Overview of BRC Food Safety Standard issue 6

The BRC Global standard for food safety was developed by the British Retail Consortium (BRC), UK trade organization that represents the interests of retailer. The BRC's Global Standard for Food Safety was created to establish a standard for due diligence and supplier approval. All requirements of brc food safety are generic and are intended to be applicable to all organizations of any type and size provided. By implementing brc food standard food safety management system, any organization get iso certification or registration for its food safety management system by an external certifying body for conformity to BRC global standard for food safety.

BRC global standard for food safety issue 6 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. The brc global food safety standard issue 6 specifies to enable the organization to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, and safe for the consumer.

BRC food standard can be used by any organisation directly or indirectly involved in the food industries. It applies to all organisations in the food chain. It doesn’t matter how complex the organisation is or what size it is, brc food safety can help ensure the safety of its food products. In most cases brc food safety and brc certification are per-condition for supplying to UK retailers. It has been adopted by organizations throughout the world. Third-party certification to the standard helps manufacturers, brand owners and retailers fulfil their legal obligations and safeguard consumers.

BRC food system covers a comprehensive scope of product safety areas, as well as the legal and due diligence responsibilities of both the supplier and the retailer. The key requirements of the BRC food standard are adoption and implementation of a HACCP system, effective quality management system and factory environmental standards, processes and products and establishing process monitoring and verification system to control food hazards by scientific approach.

The Industries ranging from primary producers, processors, manufacturers, food service providers and other service providers apart from product suppliers can be covered under various food safety standards and food safety certification available in the world. These include organisations that produce feed for animals that produce food for animals that will be used as food. It also encompasses organisations that produce materials that will eventually come into contact with food or food components. It is a scientific approach to identify hazards and establish controls based on HACCP plan to control hazards and critical control points and it is a food safety with focus on prevention.

Objectives of BRC FOOD STANDARD and Food Safety Management System Implementation

  • To ensure that the products do not cause adverse health effects
  • To establish a food safety management system (FSMS)
  • To communicate with your organisation’s customers
  • To operate and maintain your organisation’s FSMS
  • To update and improve your organisation’s FSMS
  • To evaluate your customer’s food safety requirements
  • To demonstrate compliance with external safety requirements
  • To provide safe products and enhance customer satisfaction
  • To export food products and penetrate international markets
  • To communicate with your organisation’s customers
  • To communicate with your organisation’s suppliers
  • To ensure that you comply with your food safety policy

It is very important for any organization in food industries to get BRC Food Standard certification. Global Manager Group – an ISO consultancy and training company- offers BRC Food Safety documentation, BRC Food Standard certification training, brc food standards, food safety manuals and BRC Food Standard Procedure as well as hazard analysis and preparation of haccp plan.

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