My question seeks to ascertain what are BRC Global Standard requirements for Food Safety that more difficulty present at the time of their implementation. What resistance, difficulties, changes entail?
I would say the first fundamental.. Senior Management Commitment.
Especially in companies that have been around for a long time, and those with no "corporate" structure, it's the change in culture at the "top" that is difficult to implement.
I'm sure many already have meetings to discuss objectives and goals, etc. They are just not used to codifying them as the Standard requires.
Probably second would be the "formal" training out to staff of all the requirements, programs, procedures, etc.
I would think most companies seeking certification under BRC or another GFSI Standard probably are already audited by some third party such as AIB, etc. As such, they generally have a
HACCP scheme in place, prerequisite programs, they already do self inspections and audits, more than likely have raw material receiving programs, supplier monitoring programs, and all the rest in place.
For that stuff, it's just a question of modifying what they have to meet the Standard.
I have no empirical evidence of any of this. Just my observation and experience.
Marshall
Edited by mgourley, 13 June 2012 - 06:54 PM.