Section 6 – Process Control Control of operations (6.1) has been reworded to ensure that the production process is managed through recipes and process specifications to control not only product safety but also consistent quality of the products produced (6.1.1). New clauses have been added to ensure that the production lines are checked before start up and at product changes [...]
With the Olympics just around the corner the Food Standards Agency have launched a campaign and some useful sources of information about their role and the role of caterers to ensure food safety. The link can be found here. We think that this is an opportunity to promote the value of the independent food hygiene audit to any individual or [...]
For this post we will look at the requirements and changes within section 5 of Issue 6 of the BRC Global Food Safety Standard. Section 5 – Product Control Product design and development (5.1) has been slightly revised to ensure that the development process does not unwittingly introduce new hazards to the production facility. This means that a scope for [...]
The Food Standards Agency has reported a flurry of activity by the local authorities across England which has resulted in the milestone of more than 250 local authorities joining this food hygiene rating scheme. It is expected that coverage will be 97% across England, Wales and Northern Ireland before the end of 2012. What is the Food Hygiene Rating Scheme? [...]
This time around we look at some of the major changes to the Site Standards Section. This change was driven by the need to ensure that certification bodies spend more time in the factory and more time assessing housekeeping controls. Many in the industry support this as a sensible measure of the true food safety status of food factories: Section 4 – [...]
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