BRC Global Standard for Food Safety –
BRC Food Safety was first published in 1998 and has evolved with input from a wide base of international stakeholders including retailers, caterers, food manufacturers and certification bodies under 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 25,000 certified sites in more than 100 countries.
Issue 8 was published in August 2018 – including such significant changes as:
- Emphasis on company-wide food safety culture.
- Greater requirements for environmental monitoring.
- Encouraging development of systems for security and defense, including cybersecurity.
- Clarified requirements for high-risk, high-care, and ambient high-care production risk zones.
- Clearer pet food standards.
- A whole section for traded goods.
- A whistleblowing system requirement.