What are the Documents Requirements for BRC Food Safety Issue 8 Certification?

The much-anticipated BRC Global Standard for Food Safety Issue 8 is published in August, 2018. The focus of the newest version of BRC Global Standard for Food has been encouraging development of product safety culture. There has been an expansion of the requirements for environmental monitoring to reflect the increasing importance of this technique.

BRC food issue 8 documentsBRC global standards are a generic BRC documents and it does not specify “how” to do, but only states “what” to do. As per the standard, the food industries should be documented and be demonstrable in the manner consistent with the requirements of BRC Global Standard models.

BRC global standard for food safety issue-8 documentation includes BRC Manual, Procedures, Forms, SOPs and BRC audit checklist, etc. documents

BRC Manual

It covers sample copy of BRC Manual based on BRC Food Safety Issue 8. It described how systems are implemented. It covers the context of organization, sample policy, objectives, scope, organizations structure as well as macro level each requirement of BRC food safety on how it is implemented in the organization.

BRC Procedures

It covers a sample copy of mandatory procedures as per BRC food Safety Issue 8 covering all the details like purpose, scope, responsibility, how procedure is followed as well as the list of exhibits, reference documents and formats

Forms and Templates

Sample forms, records etc. are supporting documents used by the company to record information for different procedures followed. They link the activities written in the procedure to the records kept in the department. The templates covered sample blank forms that required maintaining records as well as establishing control and making system in the organization

Standard Operating Procedures

It covers sample copy of mandatory Standard Operating Procedures and sanitation practices as well as policies covering all the details as per BRC global standard requirements for food.

BRC Audit Checklist

BRC audit checklist is an important document requires verifying food safety system implemented in the organization. It covers audit questions based on BRC Food Issue 8 requirements. It will bring effectiveness in auditing. It can be logically used for auditing during internal audit for BRC to establish proper audit trail.

Containing every document template you could possibly need (both mandatory and optional), as well as additional work instructions, project tools and documentation structure guidance, the BRC Food Safety Issue 8 Documentation Kit really is the most comprehensive option on the market for completing your documentation.


An Overview on BRC Food Safety Issue 8 Certification Requirements and its Benefits

The British Retail Consortium (BRC) published its Global Standard for Food Safety for the first time in 1998. It has become an internationally recognised benchmark for best practice in food safety, quality and responsibility worldwide and is a Global Food Safety Initiative (GFSI) approved scheme. The BRC Food Certification is designed to verify food products that meet consistent high levels of safety and quality.

BRC Food Issue 8 Certification

The BRC Global Standard for Food Safety was the first standard that met the Global Food Safety Initiative (GFSI) benchmark, which means it is accepted by many of the world’s largest retailers. Achieving the BRC Food Safety Issue 8 Certification ensures your customers have confidence in your products.

The latest version of BRC Global Standard Food Safety Issue 8 was published in August, 2018 and Issue 7 will become redundant in February 2019. BRC Food Safety Issue 8 has added clarity to the requirements for high risk, high care and ambient high care production risk zones.

For this issue, the focus has been on the understanding requirements of stakeholders and the developments relate to the following main areas:

  • New requirements for environmental monitoring
  • Greater consideration of food safety culture
  • New information security clauses for product safety and food defence
  • High risk, high care and ambient high care production risk zones
  • Integration of pet food
  • GFSI benchmarking and global applicability.

Benefits of BRC Food Safety Issue 8 Certification

  • Protects your brand and your customers
  • Allows you to do business with those retailers, manufacturers, ingredients companies and food service organisations that specify certification as part of the approval process
  • Helps reduce the number of product recalls, customer complaints and rejected products
  • Incorporates food safety management systems and internationally accepted best practice to ensure the safety and quality of products
  • Audits are carried out by trained and experienced certification bodies working to BRC Global Standards

Mapping Your Food Safety Management System to ISO 22000:2018 – Key Tools and Processes

The International Organization for Standardization (ISO) has published updated ISO 22000:2018 for Food Safety Management. One important change is that the new standard will follow the recently adopted Annex SL structure, a common high-level structure used to organize all new standards and revisions.

Aligned with the Plan-Do-Check-Act (PDCA) cycle, this structure makes it easier to integrate ISO management with daily activities, also streamlining the process of earning multiple certificates. You can map your Food Safety Management System (FSMS) to ISO 22000:2018, so you can identify gaps and lay the foundation for a smooth transition.


Some sections of the new high-level structure are the planning steps in the PDCA cycle. For these sections of the new standard, several FSMS tools will come into play:

Document Control: Your Document Control system helps you manage permissions and reviews for key ISO 22000:2018 documents such as work instructions and specifications.

Risk Management: Like other ISO revisions, this standard will have a stronger focus on risk-based approaches during the planning phase.

Hazard Analysis and Critical Control Points (HACCP): Creating your HACCP plan includes identifying Critical Control Points (CCPs), establishing monitoring procedures and creating workflows for nonconforming materials and corrective actions.


Some sections of the new high-level structure concerns support, while section is devoted to operation. These sections help you determine how you’ll execute the plans created in previous phases.

Key FSMS tools to focus on here include:

Employee Training: Your Employee ISO 22000:2018 training system should do more than just check the box. It should also include ways to verify employee knowledge and awareness.

Non-conformance Management: An automated FSMS allows you to track nonconforming materials and defects within the production system, so you can better pinpoint the source of the problem and minimize wasted product.

Supplier Management: These tools help you identify and prevent food safety issues that arise from suppliers.

Equipment and Assets Management: Regular equipment calibration and maintenance is an essential part of food safety. This helps keep production running smoothly, preventing problems through proactive equipment maintenance.


Some section of the new high-level structure deals with performance evaluation. This section represents the all-important check step in the PDCA cycle, where you take a step back to look at your results and strategize how to improve them.

Two tools are especially important to this step, and those are audit management and reporting. Maintaining a regular audit schedule is critical to continual review of your performance. Audit management software helps you meet standard requirements by helping you:

  • Create your audit plan.
  • Access ISO 22000 checklists.
  • Save time by conducting mobile audits on a tablet.
  • Automatically upload results to the FSMS.
  • Link findings with corrective actions as needed.


Some section of the new high-level structure deals with improvement. This is where Corrective Action tools come into play. You want to create custom workflows for different types of corrective actions, since it will help automate your process.

Benefits of FSSC 22000 Certification for Food Safety Management System

FSSC 22000 (Food Safety System Certification) provides a framework for effectively managing your organization’s food safety responsibilities. FSSC 22000 Certification helps organisations manage risk by developing a system for the continuous management and monitoring of possible risk to food safety.

To keep pace with changing market expectations, the FSSC 22000 Certification scheme was revised with the new revision requirements (Version 4) published in December 2016, and an additional update (Version 4.1) published in July 2017.

Benefits of FSSC 22000 Certification (Version 4.1)

Risk Management

Firstly, building an FSSC System will provide your company with effective management of food safety hazards by creating an environment capable of producing safe product and a management system to manage, monitor, validate and improve the system continuously.

Maintain Current Customers

Statistics show that around 1 out of 4 certified companies ask its supplier to obtain certification. Most likely, if you have not been asked yet, you will be asked in the near future. Starting from the FSSC 22000 Certification you can be competitive and qualified to work with your current customers.

Increase Your Market Reach

Even large retailers and multinational manufacturers or processors require certification from their suppliers. Having FSSC 22000 Certification means you are qualified to provide these organizations or their suppliers, which opens up a large market for your products.

Prepare for Upcoming Regulatory Changes

Countries around the world are making changes to food safety regulations, including the United States and its Food Safety Modernization Act (FSMA). FSSC prepares your organization to meet many or most of the FSMA requirements.

FSSC 22000 Certification can increase market opportunities, increase your customer’s confidence in your food safety practices and improve your internal processes to ensure safe product.

FSSC 22000 Version 4.1 – Overview of the New Requirements

Food Safety System Certification – FSSC 22000 is an ISO-based, internationally accepted certification scheme for auditing and certification of food safety throughout the supply chain. FSSC 22000 Certification helps organisations manage risk by developing a system for the continuous management and monitoring of potential food safety hazards.

FSSC 22000 CertificationFSSC 22000 launched version 4.1 in July 2017, reflecting several market developments that have emerged since the release of version 4. The new version aims to make the standard recognized by GFSI more rigorous and consistent, mainly through the introduction of unannounced audits and a new focus on food fraud prevention.

The biggest change was within the FSSC additional requirements which have grown in number from seven to nine. However, it is not only the number but the content of the additional requirements that have changed.

  1. Management of services
  2. Product labeling
  3. Food defense
  4. Food fraud prevention
  5. Logo use
  6. Management of allergens
  7. Environmental monitoring
  8. Formulation of products
  9. Management of natural resources

The main changes in the revised FSCC 22000 scheme is the prevention of Food Fraud and Food Defence. The new additional requirements present a more in-depth approach to food safety and will pose some greater challenges to already established food safety management systems.

To provide your organisation with the tools and knowledge required for a successful FSSC 22000 Certification project, Global Manager Group has FSSC 22000 Documentation Kit that have been specifically developed to bring you up to speed with the revised FSSC 22000 certification scheme requirements. Whether your company is already FSSC 22000 certified and you wish to hear about the updates or whether your company is considering FSSC 22000 certification and you wish to gain an understanding of what the certification entails, these are what you need.

ISO 22000:2018 – What are The Key Changes?

ISO 22000:2018, the international Food Safety Management System standard that specifies the requirements to ensure safe production throughout the entire food chain, from the farm to fork, was published by the ISO on June 19, 2018

For all organizations in the food and feed sectors, regardless of their size, sector or geographical location, ISO 22000:2018 is structured to provide process improvements and its design offers a food safety control and prevention approach.

If you are already applying ISO 22000:2005, you will recognize most of the requirements in ISO 22000:2018. However, there are some changes to ISO 22000:2005 that you must prepare for the transition and compliance with ISO 22000:2018.

The 12 key changes under ISO 22000:2018 are:

  • The high level structure: for this reference point to be more compatible and easily adaptable for all companies, the new edition of the ISO 22000 standard will be implemented on the basis of a high level structure (HLS) of the same structure than all other ISO. ISO 9001: 2015 standards. This is useful for organizations that use more standards and seek compatibility between them.
  • Risk-based approach: ISO 22000:2018 Certification is now based on risk management and includes an innovative approach to track and exclude potential risks.
  • Strong links with the Codex Alimentarius, an intergovernmental body, within the framework of the common food standards program established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), for In order to protect consumer health and ensure fair practices in the food trade. The Commission also promotes the coordination of all activities related to food standards undertaken by international governmental and non-governmental organizations.
  • A clear description of the differences between the key terms is provided, such as: Critical Control Points (CCP), Operational Prerequisite Programs (OPRPs) and Prerequisite Programs (PRP)
  • The HACCP and OPRP plans are grouped into a hazard control plan with action criteria that must be defined for the identified OPRPs and critical limits (as usual) for the CCPs
  • The validation of the control measures must be documented and carried out before the implementation of the HACCP plan
  • For both the traceability system and for emergency preparedness and response, additional details are now mentioned on what should be considered, respectively, in clauses 8.3 and 8.4.
  • Processing aids, packaging and utilities must be added to the required document flow patterns
  • Within the characteristics of raw materials, ingredients and packaging, the source of each product must now be defined and documented.
  • There are other aspects that will be discussed during management review meetings, such as the performance of external suppliers (suppliers), the review of risks and opportunities and the effectiveness of the actions taken to address them, the opportunities for continuous improvement, adequacy of resources, etc.
  • There is also a new clause that includes mandatory documented information and an evaluation of the effectiveness of monitoring and measurement verification results
  • There are also some additional requirements that must be reviewed during the management review of the food safety management system

A Guide to Key Changes in BRC Global Standard for Food Safety Issue 8

The BRC Global Standard for Food Safety is the most widely used of the commercial standards for assuring production of safe food. BRC Certification is designed to verify food products that meet consistent high levels of safety and quality.

On August 1, 2018, BRC published the most awaited BRC Global Standard for Food Safety Issue 8. This new version of the standard will replace Issue 7 after a six month transition phase. There are several changes, additions and amendments between issue 7 and issue 8 of the BRC Global Food Safety Standard, including the integration of pet food, new environmental monitoring clauses and a heightened focus on food safety culture and top management commitment. Despite being an evolution from previous versions of the standard, the BRC Global Standard for Food Safety Issue 8 introduces quite a lot of significant changes compared to its predecessor Issue 7.

Key Changes in BRC Food Safety Issue 8

  • Internal audits have to be spread throughout the year
  • Establishment of a confidential reporting system
  • Mandatory food safety training for team leaders
  • Distinct clauses for supplier approval & supplier monitoring
  • How, why, and where to perform root cause analysis
  • Recognition of cyber security incidents
  • Environmental monitoring
  • Product control clauses for pet food
  • Full validation of cooking instructions
  • New section 8: High-risk, high-care, and ambient high-care requirements
  • New Section 9: Requirements for traded products

To help you keep one step ahead of the transition from Issue 7 of the BRC Food Safety Standard to Issue 8, Punyam Academy organised two-day “BRC Food Safety Issue 8 Conversion Lead Auditor Training” from 16th to 17th October, 2018 at Ahmedabad, India. This BRC Food Safety Standard Issue 8 training highlights key changes from Issue 7 to Issue 8, and what these mean for you and your organization.