BRC Food, Food Safety System Standard, primarily requires compliance with the following issues.

Quality management system:
Preparation of structural and administrative policies and procedures that form the basis of the Food Safety System.

Prerequisite programs:
Ensuring environmental and operational conditions that are important for safe food production in the food industry. These controls are within the scope of Good Manufacturing Practices and Good Hygiene Practices.

Senior management commitment:
In order to meet the requirements of BRC Food, Food Safety System Standard, top management commitment is required first.

HACCP plan:
Control of food safety and product quality at any stage during production, ensuring the safety of the product itself and the production process by focusing on possible food safety hazards.

Other basic ingredients:

Senior management commitment and continuous improvement (article 1)
Food safety plan, HACCP (substance 2)
Internal audits (item 3.5)
Corrective and preventive actions (substance 3.8)
Traceability (substance 3.9)
Infrastructure, product flow and separation (item 4.3.1)
Cleaning and hygiene (substance 4.9)
Requirements for use of specific materials, allergen-containing materials (substance 5.2)
Control of operations (item 6.1)
Training (item 7.1)