BRC Global Standard for Food Safety Issue 7 Audit checklist

BRC is Global Standard for Food Safety System. BRC Food Standard Issue 7 was developed to specify food safety, quality and operational criteria required to be established within an organization for food manufacturing to fulfill its obligations with regard to legal compliance and consumer protection.

About BRC Food Issue 7 Audit Checklists

The BRC food safety audit checklist can help train employees in the BRC audit if they implement the BRC food safety management system for the first time or convert the existing system into a BRC food issue 7.

BRC Food issue 7 focuses on auditing to the implementation of good manufacturing practices in the production. More focus has been on areas that generally have the highest rate of recalls and withdrawals, such as labeling and packaging. Issue 7 of BRC Food Safety continues to underline the commitment of management programs and basic food safety.

The latest issue 7 of this BRC Global Standard Audit Checklist focuses on:

  • Ensure consistency of the audit process.
  • Provide a sufficiently flexible standard to allow voluntary additional modules to reduce the burden of verification.
  • Promote systems to reduce exposure to fraud.
  • Promote greater transparency and traceability in the supply chain.
  • Encourage the adoption of the standard in small venues and facilities where the processes are still under development.

The BRC Food Issue 7 Audit Checklist document kit covers brc food safety audit questions based on BRC food safety requirements. It includes audit questions for following departments and work area of the organization.

  • Top Management
  • Food Safety Team Leader
  • Training
  • Quality Control
  • Marketing
  • Production Areas
  • Engineering (Utility and Maintenance)
  • Purchase
  • Stores (Raw Material and Spares)
  • Packing and Dispatch
  • Housekeeping and Sanitation and Personal Hygiene
  • General



FSSC 22000 Procedures Required for Food Safety System Certification

FSSC 22000 is based on the food safety management standard ISO 22000:2005 requirements for any organization in the food chain. The FSSC 22000 standard covers the food safety systems of food manufacturers that process or manufacture animal products, perishable vegetal products, products with a long shelf life and (other) food ingredients like additives, vitamins and bio-cultures and Food Packaging manufacturing.

FSSC 22000 Procedures

FSSC 22000 Documentation designed and developed for increasing need for harmonized certification of the food safety systems in order to create justified confidence that all necessary measures are taken to ensure food safety in previous links of the chain. FSSC 22000 procedures documents are written particularization every method that your company must follow to satisfy the necessities of the FSSC 22000 standard. These are clearly written, simple to follow directions for your management, food safety leader, food safety team and everyone, who works to follow within the day to day operation of your Food Safety Management System.

List of Required FSSC 22000 Procedures

FSSC 22000 Procedures contains 14 mandatory procedures that cover all the details of FSSC 22000 standard.

  1. Procedure for Preliminary Analysis of Production Process
  2. Procedure for Pre-requisite Program
  3. Procedure for Hazard Identification
  4. Procedure for HACCP Plan
  5. Procedure for Emergency preparedness and response
  6. Procedure for Product Withdrawal
  7. Procedure for Management Review
  8. Procedure for Document And Data Control
  9. Procedure for Correction, Corrective And Preventive Action
  10. Procedure for Control Of Quality Records
  11. Procedure for Internal Audit
  12. Procedure for Control of Monitoring and Measuring Equipments
  13. Procedure for Training
  14. Procedure for Control of Non-Conforming Products

What is Requirements of an HACCP Certification?

The HACCP is a certification program available to people and food-service facilities that teaches the ability to recognize hazardous food conditions and prevent the occurrence of food-borne illnesses. The HACCP Certification is required in a food market in small and large cities throughout the country. To obtain certification, students in this food safety system must meet many specific requirements.

HACCP CertificationHACCP is a process control system guidelines applicable to any organization that deal with production, trade, supply, retail, packaging, transportation, agriculture etc of food product. The HACCP Certification for Food safety system provided by the directive to identify food safety hazards (physical hazards, chemical hazards and biological risks), evaluation of food safety risks and food safety risk analysis, establishing the product characteristics setting, Critical control points, critical control limits, validation, verification, identification of potential emergencies related to food safety, etc.

The HACCP Certification for Food Safety is a management system in which food safety is achieved biological, chemical and physical analysis and control of the risks of production of raw materials, supply and processing for production, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must strongly committed to the HACCP concept. The strong commitment to HACCP by top management gives employees an idea of the importance of safe food production

HACCP standard is designed for use in all segments of the food industry to prepare for cultivation, harvesting, processing, manufacturing, distribution and merchandising of food for consumption. Prerequisite programs such as current Good Manufacturing Practices are an essential basis for the development and implementation of successful HACCP plans. Food safety systems based on HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations.

HACCP Certification Requirements

The HACCP requirements, the organization must satisfies while implementing of the food safety management system to achieve best results is as follows:

  • HACCP requirements
  • PRP
  • General food safety requirements
  • Documentation requirements
  • Management commitment
  • Resources requirements
  • Validation and verification of the system

Key Benefits of Achieving BRC Certification for Food Safety System

The BRC Certification is one of the most popular certification in food manufacturers and food processing organizations as well as food packaging industries across the world. The BRC Global Standard for Food Safety is the number one global market leading GFSI scheme and if you are a specifier, brand and consumer protection will be your number one priority. The British Retail Consortium (BRC) Global Standards are a suite of food safety and quality standards for food operations engaged in activities across the supply chain. The food safety standard is a GFSI reference standard applicable to any food processing operation that manages, processes, or packs food.

Benefits of BRC Certification

BRC Certification supports retailer objectives at all levels of the manufacturing and distribution supply chain. This is achieved by improving supplier standards and the consistency of operational controls to avoid product failures. Following are the key benefits of the BRC Certification to the food industries:

    BRC Food System Certification

  • Increased market access in the global supply chain
  • Brand protection
  • Reduction of food safety and liability risks to your company
  • Demonstrated commitment to food safety and quality
  • Reduced audit redundancy
  • Improve your quality and food safety system
  • Streamline relationships with EU retailers
  • Achieve operational efficiencies – less waste, more organization, increased profits

Implementation and certification to the BRC standards provides concise and documented information to assist with due diligence defence in the event of a direct or indirect food safety incident.

In line with the “Once Certified Accepted Everywhere” goal of the Global Food Security Initiative (GFSI), BRC certification aims to reduce audit redundancy for certified operations. This is achieved through additional voluntary modules applicable to both the Food and Storage & Distribution standards to allow for certification of other activities required by customers.

Who Should Get BRC Certified?

BRC Certification can benefit any food processing or packing operation in which open food is handled, processed, packed, stored and distributed, including:

  • Warehouses and pack houses
  • Slaughter houses
  • Food processing
  • Canneries
  • Handlers of high risk ready-to-eat products

ISO 22000 Audit Checklist Documents Required for Food Safety Management System

ISO 22000 Audit Checklist required to verifying implemented Food Safety System in any food organization against ISO 22000 standard requirements. This checklist has been prepared to use as an initial gap analysis or as an internal audit checklist. The ISO 22000 audit checklist is great tool for the auditor to conduct audit questionnaire while auditing and make effectiveness in ISO 22000 auditing and FSMS implementation.

The ISO 22000 audit checklist documents prepared in two part like clause wise and department wise questions and it can be used as a very good tool for logically auditing during internal audit for food safety management system and establish proper audit trails. This checklist documents are includes more than 800 questions and 12 various departments, which based on ISO 22000:2005 standard.

ISO 22000 Food Safety Management System Department Wise Audit Questions

    ISO 22000 audit checklists

  • Top Management
  • Food Safety Team Leader
  • Training
  • Quality Control
  • Marketing
  • Production Areas
  • Engineering (Utility and Maintenance)
  • Purchase
  • Stores (Row Material and Spares)
  • Packing and Dispatch
  • Housekeeping and Sanitation and Personal Hygiene
  • General

Clause Wise Audit Questions

  • General requirements
  • Management responsibility
  • Provision of resources
  • Planning and realization of safe products
  • Validation, verification and improvement of the food safety management system

What Mandatory Procedures Documents Required for ISO 22000 Certification?

The ISO 22000 Documentation is mandatory for proper implementation of food safety management system. The ISO 22000 documents describe a complete, compliant ISO 22000 food safety system, tailored to be unique to your organization. ISO 22000 Documentation contain documents like food safety manual, procedures, policies, SOPs, audit checklist, etc.

The mandatory procedures that must follow while implementing FSMS system is known as ISO 22000 Procedures, which needs to be documented as per ISO 22000 requirements. When any food organization goes for food safety implementation for ISO 22000 certification, they must have to document that include mandatory ISO 22000 Procedures which described food certification procedures for the food management system.

ISO 22000 procedures for food safety management system can help to get ISO 22000 certification audit faster for Food industries.

Following is the list of mandatory ISO 22000 procedures helped in food certification.

  1. Procedure For emergency preparedness and response
  2. Procedure for Preliminary Analysis of Production Process.
  3. Procedure for Product Withdrawal
  4. Procedure For Pre-requisite Program
  5. Procedure For HACCP Plan
  6. Procedure For Hazard Identification Procedure
  7. Procedure For Control Of Non-Conforming Products
  8. Procedure For Internal Quality And Food Safety Audit
  9. Procedure For Control Of Monitoring And Measuring Devices
  10. Procedure For Management Review
  11. Procedure For Document And Data Control
  12. Procedure For Control Of Quality Records
  13. Procedure For Correction, Corrective And Preventive Action

For ready referral ISO 22000 Documents covering food safety procedures, manual, food safety policy, templates, formats and audit checklist, visit

Introduction to ISO 22000 and FSSC 22000 Certifications

There have been many food safety standards around the world, but there are also variations between standards, their implementation and their auditing. The standard, ISO 22000 was released in 2005. Since its release it has been successfully implemented in hundreds of companies around the world. ISO 22000 can be applied to any organization in the food chain, from the farm to the food packaging manufacturer.

ISO 22000 and FSSC 22000 are both standards for Food Safety Management Systems registration schemes. It means that the standards contain requirements for a Food Safety Management System that can be certified by an accredited body.

Any food organization will benefit from ISO 22000 Certification; it is an independent verification that the organization has an effective Food Safety Management System in place. The worldwide recognition of ISO 22000 Certification and FSSC 22000 Certification means that all of the organization’s potential customers will be likely to recognize the registration.

Differences between ISO 22000 and FSSC 22000 standards

The ISO 22000 scheme and the FSSC 22000 scheme differ slightly. ISO 22000 Certification applies to all organizations in the food chain. FSSC 22000 Certification applies only to food manufacturers, and is recognized by the Global Food Safety Initiative, GFSI. The FSSC 22000 Certification scheme requirements are made up of the ISO 22000:2005 standard and one more document.

FSSC 22000 is a certification scheme that absorbs ISO 22000 and contains a more extensive list of standards to be met by the enterprise.

For FSSC 22000 certification scheme it is necessary to develop and implement the same procedures and documents as for ISO 22000. However, in addition there should be a procedure of traceability and other documents depending on the specifics of production

The procedure of certification is not different. However, the requirements of FSSC 22000 scheme are more extensive and rigid, so the certification under this scheme is a very long and labour-intensive process.