BRC FOOD STANDARDS

In 1998, the British Retail Association (BRC), taking into account the needs of the industry, developed the BRC Food Technical Standard. The purpose of the standard works retailers, with its own brand name. Standard, retailers and brand owners engaged in food production, food safety and quality, and demonstrate due diligence related to the production facilities has been created to provide a minimum standard of hygiene. in order to ensure compliance with this standard, the food industry (suppliers) need to adapt their management systems in six key criteria.

BRC Food Standard
food processing have categorized and 6 review published under the title. Companies in this category when applying for certification through the application review and should do for themselvesis a category

1. Raw meat and fish products (red and white meat and fish, raw meat and fish products)
2. Daily food (milk and milk products, eggs),
3. Cooked, frozen, ready to cook the meal of meat and fish products in oil,
4. Environmentally proof, heat-resistant, packaged foods,
5. Resistant to environmental conditions, other food products (drinks, baked goods, dried foods, light food products and breakfast cereals, oils and fats, food additives).

Benefits of BRC
Implementation of the BRC standard provides many benefits, some of them;

•  Of certification by an accredited third party certification bodies in the sector provides a certain privilege
•  Both the manufacturers and suppliers of measurement and evaluation criteria that apply to the public, food retailers and other organizations within the supply chain can help in making evaluations.
•  Standard, quality, hygiene and product safety issues in detail, covers these topics do not need to be taken for the other certification services.
•  Follow-up of the audits and resulting corrective actions the company is certified a constantly evolving and improving quality, hygiene and product safety system is established

Who is suitable for the BRC?
Regardless of product or country of origin, particularly suitable for companies supplying food products to British retailers. In most cases, certification to this standard is a prerequisite for supplying British retailers

BRC Requirements
The principal requirements of the standard of HACCP (Hazard Analysis and Critical Control Points) system, the adoption and implementation, a documented and effective quality management system and the factory environment standards, products, processes and personnel control.