2.1.1. References the inclusion of engineering and hygiene as part of other relevant functions. 
Removal of the reference to not having in-house knowledge and external knowledge point. 
 
2.2.1 Inclusion of the BRC section numbers relating to the prerequisite programmes 
Addition: The prerequisite programmes for the particular areas of the site shall take into account the production risk zoning. 
 
2.3.2 Additions 
a copy of any existing site HACCP plans e.g. for products already in production at the site 
a map of the premises and equipment layout 
a water distribution diagram for the site 
indication of any areas (zones) where high-risk or ambient high-care production facilities are required 
 
2.4 No change 
 
2.5 No change 
 
2.6 Additional note: to verify the flow diagram whenever there are changes to the process, to ensure any changes have been considered as a part of the HACCP or food safety plan.  
 
2.7.2 Rephrasing with emphasis on significant: The HACCP food safety team shall conduct a hazard analysis to identify the significant hazards (i.e those hazards that are reasonably likely to occur at an unacceptable level). 
 
2.7.3 Removal of the point: Where the control is achieved through existing prerequisite programmes, this shall be stated and the adequacy of the programme to control the specific hazard validated. See below. 
 
2.7.4 the above (2.7.3) has morphed into 2.7.4 (new clause).  
Where the control of a specific food safety hazard is achieved through prerequisite programmes or control measures other than critical control points, this shall be stated and the adequacy of the programme to control the specific hazard validated. 
 
2.8 No change 
 
2.9.2 Emphasis on including critical limits. 
 
2.10.2 Emphasis to CCP verification by a suitably competent and authorised person. 
 
2.11 No changes 
 
2.12.1 New Clause (the previous 2.12.1 is now 2.12.2). 
HACCP or food safety plans shall be validated prior to any changes which may affect product safety, to ensure that the plan will effectively control the identified hazards before implementation.  
For existing HACCP or food safety plans, this may be achieved using the established processes detailed in clauses 2.12.2 & 2.12.3. 
 
2.12.2 Previously clause 2.12.1. No notable changes. 
 
2.12.3 Previously 12.14.1. No notable changes. 
 
2.13.1 No change.