Learn Fundamental Requirements of the BRC Food Safety Standard

Learn Fundamental Requirements of the BRC Food Safety Standard

BRC is a global standard for food safety management systems. It includes a list of guidelines that food processors must adhere to create a successful food safety management system. The standard is available in various editions for producers, distributors, agents, and brokers of food packaging as well. The standard?requirements cover the essential components that must be present for the organization?to guarantee the manufacturing of safe products. Because many significant manufacturers and retailers demand a certification, BRC Certification is a crucial factor to consider when picking a certification program.

By ensuring the standardization of quality, safety, and operational principles, BRC Global Standards promote confidence throughout the entire supply chain. They assure clients that their products are safe, legal, and of high quality by setting the standard for outstanding manufacturing procedures. With help of the BRC Consultant, the BRC certification process is made simple. The fundamental requirements are listed below:

·????????Management Commitment and Continuous Improvement – By establishing sufficient resources, communicating, conducting reviews, and taking corrective action, top management must show their commitment to satisfying the standards of the BRC standard.

·????????Food Safety Plan - Hazard Analysis and Critical Control Points – A proper, executed, and maintained food safety plan built on CODEX HACCP principles must be created by a multi-disciplinary team. Regulations, rules of conduct, and appropriate industry standards should all be included in the plan.

·????????Internal Audits – To ensure that the necessary procedures and the food safety quality management system are effective, compliant, and cover the requirements of the standard, an efficient audit system is required.

·????????Corrective Action and Preventative Action – Procedures must be in place to investigate, evaluate, and fix non-conformances that are essential to the safety, quality, and legality of the product.

·????????Traceability – To trace final products by the?batch number from raw materials through the production process to end customer and their distribution to customers, a system must be in place. The system ought to be set up so that this data may be retrieved promptly.

·????????Layout, Product Flow, and Segregation – To avoid product contamination and to adhere to applicable laws, facilities and equipment must be properly designed, built, and maintained.

·????????Housekeeping and Hygiene - To meet the necessary hygiene standards and avoid product contamination, housekeeping and cleaning standards must be maintained.

·????????Handling Requirements for Specific Materials – Materials containing Allergens and Identity Preserved Materials – The?product validity, quality, and safety are not compromised; procedures must be in place to manage materials, such as allergens and identity-preserved materials.

·????????Control of Operations - To?guarantee the legality, quality, and safety of a product, procedures must be in place to check that processes and equipment are operating effectively and by the food safety plan.

·????????Training – A system must be in place to show that individuals who can have an impact on a product's legality, quality, or safety are competent based on their credentials, training, or work history.