The 9 core sections of BRC Food Safety Standards

The British Retail Consortium is responsible for creating the certification that food and drinks businesses follow to demonstrate that they are following guidelines that are set by the BRC. As well as proving that they are taking safety standards seriously, following these measures means that when a company such as hygienecheck comes in to conduct a BRC Audit all of the key elements should be covered.

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The overall BRC food safety standard is split into 9 sections and covers the following areas.

  • Senior Management – this looks at the commitment of those in a senior management to adhering to the safety standards and to developing a culture that places this at the top of its priorities.
  • Food Safety Plan – the plan helps to put in place risk identification and mitigation protocols and is a key part of food and drink businesses.

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  • Food Management Systems – these cover food safety and quality.
  • Product Control – this looks at key issues such as management of allergens and the ways in which products are tested.
  • Process Control – this is used in conjunction with the food safety plan and the audit will check that you are actually following your own procedures.
  • Site Standards – this covers standards that the food and drink manufacturing facility needs to adhere to.
  • Personnel – this looks at staff training, hygiene and other training and protocols.
  • High risk production zones – this looks at high risk products that may require freezing or refrigeration and ways in which these areas are managed
  • Traded products – this checks that traded products follow all the requirements that are set out by the BRC

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