|History of the Global Standard for Food Safety
The BRC 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.
The BRC Global Standard for Food Safety Issue 5 was published in January 2008 and has now been operating for 3 years. The BRC periodically review all of the Global Standards to ensure that they are kept up to date and continue to meet the requirements of the users.
The aims are to ensure the Standard:
- remains effective in helping manufacturers to meet the demands of their customers.
- promotes best practice for food safety and product quality management.
- facilitates improvements and efficiency in the manufacturing process.
Forthcoming Publication of BRC Global Standard Food Safety (Issue 6)
There will be a full review of the BRC Global Standard for Food Safety starting in January 2011 with the objective of publishing Issue 6 in the summer of 2011 for use from January 2012.
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