BRC Global standard

In 1998 the British Retail Consortium (BRC), responding to industry needs, developed and introduced the BRC Food Technical Standard to be used to evaluate manufacturers of retailers own brand food products. It is designed to assist retailers and brand owners produce food products of consistant safety and quality and assist with their 'due diligence' defence, should they be subject to a prosecution by the enforcement authorities. Under EU food Law, retailers and brand owners have a legal responsibility for their brands.

Following the success and widespread acceptance of the BRC Food Technical Standard, the BRC published the first issue of the Packaging Standard in 2002, followed by Consumer Products Standard in August 2003, and finally by the BRC Global Standard - Storage and Distribution in August 2006 . Each of these Standards is regularly reviewed revised and updated at least every 3 years after extensive consultation with a wide range of stakeholders.
The BRC Global Standards are a suite of four industry-leading Technical Standards that specify requirements to be met by an organisation to enable the production, packaging, storage and distribution of safe food and consumer products. Originally developed in response to the needs of UK members of the British Retail Consortium, the Standards have gained usage world-wide and are specified by growing numbers of retailers and branded manufacturers in the EU, North America and further afield. Certification to a Global Standard, which is achieved through audit by a third party Certification Bodies, reassures retailers and branded manufacturers of the capability and competence of the supplier, and reduces the need for retailers and manufacturers to carry out their own audits, thereby reducing the administrative burden on both the supplier and the customer.

(source : BRC Global Standard)

About Us

To assist,

We provide training and consulting in food safety management systems.
We are a learning organization and are committed to keeping ourselves well informed with the latest knowledge in food safety management issues to assure that our partners receive value for money.


Our clients

Our Clients are our partners.

We use the word partner because this word describes how we understand our relationship with our clients. Our objective is to partner with you in establishing a win-win relationship. Also, the word partner describes a long term relationship. A long term relationship reflects the truth that transformation and continuous improvement is neither quick nor easy.
We make reference to achieving global competitiveness because the market is no longer defined in geographical terms
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HACCP - food safety system

How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed.

What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses?

HACCP is one tool of Food safety system describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazard.

Ensuring Safe Food by implementing HACCP will be important for food trader, food producers, food processors and consumers.

http://www.codexalimentarius.net/web/index_en.jsp