FOOD SAFETY

 The BRC Global Standard for Food Safety is a widely recognized and respected certification scheme that helps food manufacturers and suppliers ensure the safety and quality of their products. In September 2020, Issue 9 of the standard was published, introducing significant changes and enhancements. This article explores the key changes in BRC Global Standard for Food Safety Issue 9 and their implications for the food industry.

1. Food Safety Culture

One of the most notable changes in Issue 9 is the increased focus on food safety culture. Organizations are now required to demonstrate a clear commitment to fostering a culture of food safety throughout their workforce. This involves promoting awareness, communication, and a shared understanding of food safety responsibilities at all levels of the organization.

2. Environmental Monitoring

Issue 9 places a stronger emphasis on environmental monitoring to prevent microbiological contamination. Manufacturers are required to have robust environmental monitoring programs in place, including sampling, testing, and corrective actions, to ensure the control of pathogens and allergens.

3. Whistleblowing Mechanisms

To encourage transparency and accountability, Issue 9 mandates that organizations establish mechanisms for whistleblowing. This provides a channel for employees to report concerns about food safety, ethics, or compliance without fear of retaliation.

4. Product Authenticity and Claims

The new standard addresses the authenticity of food products and claims made on labels. Organizations must ensure the accuracy of labeling information, including origin claims, and take steps to prevent food fraud.

5. Cybersecurity

Recognizing the growing importance of digital systems in food manufacturing, Issue 9 introduces requirements related to cybersecurity. Organizations must protect their systems and data from cyber threats to ensure the integrity of food safety and quality information.

6. Allergen Management

Allergen management requirements have been expanded in Issue 9. Manufacturers must conduct thorough allergen risk assessments and develop effective controls to prevent cross-contamination. Clear labeling and communication of allergen information are also emphasized.

7. Supply Chain Transparency

The new standard places a greater emphasis on supply chain transparency and traceability. Organizations are required to map their supply chains, identify vulnerabilities, and implement measures to mitigate risks associated with suppliers and raw materials.

8. Food Defense

Food defense measures have been integrated into Issue 9 to protect against intentional harm to food products. Organizations must conduct vulnerability assessments and develop food defense plans to prevent potential threats.

9. Documented Management Systems

Issue 9 reinforces the importance of documented management systems, ensuring that organizations have clear and well-documented policies, procedures, and records related to food safety.

10. Audit Duration and Frequency

The standard introduces flexibility in audit duration and frequency based on an organization's risk profile and performance. This allows for a more tailored and efficient auditing process.

Conclusion

BRC Global Standard for Food Safety Issue 9 reflects the evolving landscape of the food industry, addressing emerging challenges such as food safety culture, environmental monitoring, cybersecurity, and supply chain transparency. By staying up-to-date with these changes and implementing the necessary measures, food manufacturers and suppliers can enhance their ability to meet regulatory requirements, protect their brand reputation, and, most importantly, ensure the safety and quality of the products they provide to consumers.