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Enhancements Details - Global Standard for Food Safety
Issue 5 versus Issue 4


The publication The BRC Global Standard for Food Safety Issue 5 follows an extensive
benchmarking and consultation process. The following details the enhancements from Issue 4.

The Standards name has been revised to reflect its international appeal. It does not contain
BRC in the title and is now the Global Standard for Food Safety.

The Standard is written from the perspective of a company undergoing audit and includes the
following:

Update of terminology - evaluation / evaluator now referred to as audit and auditor

Introduction to BRC Global Standards Directory

Link with other BRC Standards

Qualifications, Training and Experience Requirements for Auditors

Certificate Template

Optional Unannounced audits
In order to demonstrate confidence in their quality and safety systems, companies may elect to
undertake optional unannounced audits. This may influence the frequency of customer audit,
where conducted, and other performance procedures applied by the customer.

The decision to participate in the scheme rests with the company, and is open to those companies
who have been awarded certification grades A or B in their normal annual audit.

The unannounced audit will occur at any stage within the 12 month duration of the existing
certificate, but will typically occur within the 6-12 month time frame.

The audit will, as for the normal annual audit, examine all aspects of the companys systems
against the requirements of the Global Standard for Food Safety. The grading criteria will be as
for an announced audit.

Successful completion of the audit will result in the awarding of certification grade A, B or C.
The unannounced audit will be distinguished by an *, so companies completing the audit will be
awarded Grade A*, B* or C* where * indicates an unannounced audit. This grade will appear on
the certificate, which will supersede the existing certificate. The existing certificate will be
revoked.

If the company wishes to remain in the optional unannounced audit scheme the next audit will
occur at any stage within the duration of the certificate. If the company wishes to withdraw from
the optional unannounced audit scheme, the next audit will be announced and will occur at the
end of the period covered by the certificate awarded at the unannounced audit.
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Grading
A more rigorous grading scheme for grades B, C and D has been introduced with a revisit by the
certification body required within 28 days to verify corrective actions for Grade C as well as audit
frequency reduced to 6 months. For full details see Appendix 1.

Product Categories
These have been reviewed and updated and are now cross referenced with fields of audit
pertinent to auditor requirements. This listing is more clearly based on product technologies. See
Appendix 2 for the full product category list.

Report Format
The report format has been updated to provide enhanced presentation of information to the user
and report owner.

Auditor Qualifications
Details on the requirements for auditors is now included within the Standard to ensure
transparency and allow companies to verify auditor qualifications.

Audit Protocol
Clarification of some further audit protocol points include:

Auditor selection as guidance the same auditor should not carry out more than 3
consecutive visits to a site.

Action to be taken by company and certification body detailed when extension to scope is
required.

Details requirement for BRC administration fee (currently 75).

Clarification of non conformity against fundamental = non conformity against statement
of intent.

Corrective action time now clearly stated as 28 calendar days.

Justifiable circumstances for certificate expiry defined the requirements now include a
penalty of a major non conformity if the company goes out of certification (clause 1.11).

Definition and actions required for certification of seasonal products.

Feedback and complaints to the BRC are encouraged. Details on how to do this are
included. The company has the right to appeal to the certification body within 7 calendar
days of a certification decision.

Glossary of terms updated.







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Requirements Clauses
The requirements have been reviewed and expanded (now consisting of 326 clauses from 270 in
Issue 4). These provide more detailed guidance and clarity to facilitate interpretation for
certification bodies and companies. Requirements have been slightly re-ordered and some
deleted, therefore section numbers have been updated.

To assist companies in the implementation of requirements details are shown in bullet-pointed
lists. Where the phrases may include and not an exhaustive list are stated, then this points are
provided as a guideline as to what to include in a policy or procedure and each should be
considered, although it may not be pertinent to the process or company to include all these points.
Where shall include and as a minimum precede bullet-pointed lists, all these points must be
inclided and shall be included in the audit by the auditor.

1. Management Commitment and Continual Improvement (14 clauses from 8)
Raised importance and emphasis - now part 1 and a fundamental (from 2.5, 2.7 and 2.8)
Additional requirements:
Clear communication channels
Review specified annually
Additional requirements specific to audit process:
Current issue of Standard required
Maintenance of certification
Attendance of operations/production manager at audit meetings
Closing of non-conformities from previous audit

2. HACCP (28 clauses from 10, now 7 pages from 1)
Far more comprehensive and contains guidance to companies to ensure a thorough HACCP study
is undertaken.
Follows Codex Alimentarius steps and has the following additional requirements:
Define product and background information needs to be included as evidence
Identify intended use
Construct and verify flow diagram
Suggested use of decision tree for CCP determination
Validation of critical limits
Specific requirements for documentation of details such as monitoring records signed and
dated, corrective action to include handling of unsafe products
Review specified annually

3 Quality Management System General Requirements
Statement of Intent deleted

3.1 Now Food Safety and Quality Policy (2 clauses from 5)
Continual improvement required
Policy must be signed and dated by senior manager

3.2 Now Food Safety and Quality Manual (3 clauses from 4)
Review required at planned intervals.

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3.3 Organisational Structure, Responsibilities and Management Authority
(6 clauses from 6)
Minimal change to text.
The company shall have an organisation chart

3.4 Contract Review and Customer Focus (5 clauses from 2)
Requirements now more clearly defined:
Identification of individuals responsible for communication with customers
Customer requirements identified and agreed and reviewed at predetermined frequencies

3.5 Internal Audit (7 clauses from 6)
Minimal change - specific requirement to audit annually

3.6 Purchasing Supplier Approval and Performance Monitoring (5 clauses from 6)
Statement of intent for purchasing and supplier approval merged
No change to wording

3.7 General Documentation Requirements
Statement of intent deleted

3.7.1 Documentation Control (5 clauses from 6)
Documents required in appropriate languages
Period of retention clause moved to 3.7.3

3.7.2 Specifications (6 clauses from 4)
Manufacturing instructions shall comply with recipes and be fully implemented
Documented procedure for amendment and approval and readily accessible to staff

Procedures sub section deleted covered in documentation control

3.7.3 Record completion (6 clauses from 4)
Period of retention shall be related to shelf life, legislation and customer requirements.

3.8 Corrective and Preventive Action (5 clauses from 4)
Minimal change wording updated to make clearer and place emphasis on preventive action and
verification.

3.9 Traceability (5 clauses from 4)
Test to include quantity check / mass balance
Test to be carried out annually

3.10 Complaint Handling (4 clauses from 3)
System to effectively capture and record complaints required

3.11 Management of Incidents, Product Withdrawal and Product Recall
(8 clauses from 6)
More in depth guidance on what to include and consider:
Contingency planning for business continuity: disruption services, disaster, sabotage
Requirement for annual testing with documentation of timing of key stages
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Notification of product recall to certification body previously in protocol, now a
requirement

4.1 External Site Standards (6 clauses from 8)
Location and Perimeter & Grounds section merged
Deleted requirements - Site boundaries and unobstructed area against external walls
Site to be of suitable size, construction and design
External traffic routes to be suitably surfaced and maintained
Maintenance of building fabric

4.2 Site Security (7 clauses)
New section, requires:
Controlled access and training of staff
Secure storage of materials
Registration and approval of premises

4.3.1 Layout, product flow and segregation (11 clauses from 13)
Minimal change, some points have moved to other sections eg site security, on site lab facilities.
Temporary structure control

4.3.2 Fabrication walls, floors etc (16 clauses from 16)
Minimal change. Some clarifications:
Waste to go directly to drain
Clarification of where floor falls required
Requirements for windows based on risk assessment
Additional requirement of doors to be in good condition and cleanable

4.4 Services now called Utilities (3 clauses from 3)
Minimal change, clarification of requirements only

4.5 Equipment (4 clauses from 3)
Clarification of requirements
Certificates of conformity for suitability for use eg conveyor belts for food use

4.6 Maintenance (10 clauses from 5)
Expanded. Includes additional requirements of:
Control of maintenance contractors
Following maintenance work, documented hygiene clearance sign off required
Suitability of use of maintenance consumables
Control of engineering workshops to prevent contamination risks

4.7 Staff Facilities (12 clauses from 10)
Updated and clarified.
Sufficient storage facilities for personal items to be provided
Eating of food outside in designated area with control of waste
Specification for handwash detailed provision of water, liquid soap, towels or air drier
and instructions for use plus high risk requirement for hand free operation taps and
disinfection.
Specification for handwash in toilets detailed provision of water, soap, hand drying and
signage
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Specific requirements for smoking areas extraction, waste receptacles, handwash facilities
and signage

4.8 Chemical and Physical Contamination Control (13 clauses from 8)
Expanded, split into subsections for chemical, metal, glass, wood and other. More guidance notes
included.
Specification for chemical control detailed approved purchase, MSDS, suitability for food
use, identified and secured and use by trained staff
Specification for metal control procedures required for knives and blades etc
Specification for glass breakage procedures quarantining, cleaning and release of area and
personnel
Inspection required for sieves, filters and magnets
Procedure for minimising foreign body contamination packaging during filling eg use of air
jets on line
Contamination risks from building (previous 3.7.2) now covered in catch all clause of
4.8.1
Incompatible materials (previous 3.7.6) now covered under storage 4.12.1

4.9 Housekeeping and Hygiene (7 clauses from 7)
Specification for detail to be included in cleaning procedures responsibility, frequency,
method, etc
CIP control
Cleaning equipment included to be fit for purpose, identified and stored

4.10 Waste / Waste Disposal (6 clauses from 5)
Updated to include the need for categorisation and disposal to fulfil legislative requirements
Specification detailing requirement for waste containers / rooms identified, cleanable and
maintained

4.11 Pest Control (9 clauses from 11)
More general overview, with specific details deleted as these should be identified through a
comprehensive pest control programme.
The following is specified:
Requirement for pest control programme to be in place with a frequency of visits based on
risk assessment
Clear specification for documentation required
Bait station design and use specified
Requirement for action in event of infestation
Clear responsibility for company to action recommendations
Catch tray analysis required annually

4.12 Storage and Transport (10 clauses from 10)
Storage now covered as well as transport
Guidance on details to be included or considered in procedures additional requirements:
Off floor and away from walls, use of bulk tankers, pre-loading and unloading inspection
Storage areas to be kept dry and well ventilated
Suggested that 3
rd
party contractors are certified to Global Standard for Storage and
Distribution
Traceability to be ensured during storage and transport

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5.1 Product Design / Development (9 clauses from 6)
Shelf life trials shall confirm compliance with microbiological, chemical and organoleptic
criteria
Specific reference to control of handling requirements for materials such as allergens in
development process
Product packaging to be confirmed as suitable for use and legal
Product claims such as a nutritional claim shall be validated
Effective communication of changes to formulation or process

5.2 Handling Requirements for Specific Materials Materials containing Allergens and
Identity Preserved Materials (11 clauses from 4)
Comprehensive update and now split into 2 subsections Allergens and ID Preserved
Requirement to list all allergen containing materials, intermediate and finished products
Risk assessment to identify and control routes of contamination to develop procedures of
segregation, use of dedicated equipment and staff policies
Claims to be fully validated
Validation of cleaning methods including waste handling and spillage controls
Staff training in allergen handling
Review of non-conformities involving allergens
Risk assessment required for raw materials requiring ID preservation
Risk assessment of routes of contamination of ID preserved materials

5.3 Foreign Body Detection (6 clauses from 6)
Foreign body detector required unless it is justified otherwise
Specification for checks frequency and sensitivity, trained personnel and documentation

5.4 Product Packaging (6 clauses from 8)
Certificates of conformity or other evidence to confirm suitability for use
Previous 4.4.7 (staples in packaging) now moved to 4.8.3.4 (physical contamination control)
Product contact liners shall be appropriately coloured and of sufficient gauge to prevent
contamination

5.5 Product Inspection and Laboratory Testing (9 clauses from 5)
Laboratory testing now a subsection
Test results to be recorded and analysed for trends and action taken
Requirement for organoleptic tests
Requirement for ongoing shelf life assessment
Pathogen testing to be subcontracted or remotely located from manufacturing
Design and operation of labs to minimise product risk security and access
Clarification of procedures for reliability of results recognised methods, documented
methods, staff training, ring testing, equipment calibration

Stock Rotation deleted incorporated into Storage and Transport

5.6 Control of Non-conforming Product (4 clauses from 5)
Minimal change to wording

5.7 Product Release (2 clauses from 2)
Minimal change to wording

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6.1 Control of Operations (9 clauses from 8)
Wording clarified
CCPs to be transferred to day to day production controls
Carried out by trained staff
Procedures to ensure product is packed into correct packaging

6.2 Quantity Weight, Volume and Number Control (3 clauses from 4)
previous clause 5.2.2 deleted importing pre-packed goods

6.3 Calibration and Control of Measuring and Monitoring Devices
(5 clauses from 7)
Clarification on details of procedures

7.1 Training (6 clauses from 6)
Less emphasis on training, more on competence
Requirement for: identifying required competency for role, monitoring training requirement
and delivery including in relevant language
Details to be recorded on training name, date, duration, course contents, training provider

7.2 Access and Movement of Personnel (5 clauses)
New section
Plan of site showing access points and travel routes
Design and layout requirements
Personnel training on procedures

7.3 Personal Hygiene (11 clauses from 11)
Compliance to rules to be regularly checked
Visitors to be controlled via other means if not complying to requirement of fingernails
Plasters to be coloured different from product (preferably blue)

7.4 Medical Screening (4 clauses from 3)
Wording clarified

7.5 Protective Clothing (11 clauses from 9)
Requirement to document policy
Provided in sufficient numbers
Requirement to cover clothing above the knee has been deleted and replaced with of suitable
design to prevent product contamination
Clean and dirty clothing to be segregated
Clarification of laundering by the employee this must be controlled
Specification for use of gloves suitable for food use, disposable, distinctive colour, intact
High risk clothing shall be removed and stored in a designated changing area
Requirement for single use mob hats deleted







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Appendix 1

Grading Scheme

Grade
Critical or Major
Non-conformity
Against the
Statement of
Intent of a
Fundamental
Requirement
Critical Major Minor Corrective Action Audit
frequency
A 0 10 or less Objective evidence in 28 days 12 months
B 1 10 or less Objective evidence in 28 days 12 months
B 0 11 to 20 Objective evidence in 28 days 12 months
C 2 20 or less Re-visit required within 28
days
6 months
C Less
than 2
Up to 30 Re-visit required within 28
days
6 months
D 1 or more Certification not granted.
Re- audit required

D 1 or
more
Certification not granted.
Re- audit required

D 3 or
more
Certification not granted.
Re- audit required

D 2 21 or
more
Certification not granted.
Re- audit required

D Less
than 2
31 or
more
Certification not granted.
Re- audit required












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Appendix 2
Product Categories
The following product examples are given as guidance only and this not an exhaustive list.
Field of
Audit
No. Category
Description
Product Examples Storage
Conditions
Examples of Knowledge
of Technology Required
by Auditor
1 Raw Red
Meat
Beef / Veal, Pork,
Lamb, Venison,
Offal, Other Meat
Chilled
Frozen
Slaughter, Primary Cutting
and Butchery
Vacuum Packing
Modified Atmosphere
Packaging
2 Raw Poultry Chicken, Turkey,
Duck, Goose, Quail,
Farmed and Wild
Game
Shell Egg
Chilled
Frozen
Slaughter and Primary
Cutting
Vacuum Packing
Modified Atmosphere
Packaging
3 Raw
Prepared
Products
(Meat and
Vegetarian)
Bacon;
Comminuted Meat
Products e.g Fish
Fingers; Sausages;
Meat Puddings;
Ready to Cook
Meals; Ready
Prepared Meat
Products; Pizzas;
Vegetable Prepared
Meals; Steamer
Meals
Chilled
Frozen
Retail Butchery,
Processing and Packing
Curing, Vacuum Packing,
Modified Atmosphere
Packaging
High Care / Low Risk
Principles
Raw products
of animal or
vegetable
origin that
require
cooking prior
to
consumption
4 Raw Fish
Products and
Preparations
Wet Fish, Molluscs,
Crustacea,
Comminuted Fish
Products, Cold
Smoked Fish,
Ready Prepared
Fish Products e.g
Fish Pie
Chilled
Frozen
Stunning, Harvesting
Vacuum Packing,
Modified Atmosphere
Packaging
High Care / Low Risk
Principles
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Field of
Audit
Categ
ory
No.
Category
Description
Product Examples Storage
Conditions
Knowledge of Technology
Required
5 Fruits,
Vegetables
and Nuts
Fruit, Vegetables,
Salads, Herbs,
Nuts (unroasted)
Fresh Washing, Grading

Fruit,
vegetables
and nuts
6 Prepared
Fruit,
Vegetables
and Nuts
Prepared / Semi-
Processed Fruit,
Vegetables and
Salads including
Prepared Ready to
Eat Salads;
Coleslaws; Chips,
Frozen Vegetables

Chilled
Frozen
Blanching, Freezing
High Care Principles
Processed
foods and
liquids with
pasteurisation
or UHT as
heat
treatment or
similar
technology
7 Dairy, Liquid
Egg
Liquid Egg, Liquid
Milks / Drinks,
Cream, Liquid Tea
and Coffee
Creamers, Yogurts,
Fermented Milk-
based Products,
Fromage Frais /
Crme Frache
Ice Cream
Cheeses- Hard/Soft
/ Mould Ripened /
Unpasteurised /
Processed Cheese /
Cheese Food
Long Life Milks,
Non Dairy Products
e.g Soya Milk,
Ambient Yogurts,
Custards etc
Fruit Juices
(includes freshly
squeezed and
pasteurised,
smoothies)
Dried Whey
Powder, Dried Egg,
Dried Milk / Milk
Formulation

Chilled
Frozen



Frozen
Chilled


Ambient


Chilled


Ambient
Dairy Technology
Pasteurisation, Separation,
Fermentation
High Risk Principles
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Field of
Audit
Categ
ory
No.
Category
Description
Product Examples Storage
Conditions
Knowledge of Technology
Required
8 Cooked
Meat/Fish
Products
Cooked Meats e.g
Ham, Meat Pt;
Hot Eating Pies;
Cold Eating Pies;
Molluscs (Ready to
eat); Crustacea
(Ready to Eat); Fish
Pt
Hot Smoked Fish;
Poached Salmon
Chilled
Frozen
High Risk /Low Risk
Principles
Vacuum Packs
Heat Treatment
9 Raw Cured
and/or
Fermented
Meat and
Fish

Parma Ham; Cold
Smoked Salmon e.g
Gravalax; Air Dried
Meats / Salami;
Ready to Eat
Smoked Fish;
Fermented Meats;
Dried Fish
Chilled Curing, Fermentation
High Risk /Low Risk
Principles
Processed
foods
Ready to eat
or heat and
eat foods ie
heat
treatment or
segregation
and processes
that control
product
safety
10 Ready Meals
and
Sandwiches;
Ready to Eat
Desserts
Ready Meals,
Sandwiches, Soups,
Sauces, Pasta,
Quiche, Flans, Meal
Accompaniments,
Cream Cakes,
Trifles, Assembled
High Risk Sweet
Desserts.
Chilled
Frozen
High Risk /Low Risk
Principles
Ambient
stable
products
with
pasteurisation
or
sterilisation as
heat
treatment
11 Low/High
Acid in Cans
/ Glass
Canned Products
eg Beans, Soups,
Meals, Fruit, Tuna

Products Packed in
Glass
eg Sauces, Jams
Pickled Vegetables

Pet Food
Ambient Canning
Thermal Processing
UHT

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Field of
Audit
Categ
ory
No.
Category
Description
Product Examples Storage
Conditions
Knowledge of Technology
Required
12 Beverages Soft Drinks
including Flavoured
Water, Isotonics,
Concentrates,
Squashes, Cordials,
Minerals, Table
Waters, Ice, Herbal
Drinks, Milk and
Cereal Beverages;
Food Drinks
Ambient Water Treatment
Heat Treatment
13 Alcoholic
Drinks and
Fermented /
Brewed
Products
Beer, Wine, Spirits
Vinegars
Alcopops
Ambient Distilling, Fermentation,
Fortification
14 Bakery Bread, Pastry,
Biscuits, Cakes,
Tarts, Breadcrumbs
Ambient Baking
15 Dried Foods
and
Ingredients
Soups, Sauces,
Gravies, Spices,
Stocks, Herbs,
Seasonings, Stuffings,
Pulses, Legumes,
Rices, Noodles, Nut
Preparations, Fruit
Preparations, Dried
Pet Food, Vitamins,
Salt, Additives,
Gelatine, Glace Fruit,
Home Baking,
Syrups, Gases
Tea, Instant Coffee
and Coffee
Creamers
Ambient Drying
Heat Treatment
16 Confectionery Sugar, Chocolate,
Gums and Jellies,
other Sweets
Ambient Heat Treatment
17 Cereals and
Snacks
Oats, Muesli,
Breakfast Cereals,
Roasted Nuts,
Crisps, Poppadoms
Ambient Extrusion, Heat Treatment
Ambient
stable
products not
involving
sterilisation as
heat
treatment

18 Oils and Fats Cooking Oils,
Margarine,
Shortening,
Spreads, Butter,
Suet, Ghee
Salad Dressings,
Mayonnaise,
Vinaigrettes
Ambient Refining, Hydrogenation