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BRC Certificate

Developed in 1998, the British Retail Consortium, or BRC for short, is called the British Retailers Association. Food organizations that want to sell products in the UK must have this certificate. At the same time, it is a global standard accepted all over the world. BRC Global Food Standard aims to evaluate the producers who produce food with their own brand where retailers work. The BRC standard has been developed for retailers and food production brand owners to take care of safety and quality and to provide minimum hygiene standards in food production facilities. As a result of ensuring these standards, the BRC Certificate is provided to the organization.

The BRC Certificate is the document given to organizations that implement the BRC standard and at the same time meet the requirements of this standard and have been successful by proving this situation by going through audits.

What are the BRC Certificate Requirements?

Priority in companies that will apply for BRC Certificate depends on whether the ISO 22000 Food Safety Management System is available in the organization. What is meant here, which is more important than having the ISO 22000 certificate, is the implementation and continuity of the ISO 22000 standard conditions in organizations. If an effective ISO 22000 Food Safety management system is implemented and the continuity of the 22000 system is ensured, and the efficiency of the system is increased at the same time, the possibility of obtaining the BRC Certificate will become easier.
In addition, companies that have knowledge about the GMP good manufacturing practices and the studies that include the building hygiene, equipment hygiene and hygiene-trained personnel that should be in the companies that will produce food, called the prerequisite program, will be one step ahead and will be able to obtain the BRC Certificate much more easily.
The standards of the BRC Document are examined in seven sections:
1. Top management commitment and continuous improvement
Consistent product safety is the responsibility of everyone within the company. The beginning of an effective product safety plan is conditional on top management´s implementation of standards and continuous improvement. This aims to provide adequate resources, effective communication, systems of review, action taken and opportunities for improvement.
2. Food safety plan
A product safety plan needs to be developed that covers the products, activities and services that the company manages or determines. This is based on the principles of risk and hazard analysis. (Commonly known as HACCP in the food industry.) It must be comprehensively maintained, fully implemented and documented.
3. Product safety and quality management system
Based on ISO 9001 principles, it determines what is necessary to manage the safety and quality of products. Requirements for BRC Document control, internal audit, control of nonconforming product, management of incidents as well as product recalls are included.
4. Conditions of the place of production
The physical structure should set out what is expected of its design, layout and maintenance. Basic prerequisite programs should support the delivery of reliable products and services in order to provide their physical components.
5. Product controls
Products in the retail environment need to be inspected and controlled to ensure they improve management, safety and quality. It should result in the delivery of products that meet the legal expectations of the customers.

6. Process controls
Typical activities in retail organizations should be carried out in the best and orderly manner, with a structured and rigorous methodology that brings consistency to the services and products customers are looking for. This section of the BRC Document consists of age-restricted sales and a variety of optional requirements, including assessment of controls, pricing accuracy, and management of food waste levels.
7. Trained personnel
In a retail organization, the staff is the face being presented to the customer and represents the brand. Trained personnel are key to maintaining the brand profile in a retail environment and are becoming a key opportunity to stand out in the market.
Food companies must carry out their production, packaging and storage in a hygienic environment and ship them. What is meant by the hygienic environment required for the BRC certificate is an environment where measures are taken to prevent physical, chemical and biological contamination. Building hygiene, equipment hygiene, hygiene of personnel who have received hygiene training will thus be simpler for those who want to get BRC Certificate or pass BRC Certification.
BRC Certificate is a more prestigious and accepted document than other known food standards.
What are the Benefits of BRC Certificate?
• Being evaluated and certified by an accredited certification body gives a different privilege within the sector.
• Accepted measure for both manufacturer and suppliers


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