BRC

The BRC standard holds significant importance for food processing companies within the industry, as it serves as a testament to their commitment to food safety, traceability, and product quality. If you are seeking comprehensive information about the content and acquisition of a BRC certificate, this article provides valuable insights.

BRC

BRC, or the British Retail Consortium, is a professional association of distributors that, in 2003, established a stringent standard focused on enhancing food safety and the management of food products. This international standard is subject to regular evaluation, ensuring alignment with evolving market dynamics and changes in legislative requirements.

A fundamental component of BRC certification is the BRC audit, conducted by an independent third party. This audit scrutinizes over 300 criteria within your company, encompassing both documentation and on-site inspections. The certificate is awarded based on the extent to which these criteria are met, ranging from "sufficient" to "good." The highest accolade, the BRC A-grade, is conferred when no more than 10 out of the 300 criteria have any deficiencies.

It is essential to note that BRC certification is subject to annual audits to maintain its validity. This is due to the dynamic nature of the standard, which adapts to evolving laws, regulations, and industry developments. Consequently, the BRC certificate is regarded as a leading benchmark in the food industry.

The BRC Global Standards, a comprehensive framework, consists of seven key sections. These encompass a thorough evaluation of various aspects, including:

Standards at the Establishment

Assessing requirements related to equipment, maintenance, social spaces, and contamination risk management within the facility.

Product Control

Examining the entire business process, including product design, packaging, inspection, and release. Allergen management and claims are also scrutinized.

Food Safety and Quality Management System

Based on the ISO 9001 certificate, this section involves checks on product specifications, supplier assessments, traceability, and more.

Food Safety Plan - HACCP

The presence of a Hazard Analysis and Critical Control Points (HACCP) plan is essential for BRC certification.

Involvement of Senior Management

The active participation of senior management in implementing the BRC standard is a critical requirement and undergoes thorough assessment.

Process Control

Operational control of production is achieved through documented procedures and work instructions.

Personnel

The competence and qualification of personnel is a pivotal consideration. Emphasis is placed on personal hygiene and training. Investing in advanced and automated hygiene systems is advisable to ensure compliance with personal hygiene standards.

To assure the personal hygiene of personnel, investments in hygiene stations, hand disinfection systems, and hand wash basins are recommended. These measures establish a robust hygiene protocol, ensuring a pristine production environment. Such products are indispensable in the food industry and contribute significantly to obtaining and maintaining a BRC certificate.

BRC

BRC