BRC was founded in 1998 to guarantee that brand products are made according to well-defined quality standards and in accordance with minimum requirements.
It is a standard for food safety recognised by the Global Food Safety Initiative (GFSI), an international initiative, the main purpose of which is to strengthen and promote food safety all along the supply chain.
The GFSI recently managed to get certain international retailers (including Carrefour, Tesco, Metro, Migros, etc) to accept the concept of equal validity and interchangeability among the standards recognised by the GFSI itself, therefore helping reduce the duplication of conformity certificates for very similar standards.
The application of the BRC is a necessary condition to be able to export products, and it is a recognised guarantee instrument about company reliability.
This standard applies to food processing and preparation companies and identifies the specific elements of a management system focused on the quality and hygienesanitary safety of products, taking the HACCP methodology as a reference for planning and implementation.
The main elements are:
- the adoption of benchmark best practices;
- the adoption of a HACCP system;
- the adoption of a documented quality management system;
- the monitoring of standards for working environments, the product, the process and staff;
the existence of appropriate specifications for:
- raw materials (including packaging materials),
- the finished product, and intermediate/semi-finished products (where required),
- the monitoring of suppliers,
- the location of the site,
- the accumulation, collection and elimination of waste material,
- hygiene and organisation standards for staff,
- process control.