Steps
- Determine which parameters the standard asks for: CCPs, monitoring and corrective actions
- Record them continuously and unalterably, linked to time and batch
- Make them searchable so that you can show evidence on request
The three standards in brief
BRCGS and IFS are strongly retail-food driven; FSSC 22000 is built around ISO 22000. They differ in emphasis, but share the same core: the auditor asks for evidence, not for an opinion.
What VDS supplies
VDS records the measurement data, parameters and deviations, with time and batch, so that you can demonstrate continuous monitoring. Control of the quality system and the release decisions stay with QA.
Sources
Frequently asked questions
What is the difference between BRCGS, IFS and FSSC 22000?
All three are GFSI-recognised; BRCGS and IFS are retail food standards, FSSC 22000 is based on the ISO 22000 structure.
What is a CCP?
A Critical Control Point: a process step where control is essential in order to prevent or eliminate a food safety hazard.
How do you demonstrate continuous monitoring?
By recording parameters in an unalterable, time-linked way, so that you can show evidence for any moment and any batch.
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