Food Quality Magazine
ISSUE 01 | SUMMER 2014
Food Industry News
BRC Global Standard for
Food Safety Version 7
mers followed by food fraud issues from
last years (melamine, horse meat, honey,
olive oil, methanol, etc.) was predictable.
(Source: BRC) After a period of extensive
consultation with retailers, food service companies, certification bodies and
manufacturers, the new Issue of the BRC
Global Standard for Food Safety has been
completed. Due for publication in January 2015, the new Standard will be used
staring July 2015.
There are a number of new requirements on this subject in different areas
of the standard. This includes additions
to HACCP, availability and review of information, management of suppliers, and
the introduction of new chapter “Product
authenticity, claims and chain of custody“.
Extended was the number of zones the
site shall identify, and implement measures accordingly. These are the following
zones in the present version: enclosed
product area, low risk area, high care
area and high risk area. The new version
divided high care area into two: ambient
high care and high care area. Additionally,
A draft of the new version was available
for public comments in May 2014.
There were a number of changes made
comparing to version 6. The introduction of food fraud in the standard based
on the increased concerns of the public,
media, food produrers and their custo-
a non-product area was implemented. As
in the version 6, there will be guidelines
helping to decide on the areas together
with a decision tree.
Requirements for metal and/or X-ray detectors seem to be less strict compared
to the present version of the standard
and re-written to be more close to the
other GFSI approved standards.
There were also changes, removals and
additions in a number of other requirements of the standard. A useful one is
requiring to use uncertainty of calibration
when evaluating calibration results,
which was often forgotten.
The grading system will be updated as
well as the rules for scope exclusions.
Fons Schmid re-elected as chairman of the
Board of Stakeholders of FSSC 22000
Acceptable Differences in Nutrition Labelling
(Source: FSSC 22000) Fons S