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The British Retail Consortium (BRC) was formed in January 1992 when the British Retailers’ Association and the Retail Consortium merged.
The BRC Global Standard for Food Safety was first published in 1998 and was known as the BRC Food Technical Standard and Protocol. The objective was to put in place necessary safety, quality and operational criteria for a food manufacturing organisation, in order that it could meet legal compliance and protect the consumer.
As a leading safety and quality certification programme, the BRC Global Standard is used in more than 123 countries.
The standard provides a framework within which food manufacturers can produce safe food and manage product quality. Certification against the standard is recognised by many retailers, food service companies and manufacturers around the world when assessing their suppliers’ capabilities.
The layout and content allow for company premises, operational and documented systems to be assessed by a certification body against the requirements of the standard.
Since it was first published, the BRC Global Standard has been regularly reviewed to keep abreast of food safety developments.
The latest revision of BRC Global Standard, Issue 7 was published on 7 January 2015 and will come into effect on 1 July 2015. Issue 7’s development followed extensive consultation in order to understand stakeholder requirements and involved a review of evolving issues in the food industry.
The requirements of BRC Global Standard for Food Safety, Issue 6 have been extensively revised. Changes include:
– Additional fundamental requirements
Swift Silliker has developed two courses to address the recently published BRC Global Standard for Food Safety, Issue 7. These are:
Implementation of BRC 7 Global Standard for Food Safety Requirements
The course will provide an understanding of layout and content, will interpret requirements, protocols and the audit process.
– Duration: 2 days
Conversion from Issue 6 to Issue 7
The course will equip delegates with a comprehensive understanding of the changes to – and the impact on – the existing food safety system and their implementation.
– Duration: 5 hours
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