BRC

BRC – (British Retailer Consortium) The British Retail Consortium was established in 1998 and represents 90% of the retail sector in the UK, providing consultancy to over 300,000 markets, stores, shopping centres and food and drink organisations.

BRC Standards are standards created by British retailers. They have created a comprehensive framework of internationally accepted food safety standards.

It is formed by technical committees consisting of representatives of major retailers, manufacturers, certification bodies and commercial organisations.

In order to ensure minimum hygiene standards in food production facilities, BRC has published the “BRC-Food Standard” with major UK retailers.

Development of BRC;
1998- BRC Standard was published as an auditing standard
1999- The first EN 45004 accredited Auditing Institutions approved
2000- The 2nd version was published in June with some changes
2000- The first step regarding Global Food Safety was taken by CIES (Chamber of Commerce CIES – The Global Food Business Forum) and BRC Standard, IFS Standard and HACCP Standard were compared with GFSI Global Food Safety Initiative
2002- The 3rd version BRC standard entered into force for certification
2003- BRC accepted it as an approved standard by GFSI (Global Food Safety Initiative)

WHAT IS BRC?

The main purpose of BRC is to create a framework that encompasses internationally accepted food safety standards and to help improve food safety. In terms of form and content, the standard is designed to provide insight into the working systems of food manufacturers. Thus, standardization of food safety criteria and follow-up procedures has been achieved.

Companies wishing to have the BRC – Global Food Standard Certificate; compliance with supplier demands, acceptance of food safety by British suppliers, reduction in the number of supplier inspections, improvement in product safety and quality, improvement in efficient work and competitive market structuring.

The BRC Food Standard has categorized food processing and published it under 6 headings. When applying for certification, companies should examine these categories and apply for the category that is appropriate for them.

1. Unprocessed meat and fish products (red and white meat-fish, unprocessed meat and fish products)
2. Production (fresh and frozen fruits and vegetables)
3. Daily Foods (milk and dairy products, eggs
4. Cooked and frozen, ready-to-eat or ready-to-cook meat and fish products
5. Environmentally resistant, heat-protected, packaged food products
6. Other environmentally resistant food products (beverages, bakery products, dried foods, light food products and breakfast cereals, liquid and solid oils, food additives)

BRC STANDARDS

BRC Customer Products

The legal obligations related to private label products include activities that include the verification of suppliers’ technical competence. This standard provides a general basis for the certification of companies that supply consumer products, helping retailers to fulfil their legal obligations and to protect consumers. Some parts of the BRC Standard that relate to consumer products are generally applicable, while others are product specific.

General sections; manufacturing, raw material procurement, preparation, development, packaging and storage areas, personnel areas, physical, chemical and biological product contamination risk, hazard and risk management system, product design/development, personnel hygiene and training.

BRC / IOP Technical Standard – Packaging Materials

The BRC and IOP (Institute of Packaging) have developed the standard to assist retailers and food manufacturers in meeting their legal obligations. The standard provides a common basis for the inspection of companies that supply packaging for food products to retailers, thus ensuring the protection of consumers.

BRC – Food Standard

In order to ensure minimum hygiene standards in food production facilities, BRC published the “BRC-Food Standard” with major UK retailers. In order to ensure compliance with this standard, the food industry (suppliers) must adapt six basic criteria to their management systems.

WHY BRC?

Increased consumer confidence

Access to large UK markets

Strong ties with retail distribution

Increased transparency

Increasing the efficiency of production

Minimizing important food risks

It has a wide scope such as Quality, Hygiene and Product Safety.

It ensures effective control of internal processes and minimises the risk of making errors.

Brings a proactive approach to food safety