BRC Global Standard for Food Safety Issue 6 (FOOD)


The BRC Global Standard for Food Safety Issue 6 has been extensively revised in consultation with senior representatives from major retailers and food service companies, ensuring that it continues to meet the requirements of manufacturers and retailers.


The Standard was first introduced by the BRC in 1998 and now has almost 14,000 certificated sites in over 100 countries across the world.


Issue 6 places increased emphasis on good manufacturing practice, including a change in the balance of the number and depth of requirements in favor of the implementation of good manufacturing systems within the factory and greater focus on standardizing best practices for auditing the Standard.


Key changes for Issue 6 include:


Expanded sections on foreign body control, hygiene and housekeeping, and allergens.
Introduction of a new voluntary 2 stage unannounced audit scheme.
A reduced number of clauses to ensure each expresses a significant idea, this will contribute to consistency of grading as requirements are now of similar significance.


Issue 6 will come into effect in January 2012. Issue 5 can still be used for audits until January 2012


Benefits of the BRC Global Standards

Comprehensive and focused on safety, legality and quality.
Clear and detailed requirements based on HACCP principles supported by documented systems.
Standardized reporting format providing information on how sites meet the requirements of the Standards.
Closure of all non-conformities identified at an audit with evidence included in the report before Certificates can be issued.
Complementary with existing quality management systems e.g. ISO and HACCP where these meet the requirements of the Standard.

* To download a PDF of the Introduction and Requirements sections for the BRC Global Standard for Food Safety Issue 6 click here


To download a PDF of the key differences between issue 5 and 6 for the BRC Global Standard for Food Safety    click here



For more details, visit www.brcglobalstandards.com