NON CHEMICAL ANDRESPONSIBLY SOURCED SEAFOOD

1. The BRCGS Standard is all about food safety.

Standards and systems operating within the factory have been evaluated against the requirements of The BRCGS Global Food Safety Standard (Issue 9) by a trained auditor sent by the appointed certification body (CB). The minimum grade is D (or D+ if the audit was unannounced) and eventual corrective action plans required must have been scrutinized and approved by the CB.

2. There are 12 fundamental clauses to the standard:

The factory needs to be able to name and demonstrate an understanding of them:

• senior management commitment and continual improvement
• the food safety plan – HACCP
• internal audits
• management of suppliers of raw materials and packaging
• corrective and preventive actions
• traceability
• layout, product flow and segregation
• housekeeping and hygiene
• management of allergens
• control of operations
• labeling and pack control
• training

3. Tips to evaluate the BRCGS ‘performance’ when visiting a factory:

• Ask to see the Food safety and quality management (FS&QM) system:
  A comprehensive set of policies, procedures, work instructions to implement the BRCGS Standard
• Pick some requirements at random and verify:       
  A) what does the BRCGS Standard require the site to do?
  B) is there an equivalent policy / procedure / work instruction in the site’s FS&QM system ?
  C) what is the site actually doing and is it complying with its own FS&QM ?
• Ask to see the factory’s food safety risk assessments:
  Any activity which could have an influence on food safety must be risk-assessed to ensure that there are controls in place;
• Speak to the workers as you tour the site.
  If they have been well trained they should be able to clearly explain their responsibilities, particularly those that relate to food safety. Be wary of sites which only allow you to speak to members of the management team;
• Ask to see a summary of the site’s latest key performance measures
  It is key that they demonstrate that there is a plan in place to address any problems such as customer complaints, product withdrawals, internal audits, finished product and environmental micro results;
•  Evaluate a factory using all of the senses:
  [EYES] does it look clean, tidy and well organized? Are records clear, complete and genuine?
  [NOSE] does it smell clean or temperature, cleaning, waste management could be an issue ?
  [EARS] ask questions to multiple managers and employees for truthfulness then verify them during your visit to factory!