Understanding BRCGS Environmental Control

BRCGS offers guidelines and standards that help food manufacturers and suppliers maintain high levels of quality and safety throughout the production process. While the primary focus of BRCGS is on food safety and quality, it also includes clauses and requirements related to environmental control.

Environmental control within BRCGS encompasses various aspects, including

Resource Management: Efficient use of resources such as water, energy, and raw materials to minimize waste and environmental impact.

Waste Management: Proper handling and disposal of waste generated during production processes, with an emphasis on reducing, reusing, and recycling.

Pollution Prevention: Measures to prevent air, water, and soil pollution arising from production activities, including the use of environmentally friendly chemicals and technologies.

Sustainable Sourcing: Encouraging the use of sustainably sourced ingredients and materials to reduce deforestation, habitat destruction, and greenhouse gas emissions.

Carbon Footprint Reduction: Initiatives aimed at reducing carbon emissions throughout the supply chain, including transportation and packaging.

Implementing Environmental Control Measures

To comply with BRCGS standards regarding environmental control, companies must implement robust management systems and procedures. Here are some key steps involved:

Environmental Policy: Develop a clear environmental policy outlining the company’s commitment to sustainability, pollution prevention, and resource efficiency.

Risk Assessment: Identify and assess environmental risks associated with various stages of the production process, including raw material sourcing, manufacturing, packaging, and distribution.

Compliance Monitoring: Regularly monitor and audit environmental performance to ensure compliance with BRCGS standards and legal requirements.

Training and Awareness: Provide training and awareness programs to employees regarding environmental issues, best practices, and their roles in achieving environmental objectives.

Continuous Improvement: Implement mechanisms for continuous improvement, such as setting environmental targets, tracking performance metrics, and implementing corrective actions as necessary.

Benefits of Environmental Control in BRCGS

Adopting effective environmental control measures in accordance with BRCGS standards offers several benefits:

Enhanced Reputation: Demonstrating a commitment to environmental sustainability can enhance the company’s reputation and brand image, attracting environmentally conscious consumers and business partners.

Cost Savings: Improving resource efficiency and waste management practices can lead to significant cost savings through reduced energy consumption, raw material usage, and waste disposal costs.

Regulatory Compliance: Ensuring compliance with environmental regulations and standards mitigates the risk of fines, penalties, and legal liabilities.

Risk Mitigation: By identifying and addressing environmental risks, companies can reduce the likelihood of environmental incidents, such as pollution spills or regulatory violations, which could disrupt operations and damage reputation.

Long-Term Sustainability: Implementing sustainable practices not only benefits the environment but also ensures the long-term viability and resilience of the business in a changing regulatory and market landscape

Conclusion

Environmental control is an integral part of BRCGS standards, aligning food safety and quality management with sustainability objectives. By implementing robust environmental management systems and practices, companies can minimize their environmental footprint, enhance their reputation, and contribute to a more sustainable future. Embracing environmental control within BRCGS not only ensures compliance with regulatory requirements but also fosters innovation and competitiveness in the global marketplace. As businesses continue to prioritize sustainability, environmental control will play an increasingly vital role in shaping the future of food production and supply chain management

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BEFORE THE SURVEY : PLANNING

The typical duration is two – four weeks. But it is your choice as to the
duration (there is no technical deadline). There fore With regards to how the survey is completed.
o Senior employees typically take the survey on their own computer / device.
o Other employees (e.g. those on the factory floor) typically use shared computers
or devices: the survey is set up by an IT representative, then employees take the
survey one-by-one.

Employees should be given sufficient time (15 – 20 minutes) during their working day. It
is not recommended that employees be requested to complete the survey during their
normal break times or outside their working hours because this will normally mean
they rush.
In addition, anonymity should be a consideration. Ideally employees should have
privacy to complete the survey, to ensure they feel that they can answer honestly
without being observed.
Note: The survey must be completed in one sitting, it cannot be saved and completed
later.

BEFORE THE SURVEY : COMMUNICATION

It is important to communicate the assessment well to employees.
To maximise the impact and credibility of communications, consider the following:
o Source: communications should originate from senior representatives and
should be propagated via respected peers.
o Method: this varies per client, but generally includes briefings and emails.
o Message: the intent of the assessment must be made clear, specifically:
it is not just about a total score.
it gives insight into relative strengths and weaknesses.
honesty is paramount, and will dictate the value of the process.
the assessment will enable action planning and improvement.
answers are anonymous; no personal information is collected, and the
reporting will not allow individual responses to be viewed.
o Follow-up: this reinforces the message and drives uptake (e.g. countdowns,
progress updates).

BEFORE THE SURVEY : TARGET RESPONSE NUMBERS

During your application for the FSCE Module food safety, you
provided the total number of employees at your Site at the following hierarchy levels:
MANAGER / SENIOR MANAGER: A member of staff whose work is not typically on the
‘shop floor’ and who plans and manages the work of others.
SUPERVISOR / TEAM LEADER: A member of staff who typically works on the ‘shop floor’
and has the responsibility to supervise or manage others within their area or team.
OPERATOR / OPERATIVE: A member of staff who typically has a line role and is not
responsible for managing or supervising others. The best scenario is that everyone at the
Site completes the survey, which will provide the most data to analyse. However, the
larger the number of people at a site, the harder this can be. We therefore set minimum
targets based on the numbers you provided, using the percentages shown below to
achieve a representative sample:

Based on these percentages, we calculate the minimum targets and communicate
them to you in the survey welcome email.

For example: If a site has 100 employees, the minimum target is 50%. Therefore, if the
100 employees include 10 managers, 20 supervisors and 70 operators, they would need
a minimum of 5 managers, 10 supervisors and 35 operators to complete the survey
(50% of each hierarchy level).
The minimum targets from the above example would be communicated in the survey
registration email in the following format:

• Manager / Senior Manager: 5 (50% of Site total)
• Supervisor / Team Leader: 10 (50% of Site total)
• Operator: 35 (50% of Site total
  Conclusion
  Creating a food safety culture of excellence isn’t just a process—it’s second nature.
  Invest in culture alongside training, system implementation, and auditing to ensure
  effective product safety management systems

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BRCGS, formerly known as the British Retail Consortium Global Standards, is a leading brand and consumer protection organization. It sets the benchmark for best practices in the food and beverage industry, ensuring the quality and safety of products worldwide.

The Benefits of BRCGS on Food Safety and Human Health

BRCGS certification is more than a mere compliance tick mark; it’s a comprehensive approach to managing product safety, integrity, legality, and quality. Here are some of the key benefits :

• Enhanced Food Safety: BRCGS standards improve food safety management systems, leading to safer food for consumers.
• Operational Efficiency: Certified organizations often see improved operational practices, which can lead to fewer errors and reduced waste.
• Commercial Growth: Compliance with BRCGS standards can open new market opportunities and increase consumer trust.
• Improved Profitability: By streamlining processes and reducing the costs of failure, BRCGS can positively impact the bottom line.
• Innovation: The framework encourages innovation in food safety practices, keeping certified companies at the forefront of the industry.

The Impact of BRCGS Certification on Today’s Food

The BRCGS certification program has significantly influenced the food industry by setting a global standard for food safety and quality. The certification:

• Drives Competitiveness: Encourages investment and modernization, which in turn increases competitiveness in the global market.
• Ensures Quality: Provides a framework that helps businesses manage the quality and safety of their food products effectively.
• Builds Consumer Confidence: The BRCGS mark assures consumers of the product’s safety and quality, influencing purchasing decisions.

The Scope of BRCGS Certification

The scope of BRCGS certification is broad, covering various aspects of the food industry, from manufacturing to storage and distribution. It ensures that all parts of the supply chain are adhering to the highest standards of quality and safety. The certification process includes a rigorous audit that assesses a company’s adherence to the BRCGS standards, which are globally recognized and benchmarked by the Global Food Safety Initiative (GFSI).

In conclusion, BRCGS plays a pivotal role in shaping the food industry by promoting best practices that benefit both businesses and consumers. Its comprehensive standards and certification process make it a cornerstone of global food safety and health.

What’s new for BRCGS Food 9?

Compared to its predecessor, Issue 9 of the BRCGS Food Standard contains a number of significant changes. According to BRCGS, the new issue emphasizes key subjects to ensure global applicability of the Standard. Several new clauses have been added to the key areas listed below:

• Integration of the benchmark requirements of the Global Food Safety Initiative (GFSI 2020)
• Clear requirements to implement and comply with relevant legislation
• Detailed requirements to develop a food safety culture
• Revision of the section food safety plan to align with the Codex Alimentarius aspect Validation
• Clear and detailed requirements for outsourced processing
• Extending the food defence and food fraud requirements
• Detailed requirements for operational sites manufacturing pet foods for domestic animals and animal feed
• New section with requirements for sites completing animal primary conversion (e.g. for red meat, poultry or fish), (such as slaughterhouses or fisheries)
• Mandatory unannounced audit every 3 years
• Re-introduction of the blended announced audit option for recertifications consisting of a remote audit, followed by an on-site audit.

Key changes to the requirements for Issue 9 compared to Issue 8

These changes, listed in order of sections 1 to 9, are listed below.  The requirements in Sections 1 through 7 apply to all process steps, with the following exceptions:

• 5.8 applies only to sites manufacturing, processing or packing pet food or animal feed
• 5.9 applies only to animal primary conversion (such as slaughterhouses or fisheries)
• 8 applies only to high-risk, high-care or ambient high-care production facilities
• 9 applies only to traded products, this is a voluntary section

Section 1: Senior management commitment

1.1.2 Food Safety and quality culture

Following the introduction and initial implementation of food safety culture in Issue 8, the focus in this new issue continues to be on achieving positive culture change within a company. The objective of the standard is to promote behavioural changes necessary to improve the culture. This refers in particular to the awareness of the employees at a site with regard to product safety activities and compliance. There is a requirement that the site shall have a plan to maintain and develop the product safety and quality culture within the site. Clause 1.1.2 of the BRCGS Food 9 Standard defines examples of such activities:1.1.2 The site’s senior management shall define and maintain a clear plan for the development and continuing improvement of a food safety and quality culture. The plan shall include measures needed to achieve a positive culture change.This shall include:

• defined activities involving all sections of the site that have an impact on product safety. As a minimum, these activities shall be designed around:

– clear and open communication on product safety

– training

– feedback from employees

– the behaviours required to maintain and improve product safety processes performance measurement of activities related to the safety, authenticity, legality and quality of products

• an action plan indicating how the activities will be undertaken and measured, and the intended timescales
• a review of the effectiveness of completed activities.

The plan shall be reviewed and updated at least annually, at a minimum.

Section 2: Food Safety Plan – HACCP

HACCP principles of the current Codex Alimentarius impacted the revision of some clauses in the new issue. Sites are recommended to avoid multiple plans with different terminology, but it is not necessary to adopt the Standard’s terminology.

2.7.4 Where the control of a specific food safety hazard is achieved through prerequisite programmes (see section 2.2) or control measures other than critical control points (CCPs; see clause 2.8.1), this shall be stated and the adequacy of the programme to control the specific hazard validated

This clause only requires validating the specific prerequisite programmes for minimising or eliminating a specific hazard (in ISO 22000 operational PRPs). For example, cleaning up allergen cross-contamination (clause 5.3.8) or ensuring adequate cold storage temperature also during stocking and full storage in order to prevent the risk of bacterial growth. All other prerequisite programmes, such as pest control, staff hygiene or training are not included, neither is general floor or wall cleaning.

The requirements under 2.12 for “Validate the HACCP plan and establish verification procedures” (equivalent to Codex Alimentarius Step 11, Principle 6) are new. This new requirement reflects the recommendation from Codex Alimentarius General Principles of Food Safety for the validation of food safety controls. Changes to the HACCP or food safety plans which may affect product safety, shall be checked to ensure they effectively control the identified hazard before implementation.

Section 3: Food safety and the quality management system

3.4 Internal audits: Under clause 1.1.4 “Management review meetings”, the management review calls for results from internal audits, but they are not described in detail. The management review entry required here is the review of the summary of action plan results arising during internal audits. This applies not only to internal audits, but also to the programme of documented inspections or hygiene or site inspections.

3.5.4 Outsourced processing: New requirements have been added to ensure that outsourced processes are considered in a site’s HACCP plan and requirements are agreed and recorded in a specification. The definition of outsourced processing was clearly and in detail presented in a comprehensive statement of intent It is important that food safety is maintained throughout the outsourced production process.

The root cause analysis required in section 3.7 Corrective and preventive actions has been clarified to ensure a consistent approach and to provide better linkage with other sections for continuous improvement.

Section 4: Site standards

4.2 Food defence: This section lists food defence requirements. These requirements primarily call for a risk assessment of potential risks from deliberate contamination at the site. However, the risk assessment can also be combined with the requirements of section 5.4 Product authenticity, claims and chain of custody, which evaluates the adulteration of raw materials outside the site (food fraud).

For hygiene, the focus has been placed on equipment with regard to the most common non-conformities. Several other standards and best practice guidelines provide detailed recommendations for hygienic equipment and devices. Section 4.6 Equipment has therefore been completely revised to align with current good practice:

• Considering hygiene when purchasing new equipment or equipment that is new to the site.
• Requirement for mobile equipment
• Equipment design and its suitability for use in food production, commonly referred to as ‘hygienic design’, has evolved significantly since the publication of Issue 8.
• equipment purchase: new, refurbished, used equipment
• new clauses for installation (or commissioning)
• new clauses for mobile and static equipment

Section 5: Product control

5.4.7 The new requirement to validate product claims on labels has been added here .The numbering under section 5.6 Product inspection, on-site product testing and laboratory analysis has changed, the contents of the clauses from issue 8 have been slightly adjusted.

5.8 Pet food and animal feed requirements

Here the title has been clarified, instead of animal feed in version 8 the clause now refers to pet food and animal feed. New requirements have been established for manufacturers.

New clause 5.9 Animal primary conversion

Where a site completes animal primary conversion or meat processing (e.g. for red meat, poultry or fish), specific controls are required to ensure that the food is safe and fit for its intended use during animal processing.

Section 6.1 Control of operations

There is a new clause in this section requiring that e.g. by-products outside the scope of the audit do not compromise the safety of the audited products.

Section 7.4 Protective clothing

7.4.3 Issue 8 stated “testing the effectiveness of cleaning”, now a “validation of the effectiveness of cleaning” is required.

Section 8 Production risk zones – high risk, high care and ambient high care

new 8.2.3 Requirements for removable walls in high-risk or high-care areas.
new 8.5.4 CIP equipment shall be used either for designated areas only (separate systems for high-risk, high-care and other production areas) or with control systems if used in all areas.
8.7.1 Issue 8 stated “testing the effectiveness of cleaning”, now a ” validation of the effectiveness of cleaning” is required

Section 9: Requirements for traded products

This requirement allows the audit to include the handling of products that usually are within the scope of the standard and stored at the site, but not manufactured, processed, packaged or labelled there. The company shall establish procedures to ensure that the finished product is safe, complies with legal requirements and has been manufactured in accordance with the product specifications. This section 9 remains voluntary.

New section 9.1 The Food Safety Plan – HACCP with a separate traded product or a traded product integrated into the existing HACCP Plan on goods receipt, storage and dispatch is placed before the already existing sections of issue 8, with the remaining sections being given a higher numbering level.

Contact us to learn more about how BRCGS can benefit your business.

I hope this blog post provides a clear overview of BRCGS and its importance in the food industry. If you need further details or have specific questions, feel free to ask!

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Driving Operational Excellence

ISO certification, particularly standards like ISO 9001 (Quality Management System), serves as a blueprint for operational excellence. By implementing standardized processes, organizations can streamline their operations, minimize errors, and improve overall efficiency. This not only reduces costs associated with rework and wastage but also enhances productivity, enabling businesses to allocate resources more effectively.

Enhancing Customer Satisfaction

Customer satisfaction lies at the heart of every successful business. ISO certification emphasizes a customer-centric approach by focusing on meeting and exceeding customer expectations. Through robust quality management systems, organizations can consistently deliver products and services that meet the highest standards. This fosters customer trust and loyalty, leading to repeat business, positive referrals, and ultimately, sustainable growth.

Facilitating Market Access and Expansion

ISO certification acts as a passport to global markets. Many international clients and partners require suppliers to be ISO certified as a prerequisite for collaboration. Achieving ISO certification opens doors to new business opportunities, both domestically and internationally. It enhances credibility and demonstrates a commitment to quality and excellence, thereby giving organizations a competitive edge in the marketplace.

Strengthening Risk Management and Compliance

ISO standards encompass various aspects of risk management and compliance, helping organizations mitigate potential threats and adhere to regulatory requirements. For instance, ISO 27001 (Information Security Management) ensures the confidentiality, integrity, and availability of sensitive information, safeguarding against data breaches and cyber threats. Similarly, ISO 45001 (Occupational Health and Safety) focuses on creating safe work environments, reducing accidents, and complying with health and safety regulations.

Driving Continuous Improvement

Continuous improvement is a core principle of ISO certification. By adopting a cycle of planning, implementing, monitoring, and reviewing, organizations can continually refine their processes and systems. This culture of continuous improvement fosters innovation, adaptability, and resilience, enabling businesses to stay ahead of evolving market trends and customer needs.

Realizing Tangible Benefits

The impact of ISO certification on business performance is not merely theoretical; it yields tangible benefits that translate into bottom-line results. Studies have shown that ISO-certified organizations tend to experience higher profitability, improved employee morale, and greater stakeholder satisfaction. Furthermore, the disciplined approach to quality management and risk mitigation inherent in ISO certification helps organizations weather economic uncertainties and navigate volatile market conditions more effectively.

In conclusion

ISO certification is more than just a badge of compliance; it is a catalyst for driving business performance to new heights. By embracing ISO standards, organizations can unlock efficiencies, enhance customer satisfaction, expand market reach, mitigate risks, and foster a culture of continuous improvement. In today’s dynamic business environment, ISO certification isn’t just an option – it’s a strategic imperative for sustainable success.

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What is ISO 22000:2018?

ISO 22000:2018 is an internationally recognized standard developed by the International Organization for Standardization (ISO). It outlines the requirements for a food safety management system (FSMS) that can be applied by any organization involved in the food chain, from farmers and food manufacturers to retailers and caterers.

The standard is based on the principles of Hazard Analysis and Critical Control Points (HACCP), which identify, evaluate, and control food safety hazards. However, ISO 22000:2018 goes beyond HACCP by incorporating other key elements such as management system principles, communication, and continual improvement.

Key Components of ISO 22000:2018

Interactive Communication: ISO 22000 emphasizes the importance of effective communication both within the organization and with external parties such as suppliers, customers, and regulatory authorities. This ensures that relevant information regarding food safety is shared throughout the food chain.

System Management: The standard requires organizations to establish and maintain a robust food safety management system tailored to their specific needs. This involves defining roles and responsibilities, implementing procedures for hazard control, and providing adequate resources for system implementation and maintenance.

Prerequisite Programs (PRPs): ISO 22000:2018 emphasizes the importance of implementing prerequisite programs such as sanitation, pest control, and personnel hygiene to create a hygienic environment for food production.

Hazard Analysis and Critical Control Points (HACCP): The standard requires organizations to conduct hazard analysis to identify and evaluate food safety hazards at each stage of the food chain. Critical control points (CCPs) are then established to monitor and control these hazards.

Traceability and Product Recall: ISO 22000:2018 mandates that organizations have systems in place to trace products throughout the food chain and implement effective procedures for product recall in case of food safety incidents.

Benefits of ISO 22000:2018

Implementing ISO 22000:2018 offers numerous benefits to organizations involved in the food chain:

Enhanced Food Safety: By implementing a systematic approach to food safety management, organizations can identify and mitigate potential hazards, reducing the risk of foodborne illnesses and ensuring the safety of consumers.

Improved Quality Management: ISO 22000:2018 emphasizes the importance of quality throughout the food chain, leading to improved product quality and consistency.

Compliance with Regulatory Requirements: Adhering to ISO 22000:2018 helps organizations comply with food safety regulations and standards, both at the national and international levels.

Enhanced Customer Confidence: Consumers are increasingly concerned about the safety and quality of the food they consume. Certification to ISO 22000:2018 demonstrates a commitment to food safety and can enhance consumer confidence in the organization’s products.

Operational Efficiency: By streamlining processes, reducing waste, and minimizing the risk of food safety incidents, ISO 22000:2018 can improve operational efficiency and reduce costs for organizations.

Competitive Advantage: Certification to ISO 22000:2018 can provide a competitive edge in the marketplace, as it demonstrates a commitment to food safety and quality that can differentiate the organization from its competitors.

In conclusion,

ISO 22000:2018 plays a crucial role in ensuring food safety and quality throughout the food chain. By implementing the standard, organizations can mitigate food safety risks, enhance quality management practices, and ultimately, gain a competitive advantage in the global marketplace.

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