HACCP – a system of hazard analysis and critical control points, is based on the requirements of the Codex Alimentarius (Food Code). HACCP is the basic form of a Food Health Safety System, which aims to identify and assess the extent of the hazards from the point of view of food health requirements and the risk of hazards occurring during the course of all stages of food production and marketing. The system also aims to identify methods of eliminating or reducing risks to an acceptable level.
ISO 22000 is aimed at all organisations that produce, process, store, transport and handle food. The system was developed in the 1960s in the United States. In Poland, the obligation to implement the HACCP System initially applied only to plants producing mineral waters and food for special nutritional purposes. The system is based on HACCP and some elements of the requirements of ISO 9001. This standard is a typical source of requirements for compliance and certification.
IFS (International Food Standard) is a hypermarket chain standard developed by the Federation of German Retailers. Eventually, the French Federation of Commerce and Distribution joined the work on the requirements. So whether the owners of a chain of shops or hypermarkets are German or French, it is likely that a certified IFS System is required.
In general, the standard is a set of requirements in its own right, with HACCP and some of the requirements of ISO 9001 at its core, although here care must be taken as the evolution of the standard has clarified and expanded some of the elements that formed the basis for the requirements work.
IFS Logistics is dedicated to transport and logistics companies and is a set of requirements for these companies, taking into account their specific role, as opposed to the IFS Food standard for producers and companies involved in food handling.
BRC – Global Standard For Food Safety – is a standard developed by the British Retail Consortium in the UK. It is required by UK party-owned chain shops and hypermarkets. Like IFS, it is a standard developed on the basis of the HACCP System and the requirements of ISO 9001, in some cases significantly revised. The standard is considered to be slightly more difficult and rigorous compared to IFS. Specialised variations of the above standard have also been developed, including:
BRC/IOP Packaging and Packaging Materials – a standard for companies producing and supplying packaging to the food industry,
BRC Global Standard Storage and Distribution – a standard for companies involved in the storage and transport of food, packaging and other consumer goods,
BRC Global Standard Consumer Products – a standard for manufacturers of ‘non-food’ items (e.g. manufacturers of cosmetics, shampoos, textiles, TV sets, glass, toys, white goods, consumer electronics, etc.). By implementing the above standard, these products are expected to be safe and legal.
We have many years of experience in the design and implementation of food systems. We offer comprehensive consultancy projects in the field of HACCP (ISO 22000), BRC and IFS. Our consultants also manage food safety systems in many companies on a daily basis, which makes them competent practitioners.