BRCGS - Food Safety
The Standard provides a framework for food manufacturers to assist them in the production of safe food and to manage product quality to meet customers’ requirements. Certification against the Standard is recognised by many retailers, food service companies and manufacturers around the world when assessing the capabilities of their suppliers. In response to demand, the Standard has been translated into many languages to facilitate implementation by food businesses across the world.\nThe Standard has been developed to specify the food safety, quality and operational criteria required to be in place within a food manufacturing organisation to fulfil obligations with regard to legal compliance and protection of the consumer. \n The format and content of the Standard is designed to allow an assessment of a company’s premises, operational systems and procedures by a competent third party – the certification body – against the requirements of the Standard.
Which ESG topics does the data source address?
Below you find the impact areas within the Responsibly Impact Parameter Framework which are covered by this data source.
Product safety
Social impact parameter
1.2 ORGANISATIONAL STRUCTURE, RESPONSIBILITIES AND MANAGEMENT AUTHORITY
The company shall have a clear organisational structure and lines of communication to enable effective management of product safety, legality and quality
2 THE FOOD SAFETY PLAN – HACCP
The company shall have a fully implemented and effective food safety plan incorporating the Codex Alimentarius HACCP principles.
4.9 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION CONTROL: RAW MATERIAL HANDLING, PREPARATION, PROCESSING, PACKING AND STORAGE AREAS
Appropriate facilities and procedures shall be in place to control the risk of chemical or physical contamination of product
4.8 STAFF FACILITIES
Staff facilities shall be sufficient to accommodate the required number of personnel, and shall be designed and operated to minimise the risk of product contamination. The facilities shall be maintained in good and clean condition.
4.5 UTILITIES – WATER, ICE, AIR AND OTHER GASES
Utilities used within the production and storage areas shall be monitored to effectively control the risk of product contamination.
4.2 SITE SECURITY AND FOOD DEFENCE
Systems shall protect products, premises and brands from malicious actions while under the control of the site.
4.1 EXTERNAL STANDARDS
The production site shall be of suitable size, location and construction, and be maintained to reduce the risk of contamination and facilitate the production of safe and legal finished products.
3.11 MANAGEMENT OF INCIDENTS, PRODUCT WITHDRAWAL AND PRODUCT RECALL
The company shall have a plan and system in place to manage incidents effectively and enable the withdrawal and recall of products should this be required.
3.7 CORRECTIVE AND PREVENTIVE ACTIONS
The site shall be able to demonstrate that it uses the information from identified failures in the food safety and quality management system to make necessary corrections and prevent recurrence.
3.6 SPECIFICATIONS
Specifications shall exist for raw materials (including primary packaging), finished products and any product or service which could affect the integrity of the finished product.
3.5.2 RAW MATERIAL AND PACKAGING ACCEPTANCE, MONITORING AND MANAGEMENT PROCEDURES
Controls on the acceptance of raw materials (including primary packaging) shall ensure that these do not compromise the safety, legality or quality of products and where appropriate any claims of authenticity.
3.5 SUPPLIER AND RAW MATERIAL APPROVAL AND PERFORMANCE MONITORING
The company shall have an effective supplier approval and monitoring system to ensure that any potential risks from raw materials (including primary packaging) to the safety, authenticity, legality and quality of the final product are understood and managed.
3.4 INTERNAL AUDITS
The company shall be able to demonstrate that it verifies the effective application of the food safety plan and the implementation of the requirements of the Global Standard for Food Safety
3.3 RECORD COMPLETION AND MAINTENANCE
The site shall maintain genuine records to demonstrate the effective control of product safety, legality and quality
3.2 DOCUMENT CONTROL
The company shall operate an effective document control system to ensure that only the correct versions of documents, including recording forms, are available and in use.
3.1 FOOD SAFETY AND QUALITY MANUAL
The company’s processes and procedures to meet the requirements of this Standard shall be documented to allow consistent application, facilitate training, and support due diligence in the production of a safe product.
1.1 SENIOR MANAGEMENT COMMITMENT AND CONTINUAL IMPROVEMENT
The site’s senior management shall demonstrate they are fully commied to the implementation of the requirements of the Global Standard for Food Safety and to processes which facilitate continual improvement of food safety and quality management.
Responsible marketing and selling
Social impact parameter
5.2. Product Labelling
5.2.3 Where a product is designed to enable a claim to be made to satisfy a consumer group (e.g. a nutritional claim, reduced sugar), the company shall ensure that the product formulation and production process are fully validated to meet the stated claim.
Supply chain traceability
Supplier management parameter
3.9 TRACEABILITY
The site shall be able to trace all raw material product lots (including primary packaging) from its suppliers through all stages of processing and dispatch to its customers and vice versa.
Quality assurance
Quality parameter
3.1 FOOD SAFETY AND QUALITY MANUAL
The company’s processes and procedures to meet the requirements of this Standard shall be documented to allow consistent application, facilitate training, and support due diligence in the production of a safe product.
3.7 CORRECTIVE AND PREVENTIVE ACTIONS
The site shall be able to demonstrate that it uses the information from identified failures in the food safety and quality management system to make necessary corrections and prevent recurrence.
3.6 SPECIFICATIONS
Specifications shall exist for raw materials (including primary packaging), finished products and any product or service which could affect the integrity of the finished product.
3.5.2 RAW MATERIAL AND PACKAGING ACCEPTANCE, MONITORING AND MANAGEMENT PROCEDURES
Controls on the acceptance of raw materials (including primary packaging) shall ensure that these do not compromise the safety, legality or quality of products and where appropriate any claims of authenticity.
3.5 SUPPLIER AND RAW MATERIAL APPROVAL AND PERFORMANCE MONITORING
The company shall have an effective supplier approval and monitoring system to ensure that any potential risks from raw materials (including primary packaging) to the safety, authenticity, legality and quality of the final product are understood and managed.
3.4 INTERNAL AUDITS
The company shall be able to demonstrate that it verifies the effective application of the food safety plan and the implementation of the requirements of the Global Standard for Food Safety
3.3 RECORD COMPLETION AND MAINTENANCE
The site shall maintain genuine records to demonstrate the effective control of product safety, legality and quality
3.2 DOCUMENT CONTROL
The company shall operate an effective document control system to ensure that only the correct versions of documents, including recording forms, are available and in use.