What is a use of BRC Global Standard for Food?

The global standard for food issue 5 was released by BRC in 2008. This Standard is now a leading global Standard adopted by major retailers, manufacturers and food businesses around the world and is equally applicable to food producers. Certification to the Standard verifies technical performance, aids manufacturers' fulfillment of legal obligations and helps provide protection to the consumer.

What is a use of BRC Global Standard for Food:-

The changes are quite significant and are summarized in the new standard as:

• One status level, with the removing the Foundation level.
• No "Recommendations on Good Practice" stated and therefore the removal of the need for certification bodies to assess and comment.
• A consolidation of requirements and clauses in line with evaluation process.
• The inclusion of a grading system which is based upon the number and status of non-conformities established during the evaluation and used to determine evaluation frequency.
• The recognition of specific requirements which must be well established, continually monitored and maintained and are fundamental to ensure the product safety and integrity is in place.
• More detailed and concise information on the processes supporting certification in the form of tables and diagrams.
• Incorporation of an expanded protocol detailing specific requirements.

Retailers have an obligation to supply safe and legal products to their consumers and therefore must take all reasonable precautions and exercise all due diligence in the avoidance of failure, whether in the development, manufacture, distribution, advertising or sales of products. It is a system that identifies where hazard might occur in the production process and puts in place control measures to prevent the hazard from occurring. HACCP (Hazard Analysis and Critical Control Points) is an internationally accepted technique for preventing failure in the system in respecting legal and safety concerns.
This course aims to introduce a systematic and scientific approach to process control, with specific attention on the process. It enables delegates to acquire the implementation of HACCP management system, effective quality management system as well as the British Retailer Consortium (BRC) certification process.