BRC Global Standards for Food Safety

    ENSURE QUALITY AND SAFETY IN YOUR SUPPLY CHAIN

    The BRC (British Retail Consortium) Global Standard for Food Safety was created to ensure supplier compliance and secure retailers ability to guarantee the quality and safety of the food products they sell. Today it is used worldwide as framework for any business (retailers and processors) to assist the production of safe food and the selection of reliable suppliers. 

    The BRC Global Standard for Food Safety is one of the operational tools most used for due diligence and supplier approval. It helps companies to select and qualify their suppliers. Thus, the system reduces the overall costs of the supply chain management and increases the level of safety for customers, suppliers, and consumers. Regarded as a ticker-to-trade, the standards is also a great opportunity to demonstrate your company’s commitment to food safety, quality and legality and to work on continual improvement.

    BRC Global Standard for Food Safety meets the criteria of the Global Food Safety Initiative by CIES — The Food Business Forum, the global organization of around 400 retailers (operating close to 200,000 stores) and manufacturer members of all sizes.

    In other words it is going to be accepted by the majority of food retailers as equivalent to the other benchmarked food safety standards, such as IFS, SQF and the Dutch HACCP.

    The main retailers in the United Kingdom were concerned about food safety because of their direct responsibility in case of an incident. To take control of the situation, retailers require that all food suppliers be certified to a specialized standard to ensure that they comply with quality and safety demands, and legal requirements. After it was first issued in 1998 the standard was regularly improved, involving international stakeholders in the supply chain. Today it is a global tool based on the most recent and updated food safety standards and methodologies.The requirements in the standard are related to the quality management system and the HACCP system, supported by detailed prerequisite programs, that is

    a set of GMP (Good Manufacturing Practice), G LP (Good Laboratory Practice) and GHP (Good Hygiene Practice) requirements.

    Companies that plan well will often have an advantage and be better prepared for certification. It is important that you and your company are positive, committed, and set clear target dates for implementation and assessment.