Covid-19 guidelines for food manufacturers

The BRCGS (the new name for BRC) and IFS both recently prepared and published a document on dealing with Covid-19 in relation to food safety.

In addition to the 13-page document, the BRCGS also prepared a checklist of the 15 most important points.
The IFS has prepared a 12-page document on how to deal with this crisis.

Whereas the BRCGS focuses more on the impact on the quality management system, IFS provides more of a point-by-point list of what to consider.

In short, for both, consider the impact of Covid-19 on your policies, personnel, production, training, purchasing and all other processes.

In addition, keep an eye on all changes and updates regarding this crisis from the government.

Our advice is to integrate the impact of Covid-19 on your organization, into your existing documents, such as policies, context analysis, crisis procedure, hygiene rules, and visitor regulations.