BRC have developed the Global Markets Program in line with Issue 7 of the BRC Global Standard for Food Safety.
The aim is to offer an alternative to full BRC Certification for small and less developed businesses. It is recognized that achieving full BRC certification takes time and investment to develop the food safety culture needed to meet the standards requirements. For smaller businesses the full standard may not add value to the business and in some cases can become an unnecessary cost. It also gives a step approach for businesses that eventually want certification against the full standard.
The standard has been aligned with the GFSI Global Markets program but uses the requirements from the main BRC Standard. This helps companies with implementation as the requirements are more prescriptive so giving a clear direction to the less experienced businesses. There are also BRC Guidelines to Implementation for the main standard which explains the requirements in more depth.
There are two levels of recognition – Basic and Intermediate. The Basic level focuses on food safety and legality. The Intermediate level starts to introduce more quality management system elements.
Table 1 Summary of Requirements
Senior Management Commitment
|Regular meetings, adequate resources, up to date with legislation||Food safety and quality policy, responsibilities defined.|
|Food Safety Plan||Pre-requisite programmes in place, food safety team, describe the product, identify the intended use, flow diagram, identify hazards, establish control measures, document and review the plan.||Identifying CCP’s, implementing control measures and monitoring, corrective action and verification activities.|
|Food Safety and Quality Management Systems||Record completion, factory fabrication and hygiene inspections, supplier approval, specifications, corrective action, traceability, complaint handling, product recall and withdrawal procedures.||Manual and procedures, document control, documented supplier approval procedures, raw material and acceptance procedures, control of non-conforming product, testing of traceability and recall procedures.|
|Site Standards||Internal and external suitable, control of utilities, maintenance system, adequate staff facilities, control of glass, chemicals and foreign bodies, housekeeping and hygiene controls, control of waste and pests, storage and transport controls.||Security, documented planned maintenance, more in depth pest control.|
|Product Control||Legal labels, allergen controls.||Product Development procedures, product inspection and laboratory testing.|
|Process Control||Quantity Control and Calibration||Recipes and process monitoring|
|Personnel||Training, personnel rules, medical screening and protective clothing.||Training for critical control points|
*in addition to basic requirements
The process includes a full audit on site with an opening and closing meeting, factory tour, traceability test and document review. Auditors will interview staff performing their roles as well as testing the procedures. If any non-conformities are found these are recorded and presented at the closing meeting. The site must present an action plan to address the non-conformances and evidence that the actions have been implemented. If any of the non-conformities are Critical (a critical failure to comply with a food safety or legality issue) a full re-audit will be conducted. Audits are typically 1–1.5 days in duration depending on the size of the site and the level being audited.
Once the non-conformances are closed and a report completed a Letter of Recognition is issued and the details are uploaded to the public BRC Global Standards Directory. This demonstrates a commitment to food safety for existing and prospective customers. The Letter is valid for 12 months. At this point a re-audit is conducted at the same level or higher if requested.
The standard is free to download from the BRC Global Standards website.
For further information, please contact:
Global BRC Product Manager
t: +44 (0) 01276 697