2. How do I choose between BRC and SQF certification?
Both BRC and SQF certifications are GFSI approved and therefore, either certification program will give you the desired outcome. If your buyer is not requiring one certification program over the other, then you will need to decide which program best fits with your company’s position in the supply chain, its corporate culture, and its existing QA systems and staffing. You will find that the costs between the programs are comparable. Please click on either link below which will take you to key points for each certification program.
BRC Key Points
SQF Key Points
3. What is HACCP and how does it relate to food safety certification?
HACCP, Hazard Analysis Critical Control Point System, is one of the key components of a successful food safety certification program. All companies that desire food safety certification must have a HACCP program in place before a certification audit is conducted. A HACCP program identifies where physical, chemical and biological hazards might occur in the production process, and implements preventive measures so that risk of hazard is reduced.
The foundation of the HACCP system are these seven operating principles: (1) conduct a hazard analysis to identify potential hazards that could occur in the food production; (2) identify the critical control points (CCPs) -- those points in the process where the potential hazards could occur and can be prevented and/or controlled; (3) establish critical limits for preventive measures associated with each CCP; a critical limit is a criterion that must be met for each CCP; (4) establish CCP monitoring requirements to ensure each CCP stays within its limit; (5) establish corrective actions if monitoring determines a CCP is not within the established limits; (6) establish effective recordkeeping procedures that document the HACCP system is working properly; (7) establish procedures for verifying that the HACCP system is working properly.
CERT ID recommends a HACCP training program to insure that your company's HACCP food safety system meets the requirements of the BRC standard. This training program is also suitable for those companies that do not have an existing HACCP program, and need to establish one. Please contact Valerie Hirschhorn at CERT ID for information on this HACCP training program, 641-209-1899 x106.
