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Verification of the requirements for implementation of the British Retail Consortium (BRC) Global Standard for Food Safety in a company of fresh and frozen fish
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The food industry and the government share the responsibility to ensure that food
provided to the consumer is safe and does not become a vehicle in a disease outbreak.
Furthermore, the responsibility extends to ensuring that consumer expectations are met,
and that food is unadulterated, prepared in a clean environment, and honestly presented.
Therefore, the base is to provide a system of prevention and overlapping safeguards
designed to minimize foodborne illness; ensure employee health, industry manager
knowledge, safe food, nontoxic, cleanable equipment, and acceptable levels of sanitation
on food establishment premises. In this context, the certification of an internationally
recognized Food Safety Management System (FSMS) is one of the most effective methods
to ensure the effectiveness of processes related to food safety and quality, maintaining all
the preventions cited above. Consequently, also there are results in the increasing of the
costumer´s confidence, in the global market competitiveness and ensure the continuous
improvement.
The aim of this work was the theorical evaluation of a Fresh and Frozen Fish or
Fishery Products Company for certification in the British Retail Consortium (BRC) Food
Safety Standard, Issue 8. Along the dissertation were discussed all the referential
requirements and the actions taken to fulfill them, seeking the production of safe, legal and
quality food.
First, the Food Safety and Quality Management Systems were contextualized,
namely their evolution and development. After, the HACCP plan was verified, observing
that under the Fish and Fishery Products regulation every process is required to perform a
hazard analysis, and must have and implement a written HACCP Plan. In this context, the
system was reviewed on site, the facilities, industrial machines, process, procedures,
records, among other things, the adequacy of corrective actions according to Standard.
At present, the company could not to obtain the certification, because major nonconformities were found. They are around the issues about Food Defence and Food Fraud
Systems. Thereafter, the corrective actions and changes that shall take place were drawn
up, in accordance with the identified needs in order to meet the requirements of the
Standard.
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Palavras-chave
BRC Food Safety Food Safety Management System Certification Fish Fresh HACCP