Published: 7 January 2015
Author: The British Retail Consortium
Publisher: The British Retail Consortium
The BRC Global Standard for Food Safety has been developed to specify the safety, quality and operational criteria required to be in place within a food manufacturing organisation to fulfil obligations with regard to legal compliance and protection of the consumer. The format and content of the Standard is designed to allow an assessment of a company’s premises, operational systems and procedures by a competent third party – the certification body – against the requirements of the Standard.
The BRC Global Standard for Food Safety now has more than 18,000 certificated sites in over 120 countries across the world.
Issue 7 was published in January 2015, and the requirements are an evolution from previous issues, with a continued emphasis on management commitment, a Hazard Analysis and Critical Control Point (HACCP)-based food safety programme and supporting quality management system. The objective has been to direct the focus of the audit towards the implementation of good manufacturing practices within the production areas with increased emphasis on areas which have traditionally resulted in recalls and withdrawals (e.g. label and packing management).
It is a requirement that all suppliers undergoing a BRC audit to the BRC Global Standard for Food Safety Issue 7 have access to an official copy of this Standard.