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1、 F900e: Food Safety Consultation Draft BRCGS Global Standard Food Safety, Issue 9 Version 1 6/12/2021 Page 1 of 81 Global Standard Food Safety Issue 9 Draft for Industry Consultation (December 2021) Document Scope: Draft of Issue 9 of the Global Standard Food Safety for industry consultation. On con
2、clusion of the consultation (refer to Part I Introduction) comments received will be review by the BRCGS Technical Working Group and where applicable, the draft Standard updated prior to publication of the final text. This document shall therefore only be considered a draft document and not the fina
3、l definitive text or normative version of the Standard. Change log: Version no. Date Description 1 6/12/2021 First draft of BRCGS Standard Food Safety Issue 9 for industry consultation. F900e: Food Safety Consultation Draft BRCGS Global Standard Food Safety, Issue 9 Version 1 6/12/2021 Page 2 of 81
4、Liability BRCGS(1) publishes information and expresses opinions in good faith, but accepts no liability for any error or omission in any such information or opinion including any information or opinion contained in this publication. Whilst BRCGS has endeavoured to ensure that the information in this
5、 publication is accurate, it shall not be liable for any damages (including without limitation damages for pure economic loss or loss of business or loss of profits or depletion of goodwill or otherwise in each case, whether direct, indirect or consequential), or any claims for consequential compens
6、ation whatsoever (howsoever caused) arising in contract, tort (including negligence or breach of statutory duty), misrepresentation, restitution or otherwise, in connection with this publication or any information contained in it, or from any action or decision taken as a result of reading this publ
7、ication or any such information. All warranties, conditions and other terms implied by statute or common law are, to the fullest extent permitted by law, excluded. Nothing excludes or limits the liability of BRCGS for death or personal injury caused by its negligence, for fraud or fraudulent misrepr
8、esentation or for any matter which it would be illegal for them to exclude or attempt to exclude liability for. The Global Standard Food Safety (Issue 9) and the terms of the disclaimer set out above shall be construed in accordance with English law and shall be subject to the non-exclusive jurisdic
9、tion of the English Courts. Copyright BRCGS December 2021 All rights reserved. No part of this publication may be transmitted or reproduced in any form (including photocopying or storage in any medium by electronic means) without the written permission of the copyright owner. Application for permiss
10、ion should be addressed to the Head of Publishing at BRCGS (contact details below). Full acknowledgement of author and source must be given. The contents of this publication cannot be reproduced for the purposes of training or any other commercial activity. No part of this publication may be transla
11、ted without the written permission of the copyright owner. Warning: Any unauthorised act in relation to a copyright work may result in both a civil claim for damages and criminal prosecution. For more information about BRCGS, contact: BRCGS Second Floor 7 Harp Lane London EC3R 6DP Tel: +44 (0) 20 39
12、31 8150 Email: Website: 1 BRCGS is a trading name of BRC Trading Ltd. F900e: Food Safety Consultation Draft BRCGS Global Standard Food Safety, Issue 9 Version 1 6/12/2021 Page 3 of 81 How this publication is organised? This publication sets out the draft requirements for auditing and certification o
13、f food manufacturers to achieve certification for the Global Standard Food Safety Issue 9. The document consists of the following sections: Part I - Introduction Provides an introduction to this document and the consultation process. Part II - Requirements Details the proposed requirements of the St
14、andard with which a company must comply to gain certification. Part III - Summary of the Audit Protocol Provides a summary of the key changes to the audit protocol. F900e: Food Safety Consultation Draft BRCGS Global Standard Food Safety, Issue 9 Version 1 6/12/2021 Page 4 of 81 Part I Introduction T
15、he information included in this consultation document has been developed and reviewed by a working group made up of international stakeholders representing food manufacturers, retailers, food service companies, certification bodies and independent technical experts. An important next step in the dev
16、elopment of the Global Standard Food Safety Issue 9 is an extensive consultation to understand stakeholders requirements and views on the draft proposals. This document therefore contains the proposals for Issue 9 and is structured as follows: Section II full details of the proposed requirements for
17、 Issue 9 Section III a summary of the key changes to the audit protocol Stakeholders are encouraged to consider the details within this document and provide feedback on both the proposed requirements and the audit protocol, by email, to using the feedback form provided. The closing date for submissi
18、on of feedback is 12th January 2022. This draft is for the purposes of consultation only and the requirements and protocol are subject to change. Effective Date of Issue 9 As with all revisions of the Global Standards, there must be a transition period between consultation, publication of the comple
19、te, finalised Standard and full implementation of the Standard. Therefore: Issue 9 will be published in August 2022 Certification against Issue 9 will commence in audits from 1st February 2023. All certificates issued against audits carried out prior to this date will be against Issue 8 and be valid
20、 for the period specified on the certificate. F900e: Food Safety Consultation Draft BRCGS Global Standard Food Safety, Issue 9 Version 1 6/12/2021 Page 5 of 81 Part II - Requirements How the requirements are set out Each main section or subsection of the requirements in the Standard begins with a st
21、atement of intent. This sets out the expected outcome of compliance with the requirements of that section. This forms part of the audit and all companies must comply with the statements of intent. Below the statements of intent in the tables are more specific and detailed requirements (clauses) that
22、, if applied appropriately, will help to achieve the stated objective of the requirement. All of the requirements shall form part of the audit. Colour coding of requirements Production processes represent the key activities on site. The audit process therefore gives specific emphasis to the practica
23、l implementation of food safety procedures within the factory and general good manufacturing practices. Auditing these areas forms a significant proportion of the audit (around 50% of the audit time is spent auditing production and site facilities, interviewing staff, observing processes and reviewi
24、ng documentation in production areas with the relevant staff). Production areas include factory production, storage, dispatch, engineering, on-site laboratory facilities and external areas such as site security. As an aid to this process, the requirements within the Standard have been colour coded.
25、This shows the activities that would usually be audited as part of the assessment of the production areas and facilities and those that would form part of an audit of records, systems and documentation. Key to colour coding of requirements Audit of production facilities and good manufacturing practi
26、ce Audit of records, systems and documentation Requirements assessed in both Issue 9 has, for the first time, introduced a blended audit option into the Food Standard (see Part III Summary of the Audit Protocol). This audit option uses ICT (Information and Communication Technology) to remotely audit
27、 documentation, prior to an onsite audit of production facilities and good manufacturing practice. The colour coding of the requirements therefore also acts as an indication of the clauses which may be audited remotely. (It must be noted that whether a specific clause is actually audited remotely or
28、 onsite, during a blended audit, is subject to several considerations, including the certification body risk assessment. Therefore, the green colour coding is indicative of the maximum number of clauses which may be audited remotely and not an indication of those which will always be audited remotel
29、y during a blended audit). Fundamental requirements Within the Standard certain requirements have been designated as fundamental requirements. These are marked with the word FUNDAMENTAL and denoted with the F900e: Food Safety Consultation Draft BRCGS Global Standard Food Safety, Issue 9 Version 1 6/
30、12/2021 Page 6 of 81 following symbol . These requirements relate to systems that are crucial to the establishment and operation of an effective food quality and safety operation. The requirements deemed fundamental are: Senior management commitment and continual improvement (1.1) The food safety pl
31、an HACCP (2) Internal audits (3.4) Management of suppliers of raw materials and packaging (3.5.1) Corrective and preventive actions (3.7) Traceability (3.9) Layout, product flow and segregation (4.3) Housekeeping and hygiene (4.11) Management of allergens (5.3) Control of operations (6.1) Labelling
32、and pack control (6.2) Training: raw material handling, preparation, processing, packing and storage areas (7.1) Failure to comply with the statement of intent of a fundamental requirement (i.e. a major non-conformity) leads to non-certification at an initial audit or withdrawal of certification at
33、subsequent audits. This will require a further full audit to establish demonstrable evidence of compliance. Additional requirements The requirements in sections 1 7 shall be applied to all operations, except for section 5.8 which only applies to sites manufacturing, processing or packing pet food or
34、 animal feed, and section 5.9 which only applies to animal primary conversion. Where products require high risk, high care or ambient high care production facilities (as defined in appendix 2 of the Standard), these requirements are listed in section 8. Any site that requires high risk, high care or
35、 ambient high care facilities is required to meet the requirements in section 8. Where a site also handles traded products (traded products are defined as food products, that would normally fall within the scope of the Standard and are stored at the sites facilities, but that are not manufactured, p
36、rocessed, reworked or packed at the site being audited) the site can opt to include these products within the scope of their BRCGS audit. The requirements for traded products are detailed in section 9. Documented procedures In many instances, the Standard specifically states that requirements shall
37、be satisfied by documented procedures, processes, plans or records, in others, this is implied. However, the definitions in the Standard glossary (e.g. procedure) clearly indicate that a documented system is required in these situations, as the company needs to be able to demonstrate that systems ar
38、e in place, working consistently and that documents are available for reference when required. Any policies and documents must be written in sufficient detail to satisfy their purpose and must reflect the activities that happen in practice. These documents can be hard copy (i.e. paper-based) or elec
39、tronic. F900e: Food Safety Consultation Draft BRCGS Global Standard Food Safety, Issue 9 Version 1 6/12/2021 Page 7 of 81 Layout of the requirements 1 Senior management commitment 1.1 Senior management commitment and continual improvement 1.2 Organisational structure, responsibilities and management
40、 authority 2 The food safety plan HACCP 2.1 The HACCP food safety team 2.2 Prerequisite programmes 2.3 Describe the product 2.4 Identify intended use 2.5 Construct a process flow diagram 2.6 Verify process flow diagram 2.7 List all potential hazards associated with each process step, conduct a hazar
41、d analysis and consider any measures to control identified hazards 2.8 Determine the critical control points (CCPs) 2.9 Establish validated critical limits for each CCP 2.10 Establish a monitoring system for each CCP 2.11 Establish a corrective action plan 2.12 Validation of the HACCP plan and eEsta
42、blish verification procedures 2.13 HACCP documentation and record-keeping 2.14 Review the HACCP plan 3 Food safety and quality management system 3.1 Food safety and quality manual 3.2 Document control 3.3 Record completion and maintenance 3.4 Internal audits 3.5 Supplier and raw material approval an
43、d performance monitoring 3.6 Specifications 3.7 Corrective and preventive actions 3.8 Control of non-conforming product 3.9 Traceability F900e: Food Safety Consultation Draft BRCGS Global Standard Food Safety, Issue 9 Version 1 6/12/2021 Page 8 of 81 3.10 Complaint-handling 3.11 Management of incide
44、nts, product withdrawal and product recall 4 Site standards 4.1 External standards and site security 4.2 Site security and fFood defence 4.3 Layout, product flow and segregation 4.4 Building fabric, raw material handling, preparation, processing, packing and storage areas 4.5 Utilities water, ice, a
45、ir and other gases 4.6 Equipment 4.7 Maintenance 4.8 Staff facilities 4.9 Chemical and physical product contamination control: raw material handling, preparation, processing, packing and storage areas 4.10 Foreign-body detection and removal equipment 4.11 Housekeeping and hygiene 4.12 Waste/waste di
46、sposal 4.13 Management of surplus food and products for animal feed 4.14 Pest management 4.15 Storage facilities 4.16 Dispatch and transport 5 Product control 5.1 Product design/development 5.2 Product labelling 5.3 Management of allergens 5.4 Product authenticity, claims and chain of custody 5.5 Pr
47、oduct packaging 5.6 Product inspection, onsite product testing and laboratory analysis 5.7 Product release 5.8 Pet food and animal feed F900e: Food Safety Consultation Draft BRCGS Global Standard Food Safety, Issue 9 Version 1 6/12/2021 Page 9 of 81 5.9 Animal primary conversion 6 Process control 6.
48、1 Control of operations 6.2 Labelling and pack control 6.3 Quantity weight, volume and number control 6.4 Calibration and control of measuring and monitoring devices 7 Personnel 7.1 Training: raw material handling, preparation, processing, packing and storage areas 7.2 Personal hygiene: raw material
49、 handling, preparation, processing, packing and storage areas 7.3 Medical screening 7.4 Protective clothing: employees or visitors to production areas 8 Production risk zones - High-risk, high-care and ambient high-care production risk zones 8.1 Layout, product flow and segregation in high-risk, high-care and ambient high-care zones 8.2 Building fabric in high-risk and high-care zones 8.3 Maintenance in high-risk and high-care zones 8.4 Staff facilities for high-risk and high-care zones 8.5 Housekeeping and hygiene in high-risk and high-care zones 8.6 Waste/waste disposal in high-risk, high