Benefits of BRCGS Global Standard for Food Safety Issue 8

What is in the Standard?

The starting point for an effective food safety plan is the commitment of senior management to the implementation of the BRCGS and continual development including a commitment to a food safety culture.

The BRCGS requires the development of an effective hazard analysis and critical control point (HACCP) program based on the requirements of the internationally recognized Codex Alimentarius system.

Ensure your company's processes and procedures meet the requirements in a consistent application, with the inclusion of product specifications, supplier approval, traceability, and the management of incidents, food fraud, food defence and product recalls.

The expectations for the production environment consisting of the layout and maintenance of the buildings and equipment, cleaning, pest control, waste management and foreign body controls.

Product design and development stage containing allergen management, product and ingredient provenance, product packaging and product inspection and testing.

The establishment and maintenance of safe process controls, weight/volume control and equipment calibration, and ensures the documented HACCP plan is put into practice.

Organisations are required to ensure that all personnel performing work that affects product safety, legality and quality are demonstrably competent to carry out their activity, through training, personal hygiene standards and suitable site issued protective clothing.

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