Implementing the BRC Food Standard: The 10 most frequent Non-Conformities

Implementing the BRC Food Standard: The 10 most frequent Non-Conformities

Are you currently preparing for the next BRC Global Standards assessment? BRC has published a highly useful report that may you help you to avoid some of the most frequently detected non-conformities.

By analyzing a sample of the BRC Directory, BRC has compiled a list of ten frequent problems. The findings are based on the audit reports of 2012, drawn from manufacturing sites across the world. According to the report, these are the ten typical pitfalls, in descending order:

Section 2 – HACCP

Most common cause: HACCP process flow diagram is not accurate or not detailed enough

 Section 4.4 – Building Fabric

Most common cause: the condition of doors, which must be properly fitting so that pests cannot get into the building

 Section 4.13 – Pest Control

Most common cause: on-site survey by a qualified pest control expert is either not completed, not sufficiently frequent or not detailed enough

 Section 4.11 – Housekeeping and Hygiene

Common causes: documentation of cleaning procedure not sufficiently detailed, or the cleaning itself is not thorough enough

 Section 1 – Senior Management Commitment

Most common problem: objectives concerning food safety are not set, monitored or reviewed

 Section 4.7 – Maintenance

Most common problem: companies cannot demonstrate that there is sufficient cleaning and sign-off after maintenance

 Section 4.8 – Staff Facilities

Most common problem: hand-washing facilities do not meet the requirements of the standard

 Section 3.4 – Internal Audits

The most common non-conformity relates to the scope, frequency and records of the internal audit

 Section 4.9.3 – Glass, Brittle Plastic, Ceramics and Similar Materials Control

Most common problem: incomplete lists of items, leading to incomplete monitoring

 Section 3.9 – Traceability

The main non-conformity in this section relates to incomplete systems, or the incomplete application of a system.

Thanks to the BRC report, it should be easier to prevent non-conformities, which will lead to better ratings for the audited sites and to a higher level of food safety in the long run. Head over to the BRC Global Standards website to download the full report.

Read the Report

About the Author

Dr. Thijs Willaert is Communications Manager at DQS-UL CFS GmbH

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