4 replies to this topic

[Apoorva Yogi]

Is this possible to have brcgs with excluded scope. and there is no physical segregation of the building but only time and scheduling segregation. 

[SQFconsultant]

I highly doubt this (as you described) would be allowed.

 

Now if there was physical separation - possible, however the area is still subject (just like with SQF) to inspection to ensure that there is nothing from that area that could impact on the area included in the certification (scope.)

[GMO]

BRCGS have got very strict on scope exclusions. If you look at p100 of the standard it clearly sets out that it is not allowed unless "the products are produced in a physically segregated area of the factory". 

 

So in this instance I think it's totally clear, it cannot be excluded from scope if you are only segregating by time.

Why would you want to by the way?

[Apoorva Yogi]

Oh the bakery is in the separate room from savory and RTE area. we only want BRCGS for the bakery not for savory and RTE meal. Only chilled and warehouse area area is shared . I did read some where that the time and schedule segregation will work . Most of the products are low risk and once a week it is high care products that is tiramisu and Kahlua dessert. 

[GMO]

Oh the bakery is in the separate room from savory and RTE area. we only want BRCGS for the bakery not for savory and RTE meal. Only chilled and warehouse area area is shared . I did read some where that the time and schedule segregation will work . Most of the products are low risk and once a week it is high care products that is tiramisu and Kahlua dessert. 

 

Download the standard and look at p100.  Section 1.6.2 on that page.  It specifically says it must be "physically separated".  I'm unclear from your comment if that's the case because it starts off suggesting it is then refers to time and schedule segregation being allowed (which isn't under version 9).

 

If you have physical segregation, that's fine to the letter of the standard but if your reasoning for not including an area where higher risk products are made are "they may not pass" expect a thorough grilling on your food safety culture plan.  

 

If you have any open ingredients for those desserts in the same room as where you want to be approved, that won't be allowed under v9 to my understanding.  But feel free to contact your CB to ask.

 

Seeing as this is an area BRCGS has tightened up on repeatedly, I'd expect more tightening for v 10, if they allow it at all.