BRC Global Standard for Food Safety –
This Standard sets out the requirements for manufacturers of food and ingredients to produce safely and consistently, in line with best practice and their customer’s specifications.
The Standard was first published in 1998 and has developed and evolved with input from a wide base of international stakeholders including retailers, caterers, food manufacturers and certification bodies, under the management of the BRC. The Standard is based on Hazard Analysis and Critical Control Points (HACCP), supported by a documented quality management system. It requires a risk based approach to food safety management and includes prescriptive requirements based on established industry best practice.
As the first of the Standards to be Global Food Safety Initiative (GFSI) recognized, it is used as a basis for ensuring supplier assurance around the world, with over 14,000 certificated sites in more than 100 countries.
Issue 7 was published in January 2015. Significant changes in BRC Food Issue 7 include: 1. Two new Fundamentals a) Labelling Control and b) Supplier Management, 2. Traceability, 3. Authenticity, 4. Extended risk zone concept, 5. Customer Requirements and Communication, 6. Additional Voluntary Module, and 7. Evaluation System. All BRC users will be audited to Issue 7 commencing July 1, 2015.