K
Ka Pilo
Why folks prefer ISO 22000 instead of BRC or SQF?
Considering that all of them are stand-alone standards.
Considering that all of them are stand-alone standards.
Why folks prefer ISO 22000 instead of BRC or SQF?
Considering that all of them are stand-alone standards.
I'm not a direct user of BRC or SQF. It's just frustrating to note confusion from food sfatey professionals (both users, and auditors).Why don't you start out by telling us which one you "prefer", why you prefer it, which one your company actually uses, and why?
My assumption is you yourself are familiar with all 3 standards. Please correct me if I'm wrong.
Just wish to inform that we have successfully achieved FSSC22000 and BRC-Food (Issue 5) in an integrated audit recently. Although the issue on the interpretation of OPRP was raised by the auditor, all verification activity data/evidence were in place to support the system. So it was kind of anti-climax as we maintain our position that OPRP is CP even though the auditor had other ideas! Thanks to those who participated on this thread.
It may be more of an issue of the requirements of the specific country you are in and if you sell to foreign countries what their requirements are.Why folks prefer ISO 22000 instead of BRC or SQF?
Our company (the management) prefers ISO 22000. Personally, I prefer BRC or SQF because Global Food Safety Initiative Standards compliant, and therefore accepted everywhere.I have not seen a standard yet that is not open to interpretations of its contents. In fact this site was started based upon the problem of the different interpretations of ISO 9001:1994 and what was then QS-9000.
You ask "Is ISO 22000 written in plain English?" I ask, what standard isn't open to interpretation?
As to the differences between ISO 22000, BRC and SQF - That's an entirely different question. Food processing isn't my area of expertise so I have no idea what the differences are.
But let's get back to your original question: It may be more of an issue of the requirements of the specific country you are in and if you sell to foreign countries what their requirements are.
Again I ask of you: Why don't you start out by telling us which one you "prefer", why you prefer it, which one your company actually uses, and why?
In your country, that may be a true statement. It isn't true in the USA. You may wish to rephrase the comment for a global context, which is the reach of the Cove.
Perhaps this is the reason.it is because most of them already have ISO 9001 and the transition is easier.