BRC/IOP PACKAGING STANDARD

Technical Standard and Protocol for Companies Manufacturing and Supplying Packaging Materials for Retailer-Branded Products 2001

Certification companies undertaking evaluations against the BRC/IOP Standard are required to have demonstrated their competence by gaining accreditation to EN 45011 for the scope of the BRC/IOP Standard.

EFSIS is accredited to EN45011 for the BRC/IOP Technical Standard for Companies Manufacturing and Supplying Food Packaging Materials for Retailer-Branded Products. EFSIS welcomes the development of this Standard as an exciting development in the drive towards improving standards and consistency of approach throughout the food industry. Recognition of the Standard by all the major food retailers should ensure widespread acceptance of the inspection.

The EFSIS inspectorate comprises a pool of highly-experienced inspectors, all trained lead assessors and experienced in various fields of the packaging industry.

Where will the Standard be used?

The Standard applies:

to the manufacture and supply of converted packaging used in food packaging and filling operations
prior to converting if the same level of hygiene control is required as at a final or integrated converting operation
to the manufacture and supply of other materials which are unconverted or semi-converted and used for, or incorporated into, food packaging in the packaging and filling operation - if so required
to consumer-disposable goods that come into contact with food and are made from packaging materials, for example paper plates and disposable plastic drinking cups.

Contents of the Standard

Scope	Compliance to the Standard will demonstrate that management procedures and high factory standards are used by manufacturers of food packaging
Organisation	Details the responsibility for the implementation and maintenance of the principles of the standard and identifies that responsibility rests with the most senior on-site management team
Product & Technical Hygiene	Covers the manufacturing processes and the control of hygiene. It requires a Hazard Analysis to be carried out and documented.
Technical Management System	Quality and hygiene systems required throughout the organisation's site
Factory Standards	Standard and condition of grounds, buildings, equipment maintenance and plant hygiene, including waste disposal
Contamination Control	Foreign body control and the monitoring of contamination
Personnel Hygiene	Personnel facilities, canteen, toilets, smoking, personal hygiene and protective clothing
Risk Category Determination	There are two categories of risk identified as A and B. Category B is the higher risk for direct-contact packaging of food and there is a decision tree to quantify the risk.