BRC certification is a food safety standard that demonstrates a food and beverage company’s commitment to industry best practices. To obtain and maintain certification, companies undergo third-party audits against the standard’s requirements performed by an accredited certification body (CB).
Currently, there are more than 29,000 certified suppliers located across 130 different nations. Since its inception in 1998, the BRC Food Safety Standard has undergone eight revisions and is now a widely utilized framework for promoting benchmarking to the Global Food Safety Initiative (GFSI).
The most recent BRC standard for food safety is separated into nine core sections:
- Senior management commitment
- Food safety plan (HACCP)
- Food safety and quality management system
- Site standards
- Product control
- Process control
- Personnel
- High-risk, high-care, and ambient high-care production risk zones
- Requirements for traded products
The food safety certification is ideal for food manufacturers, suppliers of raw materials and ingredients, and packaging facilities.
