The BRC Food ISSUE 7 standard for food safety was developed to assess the safety, quality and operational criteria that must be implemented within a food manufacturing organization in order to meet its obligations regarding compliance with the law and food protection. of the consumer. The form and content of the Standard are designed to provide an evaluation of a business permit’s facilities, operating systems, and procedures by a competent third party, the certification body, in relation to the requirements of the standard.
BRC Food Certification NUMBER 7 it is designed to enable participants to gain a full understanding of the general principles of the standard’s requirements, including key clauses and statements of intent. Attendees will also learn how certified audits work compared to standard audits, including audit completion, corrective actions, and a certificate issue.
Understanding the changes is key to the successful implementation of the new requirements and approaches, including:
- Maintain consistency within the audit process
- reduce fraud
- Promoting transparency in the global food supply chain
- Attention to the needs of small facilities to improve food safety when developing processes
Necessary changes to the current version of the BRC Food Safety Certification:
It is essential that food manufacturers continue to practice a food safety and legal approach to their business by adopting and implementing changes to recognized standards.
New standards are developed to ensure compliance with business and consumer protection. Since the publication of the BRC Standard for Food Safety Number 6 in January 2012, there have been a number of food safety issues related to traceability, threats and vulnerability to the consumer that have led to the schedule for version 7.
The British Retail Consortium (BRC) will work more closely with certification and accreditation bodies to improve the infrastructure to deliver the standard through enhanced training and the development of performance monitors. To give retailers, producers and certification bodies time to become fully familiar with the new requirements and for the BRC to develop its support and infrastructure, the BRC will not recognize certification to the revised standard for six months after its formal publication. This will be published as a requirement in the standard.
The enhanced BRC Food ISSUE 7 certification for food safety allows the organization to:
- Evidence of participation Attention
- In the event of an incident, food safety, legal defense in the context of the concept of due diligence.
- Building and operating a management system can help you better meet food quality/safety requirements and legal compliance, with specific reference to applicable legislation in the countries where the finished product is consumed.
- Provide a tool to improve food safety performance and the means to effectively monitor and measure food safety performance.
- Facilitate reductions in product waste, product processing, and product recall.
- Have efficient supply chain management by reducing third-party audits and increasing the overall reliability of your supply chains.