The British Retail Consortium (BRC) Standard launched in the United Kingdom in 1998 to help the food industry meet legislative requirements of the European Union General Product Safety Directive and the UK Food Safety Act. Since then, the Standard has received global recognition with more than 26,000 certified sites across more than 130 countries. GFSI accepted the Standard as a GFSI-recognized certification program in 2000.
Experts designed the GFSI benchmarks to establish equivalency between the different food safety standards while still allowing the flexibility for a variety of segments in the global food supply chain. GFSI regularly updates its Benchmarking Requirements to improve standards and increase transparency.
In turn, GFSI-recognized food safety certification programs like BRC must update its program requirements and publish a new code every few years. In the spotlight now is BRC’s Issue 8, which debuted on Aug. 1, 2018. Audits against the new Standard began on Feb. 1, 2019.
The requirements of Issue 8 are an evolution from previous issues with a continued emphasis on management commitment, a Hazard Analysis and Critical Control Point (HACCP)-based food safety program, and supporting quality management system.
The ongoing objective has been to direct the audit’s focus toward the implementation of good manufacturing practices within the production areas with added weight on areas that typically lead to recalls and withdrawals, such as labeling and packing.
The critical changes to BRC Global Standard for Food Safety Issue 8 include:
On this webinar, Nadia Narine, Owner and CEO of Lumar Food Safety Services, elaborates on the key changes made to BRC’s Issue 8. Nadia has more than 20 years of experience in various Quality Assurance/Technical roles. She has worked within a variety of food manufacturing facilities, as well as retail, which include industries such as bakery, confectionery, and dairy. Nadia has expertise in Quality Assurance, Quality Control, Food Safety, and Hygiene.