TUV USA, Inc. looks to growth with appointment of new Program Manager

Salem, New Hampshire -- TUV USA, Inc. announced today that it has appointed Mr. Yuksel Eyyuboglu as its Program Manager for their Food Safety Division.

“We are delighted to welcome Yuksel Eyyuboglu to the TUV USA Family. Yuksel will take over the responsibilities of the Program Manager and Operations Manager for the Food Safety division. He has proven expertise in the field of Food Safety certification and with his enthusiasm to grow and succeed, he will give further growth to our Food Safety division,” says Hakan Sen, TUV USA Managing Director.

His role will include the development of services, sales, and marketing activities across the food division, nationwide, and globally. Advising Executive Management on market opportunities and related staffing, training, and investment needs.

Mr. Eyyuboglu holds a M.Sc., Food Science & Engineering from Aegean University, Izmir, Turkey, and was formerly the program manager with SAI Global Northamerica. Yuksel has an impressive work history and a list of accolades that includes SQF Auditor of the Year (2016 - SQFI International Conference) and BRC Auditor of the Year (2017 – Food Safety Americas Conference).

BRC Food Version 8 Key Changes

BRC announced it would be updating to version 8 in August 2018, which will then go into effect February 01, 2019. This new version encompasses changes in order to integrate the GFSI (Global Food Standard Initiative) and the FSMA (Food Safety Modernization Act) rules. With these new changes, we feel it is important for everyone to be as prepared as possible.

One major change that BRC has implemented is that there are now nine sections instead of the previous seven sections for auditing. The two new sections are 'Production Risk Zones' and ‘Traded Goods’. ‘Production Risk Zones’ cover High Risk, High Care and Ambient High Care Requirements and ‘Traded Goods’ includes items that are stored at a facility but not manufactured there.

Other additions to the standard includes measuring the food safety culture of the site, incorporating Pet Food Manufacturing, more robust food defense, cyber security measures, added requirements for assessing the food safety hazards on the HACCP plans, a more comprehensive pest management requirements and adopting a whistle-blower reporting system.

The BRC standard now features additional color-coding options to help auditors and the site personnel in preparation for the audit.

In addition, the BRC has added voluntary modules such as:

1. Meat Supply Chain

2. Gluten Free

3. Global GAP

4. FSMA Preparedness

If you or someone you know is interested in BRC Certification please contact us.