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:
- 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
- Handlers of high risk ready-to-eat products