I agree it's getting crazy - in Europe for example - the UK wants the BRC
(British Retail Consortium) standard while France and Germany want the IFS
International Food Standard system and they are almost the same but called
different names. Suggestion for those plants going for BRC certification -
ask for IFS certification to be done at the same time as this shouldn't cost
you much more.
Chingling Tanco
Mida Trade
Manila, Philippines
> From: Vanessa Broadnax <vanessa@baldorfood.com>
> Date: Thu, 9 Aug 2007 20:12:01 -0400
> To: <criticalcontrolpoints@yahoo.com>, <seafood@ucdavis.edu>
> Conversation: Auditing Quality Systems
> Subject: Re: Auditing Quality Systems
>
> Sometimes more is good. We need to keep food safety in the forefront. We can
> not afford not to look at different points of view. Different views keeps us
> on our toes. We must manage our time and efforts wisely.
>
> ----- Original Message -----
> From: owner-seafood@ucdavis.edu <owner-seafood@ucdavis.edu>
> To: seafood@ucdavis.edu <seafood@ucdavis.edu>
> Sent: Thu Aug 09 19:57:07 2007
> Subject: Auditing Quality Systems
>
> I seem to spend a lot of time being accredited to one quality system or
> another and then meeting with Processors who complain that there are so many
> systems that they have to become documenters for each system with differing
> needs.
>
> Any comments on relative merits of the differing systems ?
> (without especially trashing systems by name)
>
> My two cents, for what it is worth, is that ISO 22000 will probably replace
> everything else eventually. ( it has HACCP components so is on-topic)
>
> Other views anyone?
>
>
This archive was generated by hypermail 2b29 : Sat Aug 11 2007 - 08:37:07 PDT