In 1998, based on industry needs, the British Retail Consortium (BRC) developed its BRC Food Technical Standard. The purpose of the standard was to evaluate manufacturers of retailers own brand of food products. It was designed to help manufacturers provide safe, quality food products to consumers. Originally developed for use in the UK, its popularity and acceptance quickly spread worldwide.

Who does BRC apply to?

BRC applies to food processing or packing operations where open food is handled, processed or packed.

Our goal is to aid your journey through the certification process by supplying training, gap assessments, auditing, materials and other helpful information that will pave the way to successful certification. UL DQS employs highly trained, industry experts with experience in a variety of areas. These auditors will add real value to your audit experience which will help you to achieve your business goals and objectives.

Steps to Certification

BRC is divided into 7 chapters that address issues ranging from management commitment to personnel hygiene.

1. Senior Management Commitment and Continual Improvement – For any food safety system to be effective senior management must be fully committed to its application and continued development.

2. Food Safety Plan (HACCP) – The basis for the Food Safety System is an effective HACCP program based on the requirements of the internationally recognized Codex Alimentarius system.

3. Food Safety and Quality Management System – Based on the principles of ISO 9000, food safety and quality managements systems are implemented and include:

• Requirements for product specifications
• Supplier approval
• Traceability
• Management of incidents
• Product recalls

4. Site Standards – Are used to define expectations for the processing environment and include:

• Layout and maintenance of buildings and equipment
• Cleaning
• Pest control
• Waste management
• Management of foreign body controls

5. Product Control – Includes requirements for product design and development, allergen management and expectations of laboratories and product testing.

6. Process Control – Includes establishing and maintaining safe process controls, weight/volume control and equipment calibration.

7. Personnel – Includes requirements for the training of staff and expectations on protective clothing and personnel hygiene.

These steps provide the basic information you need to begin the implementation of your food safety program according to the BRC. As a globally recognized standard, the benefits of implementing BRC include:

• Comprehensive and focused on safety, legality and quality
• Clear and detailed requirements based on HACCP principles
• Standardized reporting format
• Closure of all non-conformities before certificates are issued
• Easily integrated with existing quality management systems e.g. ISO and HACCP
• Safe and efficient process flows
• Enables quick identification of risks