What is BRC?

The inspection protocol is intended for inspecting institutions. The technical standard is a comprehensive checklist (with more than 300 points), which lists all for food suppliers and products. In total, more than 28,000 companies, in 130 countries, have already been certified.

The BRC8 Food consists of nine sections.

BRC standards requirements

  • Senior management commitment
  • The food safety plan – HACCP
  • Food safety and quality management system
  • Site standards
  • control
  • Process control
  • Personnel
  • High-risk, High- and ambient High-care production risk zones
  • Requirements for traded products

BRC Audit

  • In an audit, a company can meet 5 scores, namely AA, A, B, C or D.
  • The score that is assigned to a company depends on the number of nonconformities it has during an audit.
  • If a company achieves score AA, A or B, the audit frequency is 12 months; if a company achieves score C, the audit frequency is 6 months; and if a company achieves score D, is not granted.
  • An unannounced audit
  • There is also the possibility of conducting unannounced audits. Here you can achieve a score of AA+, A+, B+, C+ or D+, depending on the type and number of nonconformities found during the audit. The plus indicates that it was an unannounced audit.

BRC 8 issues

  • BRC 8: The new requirements come into effect on February 1, 2019
  • In August 2018, the eighth version was published, and as of February 1, 2019, version eight of the BRC Food is in effect.
  • This will require the entire food processing sector to comply with these terms of the BRC Standard For Food Safety.
  • More information and news about BRC can be found on the official BRC website.

BRC 8 Food Safety Culture

  • Food Safety Culture
  • Senior management plan to maintain and improve the quality and food safety culture.
  • In addition, the installation of a whistleblower system is requested.
  • Senior management is responsible for (demonstrably) reviewing and acting on reported issues.

BRC8 Preventing human error

  • All are expected to take it for granted that staff will report food safety and deviations from quality.
  • In addition, reviews by competent personnel are required in several areas.
  • Control by an authorized staff member, e.g., releasing equipment after repair or maintenance or adjusting a date code on printed labels.
  • Increased requirements for staff (e.g. HACCP team leader, but e.g. glass breaking ).
  • Legally required training, such as Controls Qualified Individual (PCQI) training when to the United States.

BRC 8 TACCP and VACCP requirements

  • TACCP:
    • (TACCP) is explicitly reflected in the requirements for management .
    • Not only the external risks, but also the internal risks (read: own staff) are emphasized.
    • Food defense also applies to external storage of ingredients and products.
    • TACCP risk analysis actions in a documented plan with control measures.
    • This also includes the review of this plan, annually or after an .
    • Training on fooddefense and security .
  • VACCP:
    • Authenticity must also be reflected in the organization’s policies and management reviews.

BRC8 Attention

  • The claim that an allergen is possibly present in a product is only allowed if it can be demonstrated, by means of a risk assessment, that cross- during the production process cannot be excluded. The purpose of this condition is to limit the use of this type of claim;
  • Monitoring the presence of birds is part of the program.
  • Preventing access to the premises, as well as preventing nesting above loading docks specifically named.

BRC fundamentals

A requirement of the standard that pertains to a system that must be well established, continuously maintained and monitored by the company as absence or poor compliance with the system will have serious implications for the integrity or safety of the product being delivered.

  1. Senior management involvement and continuous improvement (1.1)
  2. The food safety plan – HACCP (2)
  3. Internal audits (3.4)
  4. Management of suppliers of raw and packaging (3.5.1)
  5. and preventive measures (3.7)
  6. Traceability (3.9)
  7. Layout, product flow and separation (4.3)
  8. Housekeeping and hygiene (4.11)
  9. Handling of allergens (5.3)
  10. Control of operations (6.1)
  11. Labeling and control of packaging (6.2)
  12. Training: handling, preparation, processing, packaging and storage of raw materials (7.1)

We are a Food Tech firm in Food Safety Compliance. Experts in setting up and maintaining Food Safety Systems for companies in the Food Supply Chain. We are dedicated to breaking down the barriers for Transparency and Trust in the Global Food Supply Chain.
In our Partnership Program we would like to work together with (Non)Governmental Organizations, Universities, Multinationals and Food companies.

iMIS Food Global is a fully equipped Food Safety platform for developing countries. Unique is the installation of an iMIS Food server at the Food company, for online and offline availability.
The online (no travel costs) iMIS Food implementation process includes 6 to 10 days of support and has a lead time of 3 months.


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Food Safety news 5-2022

Food safety africa

BRC, IFS, and FSSC 22000 Certification: overview of eleven countries

This page will contain information about Food Safety certification in different countries. In total there are 38.461 companies in eleven countries with a BRC, IFS, or FSSC Food Safety certification.  Discussed will be the countries: Germany, Denmark, Belgium, France, Spain, Italy, United Kingdom, Poland, Sweden, India, and The Netherlands.

Food Security Program case Winnaz

On the page, more information is given about the partnership program, with the Winnaz Rwanda case. A video is accompanied to have a clear idea of the program.
Food Audit costs

Save on the costs of an audit. Is that possible?

To give food companies control over external parties, we share with you the days that are normally required for an food audit.