4. IDFC
STANDARD CONTENTS
Product Safety, Quality and Legality
Risk and hazard based
Does not cover
Environmental management systems
Social accountability or fair trade
Occupational Health & Safety
Pre-farm gate
5. IDFC
PROVIDING A CHAIN OF CERTIFICATION
.
Managing Food
safety risks on the
farm and at harvest
- Pesticide residues
- Pathogens
Setting best
Agricultural practice
Managing food safety
and quality at the
Pack House
Ensuring traceability
Preserving product
integrity
Ensuring
product quality
and safety
during storage
and Distribution
BRC GLOBAL STANDARD
FOR FOOD SAFETY
BRC GLOBAL STANDARD
STORAGE & DISTRIBUTION
6. IDFC
FOOD STANDARD STRUCTURE
1. Senior Management Commitment and Continual
Improvement
2. The Food Safety Plan – HACCP
3. Food Safety and Quality Management System
4. Site Standards
5. Product Control
6. Process Control
7. Personnel
Covered by 326 individual requirements
7. IDFC
HOW THE SCHEME OPERATES
10 ‘fundamental’ requirements:
Management Commitment
HACCP
Internal Audits
Corrective Action
Traceability
Layout
Hygiene
Allergens
Control of Operations
Training
Optional Unannounced Audits
8. Certification Process
Obtain Standard www.brcbookshop.com
Self Assessment – training course optional
Select Certification Body www.brcdirectory.com
On Site Audit
Critical, Major, Minor Non-conformities Identified
Correct non-conformities – 28 days
Certification Decision
13. IDFC
WHAT IS HACCP?
A Food Safety Programme which moves away from
reliance upon ‘end testing’ of products & customer
complaints to understand food safety
HACCP allows manufacturers to identify hazards as they
could occur through the stages of production so that
adequate measures can be implemented so they can be
prevented
HACCP Team includes: Technical Managers, Company
Engineers, Microbiologist, Quality Manager, Supervisors,
External Specialists
14. IDFC
WHO SHOULD USE A
HACCP PROGRAMME?
Food Manufacturers should use the
HACCP system to ensure that hazards
are identified & controlled before
they pose a risk to the end consumer
of the product
In many countries is a legal
requirement to follow the principles
of HACCP
15. IDFC
HOW DOES FLYING INSECT
CONTROL FIT INTO HACCP?
Personal
Hygiene
Pest
Control
Customer
Complaints
Cleaning &
disposal of
waste
Supplier
Specification
Pre-Requisite procedures
must be in place & in
operation before an
effective HACCP programme
can be implemented
16. IDFC
Building and
Equipment design
Cleaning and Sanitization
Proper facilities
Storage (Cold, Dry, Chemical)
Service (Potable Water, ventilation)
Personal Hygiene
Hand Washing
Good Hygienic Habits
PREREQUISITE PROGRAMMES نیازی پیش های برنامه
18. IDFC
PEST CONTROL
PRE-REQUISITE
FLYING INSECT CONTROL – PREVENT INFESTATION (IPM)
Flying Insect Control should be used as part of a wider pest control management
programme to help prevent reactive & costly treatment
Flying insects are hazards in food manufacturing / production areas & Critical Control
limits should be set for the acceptable number of flies that can be caught within a
specific timeframe given the environment (may vary per business)
Critical Control Examples:
An acceptable limit in an abattoir may be 30 flies caught per week
An acceptable limit in a cheese factory may be 5 flies caught per week
Regular monitoring of the control board system provides insight into whether these
critical control limits are being met (this information should be documented)
19. IDFC
INTEGRATED PEST MANAGEMENT
• Regular monitoring of the control board system allows the species of fly
caught to be identified – this is important as different species have different
behaviour and breeding patterns
• By recognising the species of fly caught, effective prevention strategies can
be implemented. For example, Fruit flies live & breed within drains so
preventative treatment around waste areas would be ineffective
•
N.B Different insect light traps around your premise may have caught
different fly species & so may require different corrective & future
preventative strategies
• Once treatment following an infestation has occurred an insect light trap
can be used to monitor how effective treatment has been by monitoring fly
catch against critical control limits
39. IDFC
پنجم گام
تول جریان نمودار تاییدید
DELIVERY / RECEIPT
STORAGE
DRY CHILLED FROZEN
THAWING
PREPARATION SERVE COLD
SERVE COLD
SERVE HOT
CHILLING
RE-HEATING
COOKING
HOT HOLDING
D
I
S
P
L
A
Y
/
S
E
R
V
I
C
E
PURCHASE
52. IDFC
نهم گام(چهارم اصل)
هر برای پایش سیستم برقراریCCP
Monitoring System
Setup checks for control measures at
CCP to confirm that the process is
under control and critical limits are
not exceeded