BRC - 食品安全管理体系



The BRC Global Standard for Food Safety is developed by food industry experts from retailers, manufacturers and food service organisations to ensure it is rigorous and detailed, yet easy to understand.

First published in 1998, the Standard is now in its seventh issue and is well-established globally. It has evolved with input from many leading global specifiers. 该标准于1998年首次发布,目前已发布第七版,并在全球范围内广泛接受。现在已经成长为全球范围内食品安全领域的风向标。

It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry.


The importance of management commitment. Hazard analysis and critical control point (HACCP) based food safety programmes.
Quality management systems.
Auditing good manufacturing processes – it's not just a paperwork audit.
Auditing areas which often have the highest rate of product recalls and withdrawals, such as labelling and packing.
Developing systems to reduce exposure to food fraud.
Ensuring consistency of the audit process.
Providing a BRC Global Standard that is portable enough to allow Additional Modules to be added to reduce audit burden.
Promoting greater resilience, transparency and traceability in the supply chain.
审计良好的生产/制造流程 - 这不仅仅是一次文书工作的审计。

The BRC Global Standard is divided into seven sections: BRC全球标准分为七个部分:


Consistent food safety is the responsibility of everyone within the company; however, the starting point for an effective food safety plan is the commitment of senior management to the implementation of the BRC Global Standard and continual development. This includes providing adequate resources, effective communication, system reviews, actions taken and opportunities for improvement.

2. 食品安全计划(HACCP)

The BRC Global Standard requires the development of an effective hazard analysis and critical control point (HACCP) programme based on the requirements of the internationally recognised Codex Alimentarius system.

3. 食品安全和质量管理体系

This section sets out the requirements for the management of food safety and quality. This includes requirements for product specifications, supplier approval, traceability, and the management of incidents and product recalls.
本部分提出了食品安全和质量管理的要求。 这包括产品规格要求,供应商批准,可追溯性以及事件和产品召回的管理。

4. 场所标准

This section sets out expectations for the production environment including the layout and maintenance of the buildings and equipment, cleaning, pest control, waste management and foreign body controls.

5. 产品控制

The requirements for product design and development stage including allergen management, product and ingredient provenance, product packaging and product inspection and testing.

6. 过程控制

The establishment and maintenance of safe process controls, weight/volume control and equipment calibration, and ensures the documented HACCP plan is put into practice.

7. 人员

This section sets out the standards needed for staff training, protective clothing and personal hygiene.