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Hygienic-Sanitary Food Quality Assurance Standards - Coggle Diagram
Hygienic-Sanitary Food Quality Assurance Standards
rules designed to ensure food safety > focusing on hygiene & sanitary measures throughout the food production & supply chain
mandatory (required by law) & voluntary (adopted for added assurance) standards
BRC food safety standard
created by the Britisch Retail Consortium (BRC) in 1998 + widely used by food processors & retailers (UK, Spain, Nordic nations & Australia)
BRC: group representing 90% of UK retailers from small shops to major supermarket chains
internationally recognized certification for food safety
BRC standard: developed to ensure safety & quality in food supply chains
key features BRC standard
core components: 1. HACCP principles > built around the Hazard Analysis & Critical Control Points system + following guidelines from the Codex Alimentarius 2. Documented Quality Management System > ensures detailed records for quality assurance 3. environmental controls > covers facility conditions, product handling, processes & worker hygiene
global reach: recognized internationally + standard provides confidence to retailers & consumers + current version: BRC standard version 7
what it covers: applies to food production & processing but excludes primary production (eg. farming) & restaurants
compatibility with other standards: alight with ISO standards for quality management + integrates with other food safety systems > making it flexible & comprehensive
international food standard (IFS)
created by German Retail Federation (HDE) & the French Federation of Commerce & Distribution (FCD) + later joined by the Italian equivalent association
initially targeted wholesalers & distributors of private-label food products > focusing on the food industry's supply chain
key features IFS
HACCP-based: relies on the HACCP system + aligned with ISO standards for better integration
adaption & versions: spread across Austria, Poland, Spain & Switzerland + version 6 was launched in 2014 & version 7 (released in 2021) includes refined requirements (reduced from 28 to 25 criteria)
industry-specific: designed for the agri-food industry but does not include primary production (eg. farming) or restaurants + very similar to BRC standard
use by retail giants: in 2006 > Carrefour made compliance mandatory for its suppliers + showing the IFS’s widespread adoption
ISO 22.000
outlines requirements for food safety management systems across the entire food chain
ensures safety from primary producers (eg. farmers) to final distributors (eg. stores)
key features ISO 22.000
comprehensive coverage: covers all entities in the food supply chain > ensuring safe practices at each step
global harmonization: aims to provide an internationally accepted framework for food safety
HACCP-based