A new set of guidelines, known as BRCGS Food Safety Issue 9, was published in August 2022, and certified producers had to begin following them by February 1 2023. When switching to the new standard, manufacturers must take into account several significant distinctions between BRCGS Food Safety Issues 8 and 9. Issue 9 expands the audit protocol by adding a third option: the blended audit. An audit that is conducted both on-site and remotely is known as a mixed audit. A BRCGS certification body will evaluate an operation's technological capabilities to determine whether it is capable of conducting a blended audit remotely to a maximum of 50% of the total audit. Remote auditing is only permitted for systems, documents, and registrations.
Another addition to Issue 9 is a culture of food safety as part of the management commitment. Senior management will be the main focus of the food safety culture audit, which will be focused on employee feedback, training, behaviour, and performance measurement as well as product safety communication and training. Issue 9's Hazards Analysis and Critical Control Points (HACCP) section now mandates validation before a change is made, including when putting new equipment into operation and when developing new products, as well as validation for control points and critical limits. In addition, verification is now necessary at least once a year, as well as right away following modifications or occurrences, and it covers HACCP, lethality process validations, environmental monitoring, and requirements. By Issue 9, all personnel must keep a record of their training needs and undergo mandatory training before operations can begin. Control measures, such as allergy controls and management of crucial control points, will be examined for competence.
The top ISO consulting firm in India, Punyam.com, offers management training, auditor training, and ISO implementation services. Benefits of BRC certification include protection for the brand and customers. Businesses can transact with merchants, producers, suppliers of ingredients, and establishments that provide food services if they require certification as part of their approval process. Additionally, it aids in a decrease in product recalls, consumer complaints, and rejected goods. To guarantee the safety and calibre of products, it combines food safety management systems and generally recognized best practices. So, with the help of the Punyam.com BRC issue-9 certification consultancy service as well as under the guidance of an experienced BRC issue-9 consultant, an organization can make the implementation process easy.
The list of the procedures followed by the Punyam.com's BRC Food Issue 9 Consultancy:
- Procurement of the original copy of the standard.
- Micro-level survey of the existing system.
- Form a steering committee and task force for hazard study and documentation. Carry out HACCP analysis and prepare HACCP plan.
- Prepare the BRC Food Issue 9 documents (Manual, Procedure, templates).
- Conduct awareness program (top + middle + bottom level).
- Define policy and establish objectives.
- Implementation and training of all personnel in the use of procedures and formats.
- Provide training to employees related to food safety hazard identification evaluation and control.
- Self-assessment of the food safety system.
- Train internal auditors.
- Assess the system through the first internal audit.
- Take corrective actions for non-conformities.
- Apply for certification.
- Assess the system through the second round of internal audit.
- Avail pre-certification audit of certifying body. (Optional).
- Take action on suggestions given by them.
- Final audit by certifying body.
- Submit the corrective actions to the certifying body within 28 calendar days.
- Get the certification within 42 calendar days.
- Get BRC certified with an achieved grade and get the name listed on the BRC directory.
