The BRC Global Standard for Food Safety has been extensively revised in consultation with senior representatives from major retailers and food service companies, ensuring that it continues to meet the requirements of manufacturers and retailers.
The Standard was first introduced by the BRC in 1998 and now has almost 14,000 certificated sites in over 100 countries across the world.
Issue 6 places increased emphasis on good manufacturing practice, including a change in the balance of the number and depth of requirements in favour of the implementation of good manufacturing systems within the factory and greater focus on standardising best practices for auditing the Standard.
Key changes for Issue 6 include:
•Expanded sections on foreign body control, hygiene and housekeeping, and allergens.
•Introduction of a new voluntary 2 stage unannounced audit scheme.
•A reduced number of clauses to ensure each expresses a significant idea, this will contribute to consistency of grading as requirements are now of similar significance.
* To download a PDF of the Introduction and Requirements sections for the BRC Global Standard for Food Safety Issue 6 click here
*To download a PDF of the key differences between issue 5 and 6 for the BRC Global Standard for Food Safety click here
Source BRC

BRC Food Safety and Quality Management System
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- 190 page BRC Implementation Workbook
- Over 70 Food Safety Management System Procedures matching each clause of the standard
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- HACCP Manual containing the HACCP Calculator. HACCP Training & an elcetronic multiple choice HACCP exam
- BRC Standard for Food Safety Training Module
- Internal Auditor Training & Gap analysis checklists
- Laboratory Quality Manual
- New BRC Risk Assessment and Guidance Template
- Free online support via e-mail
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