Abstract
Enabling the possibility of “tracing” the route of a food product is a legal requirement for all participants of the food chain. It allows identifying and monitoring traffic and use of batches of raw materials, waste products, and finished products in the entire supply chain. The case study concerning a traceability system was conducted during BRCv7 (British Retail Consortium, Issue 7) audit made for packaged soybean oil. The analysis was based on the SOP (Standard Operating Procedure), HACCP (Hazard Analysis and Critical Control Points) procedure and records, including those concerning CCP (Critical Control Point), as well as the data from internal software Manufacturing WHM (WebHost Manager) Inquiries Version 5.2.8. and Traceability 2.1.0. for tracing batches of raw materials, additives, finished products, and clients. Verification revealed non-conformity in routine tests of the system, which was put on the list of corrective actions. Their correction was a prerequisite for meeting requirements of the standard and for system improvements. The corrective actions included complementation of the operational procedure for traceability of production and related documents with the records of supervision and verification of raw materials and packaging. The changes were introduced in the control procedure of machines and appliances in order to reduce the loss incurred while during packing oil. The employees were trained with regard to the changes introduced in the procedures, and the effectiveness of these actions was confirmed, which proved the necessity of the corrective actions undertaken.
Highlights
Safety is the key criterion of food which underlies the most important element of demand—consumer’s trust
This standard has been established in response to recent food “scandals” (BSE, bovine spongiform encephalopathy), loss of consumer trust, and necessity of controlling both the safety and quality of food products delivered by suppliers [8]
The British Retail Consortium has elaborated an international BRC standard, which covers legal regulations (GMP—good manufacturing practice; GHP—good hygienic practice; HACCP), and elements of management, which are extended with developed guidelines, the major objective of which is to assure consumers of the safety of foods they purchase
Summary
Safety is the key criterion of food which underlies the most important element of demand—consumer’s trust. The British Retail Consortium has elaborated an international BRC standard (global standard), which covers legal regulations (GMP—good manufacturing practice; GHP—good hygienic practice; HACCP), and elements of management (taken from the ISO 9001 standard), which are extended with developed guidelines, the major objective of which is to assure consumers of the safety of foods they purchase This standard is common in Great Britain, but a growing interest in the BRC certificate is expressed by many companies worldwide, as a tool enabling verification of the offered and manufactured food [7]. All requirements of the BRC standard were classified into seven sections, and non-conformity with any of the fundamental goals, having an impact on food safety, results in certificate granting rejection or certification suspension
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