BRC Global Standard for Food Safety Version 5 was published in January 2008 following exhaustive consultation with international stakeholders – an extensive revision of version 4.
What’s required to achieve BRC5?
The detailed requirements of achieving BRC5 are complex and will vary from company to company and product to product, but the critical issues are the same:
Food Businesses’ must
- Understand the products they produce, manufacture and distribute
- Identify and control HAZARDS that are a risk to food safety
The BRC5 standard therefore, focuses on:
- Management demonstrating their commitment to achieving a satisfactory quality management system.
- The Food Safety Plan – HACCP
- Clearer and more detailed requirements and reports
- Greater focus on analysis of potential hazards
- Traceability
- Continuous Improvement