The British Retail Consortium Global Standard for Food Safety was designed to eliminate the need for retailers to carry out their own numerous audits of suppliers to ensure that product specifications and legal requirements were met, and to ensure consistency between suppliers. This system has proved very successful, and it is now used widely throughout the food industry in the UK, Europe and beyond. Over 15,000 food manufacturers now hold the standard, in over 100 countries around the world. Issue 6 of the Standard came into effect in January 2012 - now, more than ever before, it is a truly global standard with worldwide significance.
With almost 300 clauses to satisfy, along with more general issues, attaining certification can be demanding, and many suppliers find themselves poorly prepared for the audit. Structured into three helpful sections: ‘Before the Audit’, ‘The Audit,’ and ‘After the Audit’, this updated second edition, based on Issue 6 of the BRC Standard, offers companies a comprehensive guide to preparing for a BRC Standard evaluation, from having the correct systems in place and how to present themselves, to taking steps after the audit and correcting non-conformities. This edition includes approximately 200 additional examples taken from real situations. A unique set of appendices address the key questions which companies and managers will want answered, including “where did Issue 5 go?”, “what are the new clauses in Issue 6?” and “what are the changes to product categories in Issue 6?”. This edition also includes exclusive access to an online course which helps you through the transition from Issue 5 to Issue 6.
Written by an acknowledged international expert in the food safety inspection service, The BRC Global Standard for Food Safety: A Guide to a Successful Audit, Second Edition is a unique and accessible guide, not only of interest to suppliers seeking certification for the first time, but also to those already in the scheme that are looking to improve their grades. It is the most up-to-date and practical guide to getting through the audit available, and essential reading for food industry managers and executives.
