The Global Standard for Food Safety was first developed in 1998 by the food service industry to enable suppliers to be audited by third party Certification Bodies against a single consistent standard, reducing duplication of effort and enabling the retail industry to focus activities on areas of competitive advantage. Built on the principles of clear risk based requirements, informative report format and auditor competence, the Standard has continued to develop and evolve with input from a wider base of international stakeholders including retailers, caterers, food manufacturers and Certification Bodies.

Benefits of the BRC Global Standards

  • Comprehensive and focused on safety, legality and quality
  • Clear and detailed requirements based on HACCP principles supported by documented systems
  • Standardized reporting format providing information on how sites meet the requirements of the Standards
  • Closure of all non-conformities identified at an audit with evidence included in the report before Certificates can be issued
  • Complementary with existing quality management systems e.g. ISO and HACCP where these meet the requirements of the Standard