You will need to register in order to download this product Size: A4 Format: PDF Published: 7 January 2015 Author: The British Retail Consortium Publisher: The British Retail Consortium The BRC Global Standard for Food Safety has been developed to specify the safety, quality and operational criteria required to be in place within a food manufacturing organisation to fulfil obligations with regard to legal compliance and protection of the consumer. The format and content of the Standard is designed to allow an assessment of a company’s premises, operational systems and procedures by a competent third party – the certification body – against the requirements of the Standard.

The BRC Global Standard for Food Safety now has more than 18,000 certificated sites in over 120 countries across the world. Issue 7 was published in January 2015, and the requirements are an evolution from previous issues, with a continued emphasis on management commitment, a Hazard Analysis and Critical Control Point (HACCP)-based food safety programme and supporting quality management system. The objective has been to direct the focus of the audit towards the implementation of good manufacturing practices within the production areas with increased emphasis on areas which have traditionally resulted in recalls and withdrawals (e.g. Label and packing management). It is a requirement that all suppliers undergoing a BRC audit to the BRC Global Standard for Food Safety Issue 7 have access to an official copy of this Standard.

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>>>BRC Issue 7 BRC Global Standard Food Safety Issue 7Stay up-to-date on the new requirements of BRC’s Global Standard Food Safety Issue 7 with CERT ID. Following is a brief summary of new food safety requirements for BRC certified sites. Download a copy of the BRC’s Global Standard Food Safety Issue 7 FREE from the BRC Bookshop by visiting. Contact for information on the BRC certification process and how you can get started. Who is affected? • All new and certified sites with planned (re)certification after July 1, 2015 • All suppliers, agents, and brokers supplying to BRC certified sites • Suppliers and purchasers of raw materials with a history or risk of food fraud • Manufacturers of ambient Ready-to-Eat (RTE), thermally processed food products that support the survival of pathogenic microorganisms What are the most significant changes? Two new Fundamental Sections • Labeling and Pack Control BRC has formalized packaging requirements from Issue 6 and added some additional requirements in a new fundamental section to improve label and packaging control with the goal of reducing the number of recalls attributed to mislabeling.