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    Poster brcv8 A3 Requirements

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    Rico Fernando T
    1. Requirement 4.11 of the BRC Global Standard for Food Safety relates to housekeeping and hygiene. In 2015 and 2016-2017, BRC audits found high rates of non-conformance with this requirement, especially regarding documentation of cleaning procedures. 2. BRC issued Issue 8 of their standard in 2018, which included new clauses on environmental monitoring programs to improve compliance with requirement 4.11. 3. Proper guidance exists to help the food industry strengthen housekeeping and hygiene practices to drive better compliance with BRC standards.

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    Poster brcv8 A3 Requirements

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    Rico Fernando T
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    1. Requirement 4.11 of the BRC Global Standard for Food Safety relates to housekeeping and hygiene. In 2015 and 2016-2017, BRC audits found high rates of non-conformance with this requirement, especially regarding documentation of cleaning procedures. 2. BRC issued Issue 8 of their standard in 2018, which included new clauses on environmental monitoring programs to improve compliance with requirement 4.11. 3. Proper guidance exists to help the food industry strengthen housekeeping and hygiene practices to drive better compliance with BRC standards.

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    1. Requirement 4.11 of the BRC Global Standard for Food Safety relates to housekeeping and hygiene. In 2015 and 2016-2017, BRC audits found high rates of non-conformance with this requirement, especially regarding documentation of cleaning procedures. 2. BRC issued Issue 8 of their standard in 2018, which included new clauses on environmental monitoring programs to improve compliance with requirement 4.11. 3. Proper guidance exists to help the food industry strengthen housekeeping and hygiene practices to drive better compliance with BRC standards.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    59 views1 page

    Poster brcv8 A3 Requirements

    Uploaded by

    Rico Fernando T
    1. Requirement 4.11 of the BRC Global Standard for Food Safety relates to housekeeping and hygiene. In 2015 and 2016-2017, BRC audits found high rates of non-conformance with this requirement, especially regarding documentation of cleaning procedures. 2. BRC issued Issue 8 of their standard in 2018, which included new clauses on environmental monitoring programs to improve compliance with requirement 4.11. 3. Proper guidance exists to help the food industry strengthen housekeeping and hygiene practices to drive better compliance with BRC standards.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    British Retail Consortium (BRC)

    Global Standard for Food Safety Issue 8


    Requirements for Housekeeping and Hygiene
    DEBRA SMITH - GLOBAL HYGIENE SPECIALIST, VIKAN

    INTRODUCTION: PURPOSE:

    Requirement 4.11: Housekeeping and Hygiene is a fundamental


    requirement of BRCs Global Standard for Food Safety. BRC define To raise awareness of the
    a fundamental requirement as something that ‘relates to systems
    that are crucial to the establishment and operation of an effective requirements of 4.11 and
    food quality and safety operation’.
    support the food industry in
    However, in 2015 BRC reported that, across all food product
    categories audited against Issue 6 in 2014, the most frequent and relation to improved food safety,
    consistent pattern of non-conformance emerged in relation to
    Requirement 4.111, ‘Housekeeping and hygiene’. and BRCv8 compliance.
    In August 2018 BRC released Issue 82 (BRCv8) of their Standard.
    Certification against this commenced on 1st February 2019.

    METHODS:
    With regard to Requirement 4.11, to

    1 2 3
    Review the BRCs non- Summarise and share
    conformance data in relation Review the BRCv8
    Standard; the relevant key points
    to BRCv6 and BRCv7 audits; from all3.

    RESULTS:

    In 2015 BRC reported that


    the documenting of cleaning In 2016/17, with almost The BRCs conclusion:
    procedures was the most 10% related directly to
    cleaning procedures,
    18% frequent non-conformance 16% non-conformance against
    Improvement in the maintenance
    globally, with over of housekeeping and hygiene
    18% prevalence across Requirement 4.11
    systems is needed.
    sites audited in 2014. was >16%.

    BRCv8 newly includes clauses specifically related to the design of an Environmental Monitoring programme (Clauses 4.11.8.1 & 4.11.8.2).

    SIGNIFICANCE:
    Given the high rate of non-conformance observed by BRC to the requirements
    of 4.11, and the importance of these regarding food safety, it is essential to raise
    awareness of good housekeeping and hygiene practices.

    Good guidance is available to the food industry 4,5,6,7,8, and


    should be utilised to drive improvement in this area.

    REFERENCES:
    1. BRC (2015). Food Safety - A Global View, 2015. https://w.brcglobalstandards.com/media/27303/food-safety-a-global-view-2015.pdf
    2. BRC (2018). Global Standard for Food Safety, Issue 8. August 2018.
    3. Smith D.L., (2018). Hygiene requirements within BRC Issue 8.
    https://www.vikan.com/uk/knowledge-centre/vikan-blog/brc-v8-hygiene-requirements-and-how-vikan-can-help/
    4. EHEDG (2016). Cleaning Validation in the Food Industry - General Principles, Part 1. EHEDG Guideline 45. http://www.ehedg.org/guidelines
    5. *Regan, A., McConnon, A., and Holah, J.T., (2016). Food hygiene and food workers: from complacency to compliance.
    6. *Holah, J.T., (2014). Cleaning and disinfection practices in food processing.
    7. *Smith, D. L., and Holah, J.T., (2016). Selection, use and maintenance of manual cleaning equipment.
    8. *Verran, J., and Redfern, J. (2016) Testing surface cleanability in food processing. *All In. Handbook of Hygiene Control in the Food Industry
    (Second edition). Eds. H.L.M. Lelieveld, J. Holah and D. Gabric, Woodhead Publishing Limited ISBN 978-0-08-100155-4

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