The BRC Food Safety System standard has been developed meticulously and in detail by food manufacturers, retailers, food service providers and food industry experts. This standard was first published by the BRC - The British Retail Consortium in 1998 and has been updated several times to date.
The BRC Food Safety System provides a framework for managing operational controls in the food production, processing and packaging sector to ensure the safety, integrity, legality and quality of foodstuffs.
The BRC Food Food Safety System standard is divided into nine parts:
Top management commitment. It is an indispensable criterion for the development of a good food safety culture. It is necessary for any food safety system to be effective, fully implemented and to ensure continuous development.
Food safety plan (HACCP). Effective hazard and risk analysis enables identification and management of hazards that pose a risk to the safety, quality and integrity of foodstuffs.
Food safety and quality management system. Systematic management systems that form the basis of the necessary product and process controls should be established in order to produce safe products of the enterprise, meet customer expectations and provide training of employees.
Operating standards. It covers the suitability, cleanliness and control of the business and includes issues such as plant conditions, cleaning, equipment, pest control, foreign matter controls and defense security.
Product control. Establishing product controls such as food fraud prevention and product testing is important in delivering products reliably.
Process control. Regular inspections with effective procedures should be performed to produce foodstuffs consistently and accurately.
Staff. Employees must be deficient in terms of training, protective clothing and hygiene practices.
High risk and high maintenance production risk zones. Requirements for products that are sensitive to potential pathogen contamination and therefore require additional controls to ensure product safety should be defined.
Requirements for traded products. This part of the standard is a voluntary requirement. Covers food products that are not manufactured, unprocessed or packaged in the area being inspected but stored in the premises of the entity.
BRC Food Food Safety System certification is widely available worldwide and today more than one thousand 130 companies in more than 28 countries have received BRC Food Food Safety System Certification. This standard guarantees the standardization of quality, safety and operational criteria, and ensures that manufacturers meet their legal obligations and protect end consumers. Today, the BRC Food Safety System standard is a fundamental requirement for leading retailers, food manufacturers and catering companies around the world.
The fact that the enterprises operating in the food sector increases their productivity and ensures sustainable growth depends on minimizing the risks.
The standard provides a framework for food industry companies (retailers, manufacturers, importers, content suppliers) to manage the safety, integrity and quality of their products and services. Today, a large number of food retailers operating in the European Union countries, the UK and the United States do business with suppliers that have just passed audits and received BRC Food Certificates.
The BRC Food Certificate expresses the commitment of businesses to produce safe food and provides the following main benefits:
Identification of risk-based requirements
Ensuring all aspects of food safety processes
Ensure that you meet the due diligence requirements of suppliers and retailers
Supporting continuous improvement ideals through ongoing corrective actions
Provide a reduced requirement for supplier audits
Easily integrate with other systems such as ISO 9001 Quality Management System and HACCP Hazard Analysis and Critical Control Points System
Provide improved references for supply to retailers and food service providers
Increased customer satisfaction and confidence in product safety and quality
The BRC Food Safety System standard is designed to help the food industry comply with food safety laws in the UK and European Union countries. Today, this standard has become an internationally recognized benchmark for best practice in quality and responsibility. The latest eighth version was released in 2018. In this latest release, the management commitment focuses heavily on the HACCP Hazard Analysis and Critical Control Points System based food safety program and the supporting quality management system. In addition, with the increasing necessity of environmental monitoring of microorganisms in food production facilities, more emphasis has been placed on food defense and prevention of food fraud.
The format and content of the standard have been designed to allow food company facilities, operational systems and procedures to be assessed by an authorized third party certification body according to the requirements of the standard.
Essentially, the BRC Food Safety System focuses on: ensuring consistency in audit processes, promoting different systems to reduce fraud risk, and greater transparency and traceability in the supply chain.
In short, BRC Food is an international standard for food safety management system. This standard includes requirements that food companies must follow to establish an effective food safety management system. Standard versions are also available for food packaging manufacturers, manufacturers and storage and distribution companies. The requirements of the BRC Food standard address key elements that must be met in order to ensure safe food production by companies. In addition to the BRC Food Food Safety System, there are other food standards such as the ISO 22000 Food Safety Management System standard, FSSC 22000 standard and SQF, the reliable quality food standard (Safe Quality Food) developed and published by the International Standards Organization (ISO).
The BRC Food Safety System standard specifies requirements for how to prepare processed foods and other products. In this regard, companies with BRC Food Certificate have strengthened their food safety management and food safety networks. This document demonstrates the firm's commitment to reliable food production and sales. Therefore, the reputation and brand value of consumers increases. Hence, the company's new market new customer targets are developing rapidly. At the same time, due to compliance with legal regulations, companies have fulfilled their obligations regarding food.
First, it is determined whether the organization meets the mandatory requirements of the standard and whether to proceed to the next stage.
It is checked whether necessary procedures and audits have been developed and your institution's readiness for evaluation is reviewed.
The findings that arise in the first two stages are evaluated and after all corrective actions are reviewed, document preparation is started.
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