Originally created to establish a Standard for the suppliers of packaging and packaging materials for the food industry, this Standard is now a leading global Standard adopted by major retailers, manufacturers and packaging businesses around the world and is equally applicable to non-food packaging producers. ISO and HACCP where these meet the requirements of the StandardFocuses on identifying and preventing hazards from contaminating food.

Is based on sound science Permits more efficient and effective government oversight, primarily because the record keeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day Places responsibility for ensuring food safety appropriately on the food manufacturer or distributor Helps food companies compete more effectively in the world market Reduces barriers to international trade. Certification to the Standard verifies technical performance, aids manufacturers' fulfillment of legal obligations and helps provide protection to the consumer.

The latest edition features a number of innovations, including:-Extended scope to cover non-food packaging producersThe audit frequency established at 12 month intervals, with 6 months for suppliers receiving 3 or more major non-conformityRequirements for auditors included in the Standard to allow companies to verify auditor qualificationsGreater emphasis on senior management demonstrating their commitment to the aim of achieving product quality and safety and to ensuring that corrective action for non-conformity is undertakenHazard and risk management has been comprehensively reviewed to provide China Transparent Bag-in-box Manufacturers greater guidance to certification bodies and producersExpanded sections on issues of major importance, such as site security, product design and development and control of In-line testing equipment.

Benefits of the BRC Global Standards:-Comprehensive and focused on safety, legality and qualityClear and detailed requirements based on HACCP principles supported by documented systemsStandardized reporting format providing information on how sites meet the requirements of the StandardsClosure of all non-conformity identified at an audit with evidence included in the report before Certificates can be issuedComplementary with existing quality management systems e.g.

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