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BRC Global Standard


Introduction

The multitude of recent food safety scares has prompted intense public scrutiny of the food industry.  In response the National Standards Authority of Ireland (NSAI) has expanded its services to include the BRC Global Standard – Food. 

NSAI has recently been awarded INAB accreditation to EN45011 for BRC Global Standards-Food, which the British Retail Consortium recognises.

The BRC Global Standard-Food sets out the requirements for the supply of retailer branded products, branded food products and processed or prepared food or ingredients for use by food service companies, catering companies and food manufacturers. The Standard has been developed to assist Retailers in their fulfilment of legal obligations and protection of the consumer, by providing a common basis for auditing companies supplying Retailer branded food products.  This Standard encompasses the fundamental principles of the Retailer's own standards and has been continually reviewed to reflect the requirements of both Retailers and their suppliers. It is not intended to replace the requirement of any legislation, where this legislation requires a higher standard for a specific Industry sector.

The Standard will be reviewed on a regular basis by the BRC membership and revised, where considered appropriate.

The Standard requires:

  • the adoption and implementation of HACCP
  • control of factory environment standards, product,
  • process and personnel
  • a documented and effective quality management system

Benefits of Registration:

  • Independent verification of effective implementation and operation
  • Cost-effective control of food borne hazards
  • Proactive approach – identifying and controlling food safety hazards
  • Benchmarking with best practices
  • Stimulus for continual improvement
  • Increased confidence for customers / consumers
  • Listing on BRC Directory of certified companies 

BRC Global Standard - Food issue

The BRC Global Standard - Food, has been revised and Issue 4 has now been published.

The changes are quite significant and are summarised in the new standard as:

  • One status level, with the removing of the Foundation level
  • No “Recommendations on Good Practice” stated and therefore the removal of the need for certification bodies to assess and comment
  • A consolidation of requirements and clauses in line with evaluation process
  • The inclusion of a grading system which is based upon the number and status of non-conformities established during the evaluation and used to determine evaluation frequency
  • The recognition of specific requirements which must be well established, continually monitored and maintained and are fundamental to ensure the product safety and integrity is in place
  • More detailed and concise information on the processes supporting certification in the form of tables and diagrams
  • Incorporation of an expanded protocol detailing specific requirements

Registration Process

A request for a quotation and an application form can be made by contacting the Food Services Dept, see details below.

Following acknowledgement of an application a lead auditor is assigned.  The applicant’s Food Safety Management documentation is then submitted and reviewed by NSAI.  Following a satisfactory outcome,  an on-site inspection is arranged.  On completion of the on-site audit corrective actions are discussed and the findings reported to the company. Following a satisfactory resolution of the audit's non-conformances, a Certificate of Evaluation is issued to the company;  registration is maintained through an ongoing process of surveillance audits.

NSAI is now in a position to provide this service cost effectively.   

For further information on Scheme contact:    

Siun Ensko  
Tel. 01 8073857  
Email: siun.ensko@nsai.ie

VD Rev. 10




Last Updated - [03 Sep 2007 @ 12:31:06]

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Email: nsai@nsai.ie

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