BRC Food Safety
Certification to this standard is designed for companies supplying retailer-branded food products and can be used as a tool to ensure the safe manufacture of the foods produced.
Experience and Quality
These audits are carried out by experienced food safety professionals trained specifically to the BRC Standard. They include significant time in the process plant and a review of the quality management and food safety systems (HACCP-based) that are in place.
The Audit Process
Audits using the BRC Global Standard for Food Safety as a guide generally require at least 2.5 days to complete, and include a document review and physical inspection. An additional day is devoted to writing the audit report and managing the corrective action process.
AIBI-CS has auditors competent in the following product categories.
- Fruits, vegetables, nuts
- Prepared fruit, vegetables, nuts
- Dairy, liquid egg
- Ready meals and sandwiches, ready-to-eat desserts
- Low/high acid in cans/glass
- Alcoholic drinks and fermented/brewed products
- Dried foods and ingredients
- Breakfast cereals and snacks
- Oils and fats
In addition to the core BRC Food Standard, AIBI-CS also offers two voluntary BRC modules aimed at reducing multiple audits by including requirements that historically required a separate audit. Sites interested in adding an optional voluntary module must notify AIBI-CS in advance of their BRC Global Standards audit.
- The BRC Standard and module requirements are audited together at the normal BRC audit (this may increase the total duration of the audit depending on the number of requirements in the voluntary module).
- Non-conformities for both the BRC Standard and the module will be identified during the audit. However, non-conformities against requirements of the voluntary module are NOT included in the assessment of grading for Issue 7.
- Non-conformities relating to the module must be corrected and evidence provided alongside any from the BRC Standard.
- There is no grading of the module.
AIBI-CS offers the following BRC Voluntary Modules:
- Culture Excellence: Food Safety Culture Module
Assessment of the food safety culture of sites providing a score against four key measures of food safety culture: people, process, purpose, and proactivity to identify and measure improvement.
- FSMA Voluntary Module Help manufacturing organizations understand prescriptive elements within the FSMA Preventive Controls for Human Foods that are not explicitly covered within the BRC Global Standard for Food Safety. This Module may be used by any facility located within the United States as an assessment step in the preparation for their required compliance date.
AIBI-CS maintains accreditation based on scheme owner's requirements. Contact us today to schedule your BRC audit.