Now in its 9th version published August 2022, the BRC Global Standard for Food Safety (aka the BRC Food Standard) remains the most recognised international standard for food operations in all sectors. It was the first of its kind and is still sometimes referred to simply as the “BRC Standard”.
BRCGS S&D Standard Issue 4 is now with us and takes effect from 1st May 2021. There are some significant changes including new voluntary modules (Cross Docking and e-Commerce. This Standard continues to grow in importance since publication of Issue 1. As part of our service of BRC audits we would be happy to discuss an audit by one of our experienced team of auditors.
This important part of the suite of BRCGS Global Standards was originally published in January 2014. Now in its third issue it is now well-established and enables this vital sector of the industry to achieve certification against a globally recognised Standard.
Please see the STS Audits menu at the top of this page and the latest news on STS audits below.
For food manufacturers who need an audit to demonstrate or challenge their food safety. quality & legality systems we perform a Fit to Supply audit, usually lasting no more than one day, covering all the essential aspects.
This is a major part of the services that we provide. We have an experienced team for checking food labels against legal requirements and creating and approving final product specifications. We can assist with well-known online customer specification portals or help with your internal systems. We also have test kitchen facilities for routine food and non-food product assessment.
We have a BRCGS Approved Training Provider in our team and can offer a range of official BRCGS Courses. We can also offer some in-house courses in the Micron2/STS Standards, HACCP and Internal Audit.
Courses can be conducted remotely or face to face and class sizes tailored on request.
See below for details.
The following is a quote from the BRCGS website:
“BRGCS’s Gluten-Free Certification Program (GFCP) uses a scientifically proven, risk-based management systems approach for effectively controlling gluten and gluten cross-contamination from incoming ingredients to the final product. It goes further than simply carrying out end-product testing and can easily be combined with a Food Safety audit.
