BRC Global Food Safety Standards (Issue 7 & Changes to 8)

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In 1998 the British Retail Consortium (BRC) developed and introduced the BRC technical standard and protocol for companies supplying retailer branded products. BRC Global Standard for Food Safety. The current standard was published January 2015 with... Read More

In 1998 the British Retail Consortium (BRC) developed and introduced the BRC technical standard and protocol for companies supplying retailer branded products.

  • BRC Global Standard for Food Safety. The current standard was published January 2015 with Issue 8 coming out in August 2018.

BRC Food Safety Issue 8 : Time Lines

  • January 2018 – standards wording finalised
  • August 2018 – standard published
  • February 2019 – Audit commences

Four other BRC Standards have since been added:

  • BRC Global Standard for Packaging & Packaging Materials, Issue 5.
  • BRC Global Standard for Storage and Distribution, Issue 3.
  • BRC Global Standard for Consumer Products, Issue 4.
  • BRC Global Standard for Agents & Brokers, Issue 2.

The purpose of the five standards is to ensure that all retailer branded food/consumer items are manufactured, packaged and distributed according to a defined set of guidelines and procedures ensuring product safety and consumer confidence.  The common theme in all standards is the need to risk assess your process in order to identify the necessary control measures.

The number of BRC certified sites is a testament to the increased international popularity of the BRC standards.  Currently there are almost 26,000 certified sites in 130 countries with the USA being the area of greatest growth. Achieving BRC Certification against the relevant BRC standard is an essential component of any business’s strategy for business continuity.

Regardless of which end of the food/product supply chain a business operates, due diligence is one of the most essential elements of business continuity.  Achieving BRC Certification against the relevant BRC standard not only allows companies demonstrate due diligence, it also opens business opportunities with the most powerful sector in the supply chain, the retailer.  The first step to achieving certification is to learn and understand your relevant standard.

BRC Issue 7 was published in January 2015 and came into effect July 1st 2015.  Issue 8 will be published in July/August 2018 comes into effect from January/February 2019.

It is anticipated that the voluntary module concept will become more popular as “Food Safety Culture” and “FSMA” are ideas that Best Practice companies are pursuing.  Changes to Section 1 will require Senior Management to establish a strategic plan for creating a robust food safety culture.  This will require Senior Management to be engaged with the Food Safety Management System and not simply pay lip service to it.

Site security and food defense requirements have now been amended including threat assessment to align with FSMA expectations.  The new changes will require that sites complete a risk assessment of internal and external threats.  It is proposed that 2 new sections will be added in Issue 8:

Section 8:
Section 8 has centralized all high risk, high care and ambient high care requirements.  This ensures that both FBO and Auditor can concentrate on this area of enhanced importance.

Section 9:
Section 9 although still voluntary, incorporates the voluntary modules however non-conformances assigned against this section will now be included in the sites audit grade.

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What's covered?

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  • Course Introduction
  • Define Objectives
  • Overview of BRC Global Standards:
  • BRC Global Standard for Food Safety – Issue 7
  • (As required...
    • BRC Global Standard for Packaging & Packaging Materials – Issue 5
    • BRC Global Standard for Storage and Distribution – Issue 3, and
    • BRC Global Standard for Consumer Products – Issue 4.
    • BRC Global Standard for Agents & Brokers, Issue 2)
  • Global Food Safety Standard  – Issue 7:
    • Core Principles
    • Fundamental clauses
  • Audit Options
  • Sections of BRC
  1. Senior Management Commitment
  2. Food Safety Plan / Hazard & Risk Management
  3. Food Safety & Quality Management System
  4. Site Standard
  5. Product Control
  6. Process Control
  7. Personnel
  8. Proposed for Issue 8 : High Risk, High Care & Ambient Care Zoning
  9. Proposed for Issue 8 : Voluntary Modules Section
    • FMSA
    • Food Safety Culture
  • The Audit Protocol
  • Certification Process
  • Non-conformance categorisation
  • Audit Scoring & Approval Process
  • Course Review / Evaluation

Note 1:  This BRC course focuses mainly on Issue 7 with a look at what is anticipated for Issue 8.  For potential delegates not familiar with the BRC Food Safety Standard please ensure you take the time to familiarise yourself with the general objectives and structure of the standard prior to attending the course.

Note 2:  To cater for a mixed audience, the Public course will focus on the BRC Global Food Safety Standard, as this is the predominant standard in the food industry.  In-house courses can be tailored to the specific needs of the other four individual standards.

Who should attend?

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  • General management who wish to acquire a broad knowledge of the BRC Global Food Safety Standard requirements
  • Quality Assurance / Technical and Production Personnel who have specific responsibilities for BRC Certification as part of a risk management team
  • Engineering/Maintenance Personnel
  • HACCP Team / Risk Management Team members

What will I learn?

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Participants achieve the following learning outcomes from the programme;

  • Understand the development of the BRC Global Standards
  • Be familiar with the risk requirements of all five standards in particular BRC Food Safety Standard Issue 7
  • Know how to anticipate and prepare for the changes for BRC Issue 8
  • Understand the reasons for changes to the Issue 8 Standard.
  • Understand the colour coding of the BRC Food Safety Standard
  • Undertake Production Risk Zoning Categorisation as per Section 8 of Issue 8
  • Understand the scoring system and the audit protocol
  • Understand the third party BRC Certification process

Who are the tutors?

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How do we train and support you?

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In-House Courses
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual
Delegates will receive a very comprehensive course manual.  All delegates to bring a copy of their relevant standard.

Share this Programme

SnapshotSnapshot

Duration
1 training day
Course Times

9.00am - 5.00pm

Price
€395

(includes course documentation, lunch and refreshments).

Delivery Mode
This programme is available In-House and on certain Public dates

What They SayWhat They Say

Very interactive. It was great to get examples

– Lisa McEvoy, New Product Development, BIM Seafood Development Centre

News & UpdatesNews & Updates

Observations on BRC Global Standard for Food Safety Issue 7

Having delivered the first BRC Global Standard for Food Safety Issue 7 Courses for 2015 I realised how significant the changes to the standard are. The changes ...

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BRC Global Food Safety Standards (Issue 7 & Changes to 8)

Duration: 1 dayPublic Price: €395
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