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Qualification and Honor

BRC A&B

About BRC:
The company was founded in 1996 by retailers who wanted to harmonize food safety standards across the supply chain. Today we are globally recognised across both food and non food categories and operate the most rigorous third party certification scheme of its type. Our message is clear, we have the most rigorous schemes and the highest trained auditors giving you the best results possible.
BRC Global Standards is a market leading global brand that helps build confidence in the supply chain and our Standards for Food, Packaging, Storage & Distribution, Retail and Consumer Products set the benchmark for good manufacturing practice, and help provide assurance to customers that your products are safe, legal and of high quality.
In 2016 BRC Global Standards was acquired by the LGC Group, the leading international life sciences measurement and testing company. This is the next stage of the strategic transition from being a standards owner to a brand and consumer protection organisation with a range of products and services to help its customers deal with the challenges of producing safe, high quality products for the end consumer on a global basis.

The BRC Global Standard Focus on:
●The importance of management commitment
●HACCP (Hazard Analysis and Critical Control Point) based food safety programmes
●Quality management systems
●Auditing good manufacturing processes – it is not just a paperwork audit
●Auditing areas which often have the highest rate of product recalls and withdrawals, such as labelling and packing
●Developing systems to reduce exposure to food fraud
●Ensuring consistency of the audit process
●Providing a BRC Global Standard that is portable enough to allow Additional Modules to be added to reduce audit burden
●Promoting greater resilience, transparency and traceability in the supply chain.

The BRC Global Standard is divided into seven sections.
1.SENIOR MANAGEMENT COMMITMENT AND CONTINUAL IMPROVEMENT.
2.THE FOOD SAFETY PLAN (HACCP)
The BRC Global Standard requires the development of an effective HACCP (Hazard Analysis and Critical Control Point) programme based on the requirements of the internationally recognised Codex Alimentarius system.
3. FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM
4. SITE STANDARDS
5. PRODUCT CONTROL
6. PROCESS CONTROL
7. PERSONNEL

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