BRC Food Food Safety System

BRC Food Food Safety System


It is the natural right of people to reach and consume sufficient and balanced amounts of food to maintain their lives and to maintain their health. Quality nutrition affects the physical and mental development of people and leads to the emergence of healthy living conditions. Today, nutrition and health concepts are used together. Food products are the leading factors that directly affect human health.

On the one hand, while advances in science and technology and increasing storage times of food, the emergence of new production and transportation techniques, on the other hand, the rise of food-borne health problems in our country and the whole world caused the concept of food safety to come to the forefront.

The British Retail Consortium, BRC, was established in the UK at 1998, representing 90 percent of the UK retailing industry. At the same time, 300.000 'in the number of markets, stores, shopping centers, food and beverage organizations are consulting.

This standard, which was first published as an audit standard in 1998, was revised after two years and was revised in 2002 and certification conditions were added. In the 2003 year, it has been accepted as an approved standard by the Global Food Safety Initiative.

The main purpose of BRC standards is to create a structure that is internationally accepted and covers food safety standards. It is also to support the development of food safety in the world. While preparing the BRC standards, it is designed to give an idea about the working methods of food manufacturers in terms of shape and content. In this way, a standardization has been achieved in food safety criteria and follow-up processes.

BRC Food, Food Safety System Standard, has been published in order to ensure minimum hygiene conditions in food producing companies. In order to ensure compliance with this standard, companies working in the food industry must add the HACCP System, Quality Management System, Business (factory) and environmental standards, Product control, Process control, Personnel competence and hygiene standards to their management systems.

When the companies operating in the food sector wish to obtain BRC Food, Food Safety System Certificate, they have to examine the categories determined by the standards and apply the most appropriate category for them. Standards are categorized under six headings according to the way food is processed.

These categories are:
Raw meat and fish products (red and white meat, fish, raw meat and fish products)
Production (fresh and frozen fruits and vegetables)
Daily food (milk and dairy products, eggs)
Meat and fish products ready for cooking or cooking by cooking
Environmentally-friendly, heat-protected, packaged food products
Other food products resistant to environmental conditions (beverages, dried foods, light food products and breakfast cereals, bakery products, oils and fats, food additives)

In addition to BRC Food, Food Safety System standard, there is also BRC / IOP Technical Standard, Packaging Materials standard. This standard, also known as BRC and IOP (Packaging Institute) standard, has been prepared to help retailers and food producing companies to fulfill their legal obligations. The main objective of this standard is the protection of consumers.

Ensuring compliance with legal regulations in terms of transparency and honest trade, minimizing the repetition of assessment, continuously reviewing and improving standards and support processes, disseminating best practices and forming the basis of BRC standards.

Thanks to the Quality Management System, which is among the requirements of the system, it will not be necessary to make much effort to establish and integrate BRC Food, Food Safety System standard and BRC and IOP standard.

The HACCP Food Safety Quality Management System is a system for ensuring food safety and is a system that is currently required to be installed before installing the BRC food management system. It is a system that ensures that the hygiene conditions required by the food producing companies for the production of healthy food are determined at every point of the employees, machinery and equipment, raw materials, environment and so on. At every stage of production, it is based on identifying and eliminating the reasons that create a health risk for the consumer.

Organizations wishing to acquire this system should already be implementing a management system. In the meantime, the environmental conditions of the production facilities must be in compliance with the standards and effective control of the products, processes and employees are the requirements of this standard.

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