The BRCGS Global Standard for Food Safety Issue 8 requires a Food Safety Management System to be compliant in 4 key areas: Senior Management Commitment A HACCP/Food Safety Plan A Quality Management System Prerequisite Programmes Get brc certification hereThe BRCGS...

This is the final part of our 4-part article series on how we at BRC have approached maintaining food safety standard during this pandemic. If you have not read the previous articles, you can find them here: Part 1 | Part 2 | Part 3. We will round up our discussion...

This is a continuation of our series of articles on maintaining food safety standards during a pandemic. You can read part 1 here and part 2 here. We have compiled the top five remote audit tips for sites and certification bodies. This is direct feedback from some of...

This is a continuation of our series of articles on maintaining food safety standards during a pandemic. You can read part 1 of the series here. The image below shows quite a detailed diagram on preparing for your remote audit to meet the BRC Food Safety Standards....

The BRC Global Standard for Food and Distribution was first published in 2006, the current version is Issue 4 which was published in November 2020 and effective May 2021. The standard covers activities that can affect the safety, quality, and legality of food,...

So this pandemic that started in March 2020 has really disrupted the lives of everyone, but one thing that hasn’t changed is the need for food safety. Food safety is a priority for customers, specifiers, brand owners and ultimately for consumers. The new challenges...

A successful food safety culture is the product of individual and group values, attitudes, competencies and patterns of behavior that determine the commitment to, and the style and proficiency of the food safety management system. Senior management should plan for the...

All food operations should have a proactive system for the prevention of contamination of products by pests that ensures there are effective controls and processes in place to minimise pest activity and ensure any pest infestation does not present a risk of...

I have been involved in many projects to improve product quality and reduce food complaint levels. One of the best tools for indicating where action for improvement needs to be applied is by analyzing your complaint data appropriately. Whilst you can identify faults...

Introduction A HACCP System ensures that all food safety hazards, that may reasonably be expected to occur, are identified by this process and are then fully evaluated and significant hazards that have been identified are controlled so that products do not represent a...

A Food Safety Management System should be planned, established, documented and implemented in order to ensure compliance with company, customer, regulatory and statutory requirements. Senior management need to confirm the scope of the Food Safety Management System...

BRCGS has issued a position statement to ensure expectations relating to compliance with clause 1.1.2; its consistent application at certificated sites, and assessment during audits are understood. In summary, the clause requires sites to: Define and maintain a clear...