Review for BRCGS Food Issue 9
Oil manufacturer needed to review internal documentation and include all changes with new BRCGS Food Standard, Issue 9.
Client Overview Project Objectives
A major oil manufacturer was preparing for the upcoming audit for version 9 of the BRCGS Food Standard. To meet the additional resource requirements, DariaL was brought in to bolster the internal team by providing a thorough documentation review of the Food Safety and Quality System. The project aimed to review a substantial amount of internal documentation to ensure all changes were accurately reflected in and implemented by the team.
Our Method Approach and Challenges
- During an initial face-to-face meeting, an overview of the manufacturing process was provided to be able adequately reflect the changes and key objectives for the project were defined.
- DariaL developed a review plan in the simple Excel file to visualize the workload and establish timelines for 2-3 months.
- A digital platform Teams was selected to facilitate effective document exchange and feedback provision.
- Further work was conducted in full remote basis with taking into account the client’s flexibility needs and without compromising the quality.
- Collaboration with the client was scheduled on weekly basis to review the changes and answer questions. The changes were taken straight into work, where quality manager looked after the implementation and training. This approach was beneficial, because changes were implemented step by step, rather than at the same time, where internal team would be feeling too overwhelmed.
- However, challenges included an extended timeline due to the large volume of documentation and unforeseen holidays, which were proactively addressed and agreed upon.
How We Did It Solution and Result
- Throughout the review process, about 60 internal documents were reviewed and changes were addressed and implemented where needed by the internal quality team to comply with the version 9 of the BRCGS Food standard.
- During the review, on a weekly basis of collaboration meetings, there were improvements identified, for example actions for Food Safety Culture plan, optimising HACCP documentation, internal audit review.
- Customer satisfaction was evident during the final closure meeting, demonstrating the success of the project and followed by a successful BRCGS audit.
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