Một số kiến thức cơ bản về các tiêu chuẩn quốc tế áp dụng trong ngành thực phẩm. | N° 27 SCE S 38, 39, 44 + 79 we have made the analyses & found traces of a scandal! GFSI, BRC, IFS, ISO 22000 - What do they all mean? Context and the retailers can be assured by asking their sup- pliers of branded products to be certified through one HACCP - Hazard Analysis Critical Control Point – is an of these recognised GFSI standards. analysis and control method for food safety risks and whose application has been demanded by legislation The BRC & IFS standards are also recognised stan- in practically all countries since the mid ‘90s. The dards. official version (available on ) of the BRC Global Standard-Food HACCP method has been published by the Codex Ali- mentarius international commission, an organisation The British Retail Consortium (BRC), linked to the WHO and the FAO. It describes the sys- groups the major British food retailers. The third ver- tematic method in 12 steps: sion of the BRC Global standard - Food (April 2002) has been recognised by the GFSI. It contains the 1. Assemble HACCP team following chapters: 2. Describe product 1. HACCP system 2. Quality management system 3. Identify intended use 3. Buildings, equipment and installations 4. Construct flow diagram 4. Product control 5. On-site confirmation of flow diagram 5. Procedure control 6. Personnel 6. List all potential hazards associated with each step, conduct a hazard analysis, and consider any The standard does not end with the requirements of measures to control identified hazards the HACCP method, it is also concerned with the need for management systems or good practises during 7. Determine Critical Control Points manufacture (GMP). It refers explicitly to the publica- tion of Codex Alimentarius. 8. Establish critical limits for each CCP Companies can be certified according to this standard. 9. Establish a monitoring system for each CCP To know more: please check the ProCert Data sheets N° 11 & 12 (FAQs, comparison with other references – 10. Establish .
