Originally created to establish a Standard for the suppliers of packaging and packaging materials for the food industry, this Standard is now a leading global Standard adopted by major retailers. Certification to the Standard verifies technical performance, aids manufacturers' fulfillment of legal obligations and helps provide protection to the consumer.
Originally created to establish a Standard for the suppliers of packaging and packaging materials for the food industry, this Standard is now a leading global Standard adopted by major retailers, manufacturers and packaging businesses around the world and is equally applicable to non-food packaging producers. Certification to the Standard verifies technical performance, aids manufacturers' fulfillment of legal obligations and helps provide protection to the consumer.
The latest edition features a number of innovations, including:-
Extended scope to cover non-food packaging producers
The audit frequency established at 12 month intervals, with 6 months for suppliers receiving 3 or more major non-conformity
Requirements for auditors included in the Standard to allow companies to verify auditor qualifications
Greater emphasis on senior management demonstrating their commitment to the aim of achieving product quality and safety and to ensuring that corrective action for non-conformity is undertaken
Hazard and risk management has been comprehensively reviewed to provide greater guidance to certification bodies and producers
Expanded sections on issues of major importance, such as site security, product design and development and control of In-line testing equipment
Benefits of the BRC Global Standards:-
Comprehensive and focused on safety, legality and quality
Clear and detailed requirements based on HACCP principles supported by documented systems
Standardized reporting format providing information on how sites meet the requirements of the Standards
Closure of all non-conformity identified at an audit with evidence included in the report before Certificates can be issued
Complementary with existing quality management systems e.g. ISO and HACCP where these meet the requirements of the Standard
Focuses on identifying and preventing hazards from contaminating food
Is based on sound science
Permits more efficient and effective government oversight, primarily because the record keeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day
Places responsibility for ensuring food safety appropriately on the food manufacturer or distributor
Helps food companies compete more effectively in the world market
I am Alina Walace, professional content writer for management articles & blogs. I have created many blogs and articles on ISO 22000 document kit. I also preferred OHSAS 18001 for OHSMS. I provide BRC Training to any BRC related companies.
