BRC is a global standard for food safety, it covers the basic principles of standards established by retailers, and is constantly reviewed to reflect both the requirements of retailers and their suppliers. It provides a robust framework to help manufacturers make safe food, manage product quality and meet customer needs and expectations.

The standard requires the adoption and application of the HACCP principle, the establishment of a documented quality management system, as well as the application of standards for the control of the factory environment, products, procedures and personnel.

The relationship between users of standards and their suppliers is recognized by those involved in the development of guidelines for providing due diligence in protection, as well as through the significant influence of retail on the formulation of product appearance, and standards relating to the factory environment. Responsibility for product safety and legality is shared between suppliers and retailers.

The goal of the BRC standard is to define quality and safety criteria within the production organization for the delivery of food to retailers, their suppliers or other users of the standard. The form and content of the standard are such as to allow the inspection of the company’s premises and its operating procedures by a third party, based on the requirements of the standard.

The principles of the BRC standard are:

• reducing the possibility of double evaluation,
• work and cooperation with accreditation bodies to ensure that the accreditation process results in effective control and maintenance of standards,
  encouraging “local” assessment,
• ensuring openness, transparency and compliance with trade laws,
• promotion of the direct participation of retail store owners during the development and maintenance of the system, by participating in the technical supervision committee,
• constant review and improvement of standards and supporting processes.