Subject matter experts (SMEs)

Contents

• The standards
• The requirements
• BRCGS Food Safety Issue 9
• Additional standards

The standards

This article is written to meet the following sections of the standards:

The requirements

Subject matter experts

These are also known as SMEs, which are staff who have a detailed knowledge of a particular subject. They’re seen as a specialist and so, others go to them for help and advice. They either set the standard, or they check the standard that’s been set to ensure that it’s effective.

Below are examples of subject areas that an SME would typically specialise in:

• Product safety.
• Allergen management.
• Auditor training.
• GMP inspection training.
• HACCP, hazard and risk management, PCQI.
• Safe use of chemicals.
• Non-conformance close out.
• Non-conformance verification.
• Root cause analysis.
• Incident management.
• Delivering training (Train the trainer).
• Management of non-conforming product for Decision Maker’s.
• CIP.
• Operation of pest management.
• Calibration principles for staff who calibrate equipment.
• Authorising restart after an incident (e.g. container, glass breakage, bodily fluids spill).

CIP

Where CIP is in place, the site must have either:

• A subject matter expert (SME) who is competent in CIP.
• Where an SME is not available, contracted expertise can be used.

Environmental monitoring

Staff involved in the development and management of the environmental monitoring system must have a relevant level of microbiology training.

BRCGS Food Safety Issue 9

There are no applicable changes for this topic.

Additional customer requirements

Competency

Subject matter experts (SMEs) must be suitably competent. This can be demonstrated through a relevant qualification and/or  membership to a relevant organisation which assesses their competency.

Product safety

Technical site leads, product safety team leaders (HACCP) and SMEs must be competent and demonstrate continuous professional development in their subject.