The BRC (British Retail Consortium) Global Standard for Food Safety is used worldwide as a framework for any business (retailers and processors) to assist the production of safe food and the selection of reliable suppliers.

The system reduces the overall costs of the supply chain management and increases the level of safety for customers, suppliers, and consumers. Regarded as a ticket-to-trade, the standard is also a great opportunity to demonstrate your company’s commitment to food safety, quality, and legality, and to work on continual improvement.

BRC Global Standard for Food Safety meets the criteria of the Global Food Safety Initiative by The Consumer Goods Forum, which was created by the merger of CIES, the pre-eminent food and consumer goods industry body, with the Global CEO Forum and the Global Commerce Initiative (GCI), two global retailer and manufacturer collaborative platforms.

In other words the BRC Global Standard for Food Safety is now accepted by the majority of food retailers and manufacturers as equivalent to the other benchmarked food safety standards, such as IFS, SQF and FSSC 22000. The requirements in the standard are related to the quality management system and the HACCP system, supported by detailed prerequisite programmes, that is a set of GMP ((Good Manufacturing Practise), GLP (Good Laboratory Practise) and GHP (Good Hygiene Practise) requirements.

Why is certification good for my business?
Most British and many European and Global retailers and brand owners, as well as food processors, only include suppliers certified to the BRC Global Standard for Food Safety in their supply chain.

The BRC Global Standard for Food Safety enables your organisation to:

• Provide evidence of commitment, and, in case of food safety incident, legal defense in the frame of the "due diligence" concept.*
• Build and operate a management system capable of helping you to better meet food quality/safety requirements and legal compliance, with specific reference to the legislation applicable in the countries where the finished product is consumed.
• Provide a tool for food safety performance improvement and the means to monitor and measure food safety performance effectively.
• Facilitate reductions in product waste, product reworking, and product recall.