New product line addition to BRCGS Food Standard issue 9
Middle size bakery business needed help to implement BRCGS Food Standard Issue 9 for the new product/facility.
Client Overview Project Objectives
A mid-sized bakery was preparing to implement version 9 of the BRCGS Food Standard. To ensure success, the internal technical team required additional resources, and DariaL was brought in to assist by reviewing and implementing the Food Safety and Quality System for a new product line and facility. The project aimed to ensure all requirements were met before the facility’s BRCGS audit, which would include the new product in the certification.
Our Method Approach and Challenges
In addition to an initial face-to-face meeting, several follow-up face-to-face and remote meetings, as well as facility inspections, were organized throughout the project. Clear photographic reports were created to highlight physical improvements in the facility. DariaL also mentored a newly hired junior technical employee. Challenges included the high existing workload of the technical team, internal process issues, and tight deadlines.
How We Did It Solution and Result
During the project, several key improvement steps were achieved, and numerous internal documents were created and adapted to meet standard requirements. As a result, the BRCGS certification was successfully obtained for the new product line, which was added to the bakery’s portfolio.
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