall not be used. (Moved from clause 4.9.2.3 to 4.9.2.1)

 

I’m of the view that the focus should still be production/manufacturing areas, you don’t need serial numbers but I would still have a register, periodic inspections, briefing/training of staff, logs and reporting of breakage/loss.

 

Not heard of ceramic blades being restricted but would want to be sure they were not brittle and ensure they are durable enough for the job. Not sure why anyone would change to ceramic to be honest.

 

Kind regards,

 

Tony