What are the benefits of the BRC Food Safety standard?
The BRC (British Retail Consortium) standard is a Global Food Safety Initiative (GFSI) scheme for certifying food safety and quality. Obtaining BRC food safety certification provides the organisation concerned with the following benefits:
- It ensures compliance with applicable legal requirements regarding food safety, as well as with legal obligations and consumer protection requirements.
- It reduces the risks and costs associated with non-conformity by establishing and enforcing food safety and quality criteria for food suppliers within distribution chains.
- It enables efficient and effective control of food safety risks by incorporating the BRC standard into the management system’s prerequisite programmes.
- It facilitates efficient and effective communication with all stakeholders, leading to increased customer and consumer confidence. It is a standard recognised by the Global Food Safety Initiative (GFSI).
- The requirements of the BRC standard can be integrated into other food safety and quality management systems such as ISO 22000, IFS or ISO 9001.
The BRC Global Standards are promoted by the British Retail Consortium.
What does our BRC consultancy service include?
- Obtaining food safety certification in accordance with the “BRC Food”, “BRC Packaging” and “BRC Storage and Distribution” standards, using the Microsoft 365 methodology.
- Conducting the BRC audit for the Quality and Food Safety Management System.
- Outsourcing the food safety certification process to enable companies to save on fixed costs by outsourcing the duties of the Quality and Food Safety Manager for the BRC standard.
What are the requirements for obtaining BRC certification?
Among all the requirements, at EmasConsultors we would highlight the following:
- BRC Food Standard. This includes certain fundamental and mandatory requirements, divided into the following sections:
- Management’s commitment to the continuous improvement of activities and processes.
- The Food Safety Plan – HACCP (Hazard Analysis and Critical Control Points).
- Food Safety and Quality Management System.
- Standards relating to the company’s facilities.
- Control of the product/service and processes.
- Personnel involved in the project.
- BRC Packaging. The standard defines two categories of food hygiene risk depending on whether or not the products come into direct contact with the packaging.
- BRC Storage and Distribution Standard. The standard sets out the requirements for obtaining accredited certification for the storage and/or distribution of food, packaging and consumer products.
Regulations relating to food safety
- ISO 22000 – Food safety management
- IFS Food certification.
- FSSC 22000 Food safety and quality certificate