The aim of this study was to meet customer needs by implementing the BRC Food version 8: 2018 standard, in the first instance, prior to an internal audit conducted by the consultancy firm for a company that produces natural orange juice obtained through high pressure.
To put us in the context, beforehand, the company implemented ISO 9001: 2015 and has just successfully passed the audit according to the new edition. Furthermore, the customer has provided us with information about the current labelling (ingredients, expiry date, and indications of the use of the product) which we will assess in this document and see whether it is correct or whether we will have to change it to comply with current legislation and the customer´s ments.
What our customer needs is to know the product and its production process. The characteristics of the raw material (Valencian orange), the flow diagram and an explanation of the operation of the different stages of the whole process will be n (the machines or people involved in each one of them, as well as the specific conditions in which the product must remain).
Afterwards, an introduction to the BRC Food standard version 8: 2018 will be given, detailing the 5 parts in which the standard is structured— Section I. Food safety management system, Section II. Requirements, Section III. Audit protocol, Section IV. Governance and Administration, and Appendices. The scope and the 9 principles on which it is based have been explained. A description has also been made of the expectations or basic elements to be achieved and the purpose of the standard.
In the last part of the document, the ments of the BRC Food standard version 8: 2018 (Part II of the standard) will be developed. In this section we will differentiate between the 7 specific ments of the standard and the two fundamental ments to be fulfilled by the organisation.
We have seen the development of the standard that is applied and the different documents and procedures that are essential for the implementation of the standard in NARANJAS FRESCAS, S.L. The documents and procedures that we can find are the commitment of the management team, the Food Safety Plan (HACCP) in which we develop the different HACCP prerequisite programmes and all the HACCP principles. Other documents and procedures mentioned in the current document are the reporting ments of the organisation, the internal audit programme of the scheme, the ments to be fulfilled by the internal auditor of the BRC Global Standard, the supplier management and criteria for the acceptance of raw materials, the technical specifications of the product, the management of a non-conformity and its registration, the traceability system implemented in the company as well as its different registers. Moreover, a description has been made of the relative standards to be met by the site the production process is performed, the standards for water, air and other gases, the Clean in Place (CIP) system, residue control, the management of surplus food and animal feed products, the pest management carried out by a subcontractor, the intermediate and final facilities the product is stored, as well as the conditions for forwarding and transport.
In terms of product control, the nutritional information according to Regulation (EU) 1169/2011 will be known and it will be seen if it is complete or if something needs to be added. Likewise, nutrition and health claims, as well as product inspection and laboratory analysis will be seen.
The different stages of process control will also be explained.
Finally, staff training and hygiene for the organisation´s staff has been discussed.