BRC Food ISSUE 7 Procedures for food safety

The BRC Global Standard for Food Safety is designed to assess the safety, quality and operational criteria required to be made within an organization to meet the production of food to its obligations to provide for legal compliance and customer protection. The form and content of the standard is designed to allow an evaluation of the local systems and operational procedures of a company by a competent third party - the certification body - the requirements of the standard.

BRC Food ISSUE 7 Procedures for Food Safety covering a full range of prerequisite programs that enable an organization to implement basic procedures of food safety that conform to the BRC Global Standard for Food Safety. The system also provides advice on how to manage and implement a HACCP system and identify critical control points (CCP). This process is accelerated by our guides and checklists to completely simplify the implementation process of implementation training.

The main requirements of this standard include the introduction of HACCP, a quality management system and control of factory environment standards, processes and documented staff. In a short time, this norm has become invaluable to other organizations in the sector. It was, and still is regarded as the benchmark for best practice in the food industry. This and its use has seen grow outside the UK is a global standard used not just to assess retailer suppliers, but as a framework within which many companies have based their programs and the production of several branded vendor evaluation.

According to researchers, the focus of the new issue has been:

• Continue to ensure the coherence of the audit process.
• Provide a standard with the flexibility to include additional voluntary modules to reduce the burden of verification.
• Encourage site to put in place systems to reduce their exposure to fraud.
• Encourage greater transparency and traceability in the supply chain.
• Encourage the adoption of the standard as a way to improve food security in small sites and facilities where the processes are still under development.

With the completion of this standard, Organization of food sectors will have full understanding of all the requirements and successful implementation strategies, understand leadership strategies to inculcate good food security and the culture of quality, how to prepare the necessary evidence to satisfy the BRC requirements during an audit and be able to identify areas of learning outside this necessary food security worldwide standard for successful implementation.

Henry Nelson has published many articles regarding ISO Certification. Henry has rich experience as a online publisher and prepared various Certification documents as per ISO guideline since large amount of years in his professional career.