BRC Chapter 5 Requirements for Product Control

product control

Product design and development (BRC must have product development, this is not limited to new products)

Companies should establish guidelines for limiting hazards when developing new products, such as control of allergens, glass packaging, microbiological risks

New products and changes are approved by the HACCP team, and the application of HACCP principles is part of product development.

The batch test verifies the formula and production process of the product; the formula must be approved by the HACCP team.

Written protocols, records, scientific evidence for shelf life testing (when testing is not possible). If time is urgent, accelerated testing can be done, but evidence must be provided.

Labeling meets regulatory requirements and verifies the identification of product ingredients and allergens

Confirmation of formulation and processing technology to meet declaration requirements

Allergen Management

■The allergens that exist or may exist in the raw materials should be evaluated, including the approval of raw material specifications, the investigation of suppliers, and whether there is cross-contamination in the process, which should be mentioned in the HACCP plan.

Identify and establish a list of allergens, including raw materials, semi-finished products, additives, and finished products.

Written allergen contamination risk assessment, written material handling procedures

●Consider the state of the allergen: powder, liquid, particulate.

●Identification of potential cross-contamination during use

Allergen cross-contamination should be assessed at each step

Applicable control measures to reduce or eliminate cross-contamination need to be identified

In order to effectively control allergens and prevent cross-contamination, a written allergen program should be established, which should include the following:

When allergen-containing materials are stored, used, and packaged, they should be physically or temporally separated.

When handling allergenic materials, wrap them in separate or additional protective clothing.

Special equipment in the production process, tools and tools need to be clearly marked

Consider reducing container switching between allergen and non-allergen products when scheduling labor

Limit the movement of allergen-containing dust in the air.

WASTE TREATMENT AND EMISSION CONTROL

Restrict employees, visitors, contractors, etc. from bringing food into the workshop

Rework procedures and control of reworked products

The warning statement that allergen contamination cannot be avoided is in line with national laws or industry requirements.

When a product makes a statement that a certain food is suitable for people with food allergies, the production process must be verified and recorded.

Confirmation of cleaning methods, identification or cleaning of cleaning tools/equipment

Allergen awareness and procedures training

Check the batch number of start-up, production change and replacement packaging material to ensure correct identification. Checklist before giving birth

Product, status, and claims of identity-preserving materials

When declaring items such as genetically modified products, salt-free, vegetarian, low-sugar, etc., the status of each batch of raw materials needs to be verified and recorded.

Keep purchasing records, raw material usage records and packaging records. Check material balance every 6 months and record.

Document production process and potential contamination or loss of identity

  Product packaging

Product packaging should be consistent with the intended use of the product and maintain proper storage conditions to reduce the risk of contamination and spoilage.

Packaging material suppliers must understand the food characteristics that affect the application of packaging materials, such as high fat, PH, microwave ovens

heating), there must be a certificate or other evidence

Where appropriate, packaging materials should be stored separately from raw materials and finished products. Protection and labelling of remaining packaging materials

Knowledge, the isolation of scrapped packaging materials, and the need to collect and pull when production shifts are suspended.

The products purchased by the company are properly colored in contact with the inner lining and are torn

Product inspection and laboratory testing

Product inspection and testing

There are written provisions for testing protocols, methods, frequencies and limits covering the product and processing environment

The test and inspection results should be recorded, and trended regularly, and measures should be taken if necessary.

Ongoing shelf life assessment system, based on risk, including microbiological and sensory and chemical factors, documented and results confirmed

Recognize the expiration date displayed on the product.

laboratory test

Pathogens must be outsourced or performed in an in-house laboratory completely isolated from the production area.

If the routine testing laboratory is on the production site, the location design operation should eliminate potential risks to product safety.

risk, the following aspects should be considered:

Drainage and ventilation system design and operation

●Access security control

●Laboratory staff activities

●Protective clothing

● Ways to obtain samples

●Lab waste disposal

The external laboratory shall obtain laboratory accreditation, or operate according to the principles of ISO 17025. Written rationale for non-accredited methods.

In addition to meeting the requirements of 5.5.2.3, there should also be procedures to ensure the reliability of the test results.

●Approval method

Documented test procedures

Personnel qualifications and training, with the ability to do analytical work

●Comparing the accuracy of test results

●Instrument/equipment must be calibrated

product release

The company should ensure that no release is granted until all loan issuance procedures have been completed.

Determination of release shall be carried out after all release criteria and authorizations have been completed.