This document compares the clauses of BRC Global Standard Food Safety Issue 7 and ISO 22000:2005. Both standards address senior management commitment, food safety management systems including HACCP, documentation requirements, internal audits, traceability, complaints, and incidents. Some key differences are that ISO 22000 includes additional requirements for validation, selection of control measures, and prerequisite programs. It also has broader documentation of the food safety management system compared to the more process-focused BRC standard. Overall, the two standards have significant alignment in their requirements for establishing and maintaining an effective food safety system.
This document compares the clauses of BRC Global Standard Food Safety Issue 7 and ISO 22000:2005. Both standards address senior management commitment, food safety management systems including HACCP, documentation requirements, internal audits, traceability, complaints, and incidents. Some key differences are that ISO 22000 includes additional requirements for validation, selection of control measures, and prerequisite programs. It also has broader documentation of the food safety management system compared to the more process-focused BRC standard. Overall, the two standards have significant alignment in their requirements for establishing and maintaining an effective food safety system.
This document compares the clauses of BRC Global Standard Food Safety Issue 7 and ISO 22000:2005. Both standards address senior management commitment, food safety management systems including HACCP, documentation requirements, internal audits, traceability, complaints, and incidents. Some key differences are that ISO 22000 includes additional requirements for validation, selection of control measures, and prerequisite programs. It also has broader documentation of the food safety management system compared to the more process-focused BRC standard. Overall, the two standards have significant alignment in their requirements for establishing and maintaining an effective food safety system.
Comparison of Clauses of BRC Food Issue 7 and ISO 22000:2005
ISO 22000 2005 Food safety management
BRC Global Standard Food Safety Issue 7 systems - Requirements for any organization in Sections/Clauses: the food chain 1 SENIOR MANAGEMENT COMMITMENT 5. Management Responsibility 1.1 Senior management commitment and 8.5.1 Continual improvement continual improvement 5.1 Management Commitment 1.1.1 Policy 5.2 Food Safety Policy 1.1.2 Objectives 1.1.3 Management Review 5.8 Management review 1.1.4 Meeting Programmes Review of Issues 8.4.3 Analysis of results of verification activities 1.1.5 Human and Financial Resources 6.1 Provision of Resources 1.1.6 Site informed and reviews relevant new 5.6.1 External communication information 5.4 Responsibility & Authority 6. Resource Management 1.2 Organisational structure, responsibilities and 6.1 Provision of Resources management authority 6.2 Human Resources 6.2.2 Competence, Awareness and Training 7. Planning and Realisation of Safe Products 2 THE FOOD SAFETY PLAN – HACCP 7.1 General Planning and Realisation of Safe Products 2.1 The HACCP food safety team – Codex 7.3.2 Food safety team Alimentarius Step 1 5.5 Food Safety Team Leader 2.2 Prerequisite programmes 7.2 Prerequisite Programmes: 7.3 Preliminary steps to enable hazard analysis 7.3.3 Product characteristics 2.3 Describe the product – Codex Alimentarius 7.3.3.1 Raw materials, ingredients and product- Step 2 contact materials 7.3.3.2 Characteristics of end products 2.4 Identify intended use – Codex Alimentarius 7.3.4 Intended use Step 3 2.5 Construct a process flow diagram – Codex 7.3.5 Flow diagrams, process steps and control Alimentarius Step 4 measures 2.6 Verify flow diagram – Codex Alimentarius Step 7.3.5.1 Flow diagrams 5 2.7 List all potential hazards associated with each 7.4 Hazard Analysis process step, conduct a hazard analysis and consider any measures to control identified 7.3.5.2 Description of process steps and control hazards – Codex Alimentarius Step 6, Principle 1 measures Document Comparison of Clauses of BRC Food Issue 7 and ISO 22000:2005 Revision 1 15th February 2016 Owned by: Tony C 1 www.ifsqn.com Comparison of Clauses of BRC Food Issue 7 and ISO 22000:2005
7.4.2 Hazard identification and determination of
acceptable levels 7.4.3 Hazard assessment 2.8 Determine the critical control points (CCPs) – 7.6.2 Identification of critical control points (CCPs) Codex Alimentarius Step 7, Principle 2 7.6.3 Determination of critical limits for critical 2.9 Establish critical limits for each CCP – Codex control points Alimentarius Step 8, Principle 3 8.2 Validation of control measure combinations 2.10 Establish a monitoring system for each CCP – 7.6.4 System for the monitoring of critical control Codex Alimentarius Step 9, Principle 4 points 2.11 Establish a corrective action plan – Codex 7.6.5 Actions when monitoring results exceed Alimentarius Step 10, Principle 5 critical limits 2.12 Establish verification procedures – Codex 7.8 Verification planning Alimentarius Step 11, Principle 6 2.13 HACCP documentation and record keeping – 7.6 Establishing the HACCP plan Codex Alimentarius Step 12, Principle 7 7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan 2.14 Review the HACCP plan 5.6.2 Internal communication 8.5.2 Updating the food safety management system 7.4.4 Selection and assessment of control Unique to ISO 22000 measures 7.5 Establishing the operational prerequisite Unique to ISO 22000 programmes (PRPs) 4 Food safety management system 4.1 General 3 FOOD SAFETY AND QUALITY MANAGEMENT Requirements SYSTEM 4.2 Documentation requirements 3.1 Food safety and quality manual 5.3 FSQMS Planning 3.2 Documentation control 4.2.2 Document Control 3.3 Record completion and maintenance 4.2.3 Record Control 3.4 Internal audits 8.4.1 Internal audit 3.5 Supplier and raw material approval and 7.2.3 f) management of purchased materials, performance monitoring supplies, disposals and handling of products 3.6 Specifications 7.10.1 Corrections 3.7 Corrective and preventive actions 7.10.2 Corrective actions 7.10 Control of nonconformity 3.8 Control of non-conforming product 7.10.3 Handling of potentially unsafe products Document Comparison of Clauses of BRC Food Issue 7 and ISO 22000:2005 Revision 1 15th February 2016 Owned by: Tony C 2 www.ifsqn.com Comparison of Clauses of BRC Food Issue 7 and ISO 22000:2005
7.10.3.2 Evaluation for release
7.10.3.3 Disposition of nonconforming products 3.9 Traceability 7.9 Traceability system 3.10 Complaint handling 5.6.1 External communication 3.11 Management of incidents, product 5.7 Contingency preparedness and response withdrawal and product recall 7.10.4 Withdrawals 3.12 Customer focus and communication 5.6.1 Communication 6.3 Infrastructure 4 SITE STANDARDS 6.4 Work environment 7.2.3 a) construction and lay-out of buildings and 4.1 External standards associated utilities 4.2 Security 7.2.3 b) lay-out of premises, including workspace and employee facilities 4.3 Layout, product flow and segregation 7.2.3 g) measures for the prevention of cross contamination 4.4 Building fabric, raw material handling, preparation, processing, packing and storage areas 7.2.3 c) supplies of air, water, energy and other 4.5 Utilities – water, ice, air and other gases utilities 7.2.3 e) the suitability of equipment and its 4.6 Equipment accessibility 4.7 Maintenance 4.8 Staff facilities 4.9 Chemical and physical product contamination control Raw material handling, preparation, processing, packing and storage areas 4.10 Foreign-body detection and removal equipment 4.11 Housekeeping and hygiene 7.2.3 h) cleaning and sanitizing 7.2.3 d) supporting services, including waste and 4.12 Waste/waste disposal sewage disposal 4.13 Management of surplus food and products for animal feed 4.14 Pest control 7.2.3 i) pest control 4.15 Storage facilities 4.16 Dispatch and transport 5 PRODUCT CONTROL 5.1 Product design/development 5.2 Product labelling Document Comparison of Clauses of BRC Food Issue 7 and ISO 22000:2005 Revision 1 15th February 2016 Owned by: Tony C 3 www.ifsqn.com Comparison of Clauses of BRC Food Issue 7 and ISO 22000:2005
5.3 Management of allergens
5.4 Product authenticity, claims and chain of custody 5.5 Product packaging 5.6 Product inspection and laboratory testing 8.4.2 Evaluation of individual verification results 5.7 Product release 6 PROCESS CONTROL 6.1 Control of operations 6.2 Labelling and pack control 6.3 Quantity – weight, volume and number control 6.4 Calibration and control of measuring and 8.3 Control of monitoring and measuring monitoring devices 7 PERSONNEL 7.1 Training: raw material handling, preparation, 6.2.2 Competence, awareness and training processing, packing and storage areas 7.2 Personal hygiene: raw material handling, 7.2.3 j) personnel hygiene preparation, processing, packing and storage areas 7.3 Medical screening 7.4 Protective clothing: employees or visitors to production areas
Document Comparison of Clauses of BRC Food Issue 7 and ISO 22000:2005
Revision 1 15th February 2016 Owned by: Tony C 4 www.ifsqn.com