BRC Global Standard for Food Safety – Issue 8

In 1998 the British Retail Consortium (BRC) developed and introduced the BRC technical standard and protocol for companies supplying retailer branded products.
  • BRC Global Standard for Food Safety. The current standard was published in August 2018.
BRC Food Safety Issue 8: Time Lines
  • January 2018 – Standards wording finalised
  • August 2018 – Standard published
  • February 2019 – Audit commences
Four other BRC Standards have since been added:
  • BRC Global Standard for Packaging & Packaging Materials, Issue 5.
  • BRC Global Standard for Storage and Distribution, Issue 3.
  • BRC Global Standard for Consumer Products, Issue 4.
  • BRC Global Standard for Agents & Brokers, Issue 2.
The redesign of BRC Global Food Safety Standard Issue 8 is quite radical in that there are now nine sections to the standard.  The USA influence on the standard is becoming more pronounced particularly in Section two and the three PCs defined in FSMA. The previous seven issues of the BRC Food Safety Standards have brought Food Business Operators a long way on their food safety journey by prescribing what to do in order to supply the British retailers.  This cannot go on forever so less prescriptive concepts such as Culture, Risk-based Decision Making, Validation Protocols, Challenge Studies and Modelling are now being promoted. A pro-active, positive culture within a company can make all the difference in the effectiveness of the Food Safety & Quality Plan.  Culture can be challenging as it relies not just on measureables and specifics but on ethos and values.  Good culture is also expressed through the ease of movement of information between different levels of the company.  Within any culture there must be the requirement for openness, confidential reporting systems (whistle blowing) are another element of this. In section two of the standard the wording has been amended to reflect the FSMAs regulation in the USA.  Food Business Operators are not required to use the specific terminology of the standard, but the expectation is that the requirements of the standard will be fully met. The use of environmental monitoring techniques within a Food Business is an under-valued tool for identifying potential product contamination risks.  Issue 8 has been extensively expanded to encourage sites to develop rigorous monitoring programmes. The need for companies to have rigorous product security and food defence systems to prevent malicious contamination has gained renewed understanding since the publication of issue 7.  This has resulted in a major revision of section 4.2

Delivery Mode

  • Public
    Programmes

    Dates
    04 Feb 2020
  • Customised
    In-House
    Programmes

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SnapshotSnapshot

What's covered?

  • Course Introduction
  • Tutor / Delegate Introduction
  • Define Objectives
  • Overview of key objectives of BRC 8
    • Food Safety Culture
    • Implications of FSMA
    • Enhanced focus on Environmental Monitoring
    • Enhanced focus on Food Defence / Food Security
    • Product Labelling
  • Clause by clause review of

1.      Senior Management Commitment
2.      Food Safety Plan - HACCP
3.      Food Safety & Quality Management System
4.      Site Standard
5.      Product Control
6.      Process Control
7.      Personnel
8.      High Risk, High Care & Ambient High-Care Production Risk Zones
9.      Requirements for traded products

  • The Audit Process
  • Certification Process
  • Non-conformance categorisation
  • Course Review / Evaluation

Who should participate?

  • General management who wish to acquire a broad knowledge of the BRC Global Food Safety Standard requirements
  • Quality Assurance / Technical and Production Personnel who have specific responsibilities for BRC Certification as part of a risk management team
  • Engineering/Maintenance Personnel
  • HACCP Team / Risk Management Team members

What will I learn?

Participants achieve the following learning outcomes from the programme;

  • Understand the logic behind the major changes to the standard
  • Understand what Food Safety Culture is and how to visualise
  • Know how to achieve Senior Management engagement with Best Practice Food Safety Culture
  • Understand how FSMA has impacted on BRC Food Safety Standard Issue 8
  • Understand why there is a much greater focus on environmental monitoring
  • Understand the expected mitigation strategy to manage identified threats
  • Know the major and minor wording changes in BRC Food Safety Standard Issue 8

Who are the tutors?

Brian Robinson

Brian is a leading consultant and trainer in Food Safety, Quality Assurance, System Development & Implementation. Brian has a B.Sc. (Hons) degree in Food Science & Technology Management, Cert Training & Continuing Education, Certified Third Party & Lead Auditor Trained, Certified Food Safety Trained, Industrial Hygiene Standards Trained; CIEH registered trainer, IRCA registered auditor and has 15+ years industrial experience in various food sectors with private and multinational business, leading to direct knowledge & experience with major retails across Europe.

A dynamic person who has a strong combination of leadership skills, creativity and knowledge, required to exceed customer expectations. Brian has proven experience in Technical & Operational Management, Food Safety & Quality Systems and Staff development. A skilled communicator who can motivate a team towards exceeding organisational and personal objectives. Brian provides consultancy services in food safety, quality, operations and hygiene controls and he brings the practical experience gained from this practical work to all of his training courses.


Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma in Statistical Methods from UCD as well as a Masters Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for MRPI and MWP and has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK) and a member of Institute of Food Science and Technology Ireland (IFSTI).
He is a very experienced technical professional from the Food Industry having worked as Technical Manager in Kepak. He also holds an NUI Certificate in Training and Continuing education.


Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK).  Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.


Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert Training & Continuing Education, is a Fellow of the Institute of Food Science & Technology (Ireland) and holds auditor qualifications from IRCA (International Register of Certified Auditors). She is an experienced Food Safety Professional with extensive knowledge and experience within various sectors of the food industry and has held significant positions in organisations such as the Institute of Food Science and Technology of Ireland where Edel is a fellow and past president. She is also a Licensed trainer with C.I.E.H (UK) and with the Environmental Health Officers Association of Ireland.

Edel has a passion for training and enjoys the interaction with her learners over the duration of the training course. Many of her learners often put the ‘Skill of the trainer’ as the highlight of the course on their evaluation form which is testament to Edel’s natural training style. She often surprises her delegates when she asks as an ice breaker, for an interesting fact about themselves and she tells them she met a canonised saint (No, she is not ancient), she had a private audience with Pope John Paul Second, now Saint John Paul!!.


Joan Brien

A Food Safety Adviser with over 10 years’ experience working in Technical/ Quality management roles, implementing food safety standards and providing training & mentoring services across a broad spectrum of industries – including dairy and meat (slaughtering, boning and further processing).

Auditing experience includes implementation of a tailored supplier auditing program including supplier risk assessment & KPI scoring system; supplier auditing, BRC Food; Storage & Distribution & Agents & Brokers Standard V3 preparatory audits & gap analysis and internal auditing in line with customer standards. Joan has a Certificate in Training and Continuing Education from NUI Maynooth


Tom Keane

A UCC graduate of Food & Meat Science, Tom is also a member of the Public Institute for Public Health and holds an NUI Certificate in Training & Continuing Education.

He has over 20 years’ experience in the supply and retail industries and has held senior technical, food safety and quality management roles at various industries throughout the supply chain. Trained to Lead Auditor IRCA standard, Tom has been a senior Quality Auditor responsible for key areas in the multiple business for many years. He has gained first-hand experience and knowledge in the commercial area of food in terms of specification range, how quality can add value and the measurement of quality in food businesses.

 


How do we train and support you?

In-House Courses 
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual   
Delegates will receive a very comprehensive course manual.  All delegates should bring their own copy of the BRC Global Standard for Food Safety and if possible a copy of the BRC Food Safety Issue 8 ‘Guide to Key Changes’.

Tom Keane

Duration: 1 dayPublic Price: €395
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