BRC – Global Standard for Food Safety

BRC is a global food safety standard, encompassing 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 strong framework that helps manufacturers make safe food, manage product quality, and meet customer needs and expectations. HACCP principles, establishing a documented quality management system, as well as applying standards for the control of the factory environment, products, procedures, and personnel.

The relationship between standard users and their suppliers is recognized by those who participated in the development of due diligence guidelines for protection, as well as through the significant influence of retailers on the formulation of product appearance and standards related 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 standard users. The form and content of the standard are such that they allow third-party verification of company premises and its operational procedures, based on the requirements of the standard.

What are the Principles of the BRC Standard?

• reduction of the possibility of double assessment,

• working and cooperating 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,

• promoting the direct participation of retail owners in the development and maintenance of the system, by participating in the technical oversight board,

Relevant Actors:

• BRC website: https://www.brcgs.com/