The BRC Global Standard for Food Safety publication has now become a leading global

standard supported by major retailers throughout the world and adopted by over 8,000 food
businesses in more than 80 countries.

As management systems standards go it is a well organised document, written in clear language

and reasonably user friendly.  However, at 82 pages long it can overwhelm the newcomer and it
easy for one to get lost in the plethora of requirements.

The BRC Global Standard for Food Safety certification standard requirements are described in
great detail in 7 sections throughout the standard. Some of the requirements may not be
appropriate to all organisations; however the standard does stipulate 10 fundamental
requirements without which certification cannot be achieved.

The 10 Fundamental requirements of BRC:

1. Management Commitment and Continuous Improvement Clause 1 – Senior management

need to demonstrate commitment to meeting the requirements of the BRC standard by
provision of sufficient resources, communication, review and taking actions to improve.

2. Food Safety Plan - Hazard Analysis and Critical Control Points Clause 2 – A multi-
disciplinary team need to develop a Food Safety Plan based on CODEX HACCP
principles that is comprehensive, implemented and maintained. The plan should reference
legislation, codes of practice and relevant industry guidelines.

3. Internal Audits Clause 3.5 – There needs to be an effective audit system to verify that the
food safety quality management system and relevant procedures cover the requirements
of the standard, are effective and complied with.

4. Corrective Action and Preventative Action Clause 3.8 – Procedures need to be in place to
investigate, analyse and correct non-conformances critical to product legality, quality and
safety.

5. Traceability Clause 3.9 – A system needs to be in place to trace finished products by lot
number from raw materials throughout the process to end products and their distribution
to the customer. The system should be such that this information can be retrieved within a
reasonable timescale.

6. Layout, Product Flow and Segregation Clause 4.3.1 – Facilities and equipment need to be
designed, constructed and maintained to prevent contamination of the product and
comply with relevant legislation.

7. Housekeeping and Hygiene Clause 4.9 - Housekeeping and cleaning standards need to be
maintained to achieve the appropriate hygiene standards and prevent the contamination of
product.

8. Handling Requirements for Specific Materials – Materials containing Allergens and

Identity Preserved Materials Clause 5.2 – Procedures need to be in place to control
 specific materials including allergens and identity preserved materials such that product
legality, quality and safety is not affected.

9. Control of Operations Clause 6.1 – Procedures need to be in place to verify the effective
operation of equipment and processes, in compliance with the food safety plan, so that
product legality, quality and safety is assured.

10. Training Clause 7.1 – A system needs to be in place to demonstrate that personnel who
can affect product legality, quality and/or safety are competent based on qualifications,
training or work experience.

The above guide is not to be taken as a substitute for the BRC Global Standard for Food Safety
as Certification cannot be achieved without holding a current copy of the publication.  However,
if you can begin to think of the 10 fundamental requirements as a foundation that the more
detailed requirements are built upon perhaps then your implementation project will not appear
quite so daunting.

Implementing a Food Safety Management System

All food businesses should implement a documented food safety management system based on
Hazard Analysis Critical Control Points (HACCP) principles. This means food businesses should
be aware of all the food safety hazards in their food operations and have systems in place to
control them.

An important step in safeguarding food safety is the implementation of a structured Food Safety
Management System that is incorporated into the overall management activities of the
organization. The Food Safety Management System should address legal requirements in
addition to physical, chemical, biological hazards identified by the HACCP.

In order to set up an effective food safety management system the activities of key functions
should be integrated into the system. Senior management should communicate policies and
responsibilities including authority levels. It should be clear to all personnel that each and
everyone is responsible for food safety. Food safety management responsibility should not
simply be delegated to technical personnel.

Having a comprehensive HACCP system and having carried out hazard analysis and assessment
is fundamental to the food safety management system. One of the first steps for an organisation
implementing a Food Safety Management System will be to consider what are their customer
requirements and what will need to be done to meet those requirements. Most customers will
require a food safety management system to be certified to a recognised standard. These could
include BRC, SQF, ISO 22000 or FSSC 22000, all of which are approved by the GFSI scheme.

Decide which food safety management system standard meets your customer requirements and
buy a copy. This standard should be read and understood by key personnel. You should begin the
entire food safety management system implementation process by the senior management
preparing an organisational strategy. In this process food safety policies and objectives should be
generated as responsibility for a food safety management system lies with senior management.
At this stage the resource including personnel, infrastructure, training and work environment
needed to implement, maintain and improve the food safety management system should be
considered and provided.

The food safety management system documentation should be developed based on a study by
your HACCP team. The HACCP team should be multidisciplinary and all functions of the
business should be represented. The HACCP team should be suitably competent and are tasked
with generating HACCP plans and associated documents, procedures and records that ensure the
safe manufacture of your products.

The next step to implementing your food safety management system is communication and
training. During the implementation phase all personnel should be trained, follow procedures and
complete records that demonstrate the effectiveness of your food safety management system.
Once your food safety management system is implemented, verification activities should be
undertaken to demonstrate it is working effectively.

Once you have done that and found the system to be operating effectively you should arrange
your assessment with your chosen certification body. At this point the certification body will
conduct an audit and review your food safety management system and determine whether you
should be recommended for registration. Once you have been approved you will receive a
certificate confirming your food safety management system meets the requirements of your
chosen food safety standard.