help and guidance


The BRC Global Standard has been developed to provide a framework for businesses to manage the safety, quality and legality of products and services offered in the retail setting.

Therefore, the Standard is aimed at:

• Organisations that retail food products
• The sourcing and supplier approval programme
• In store preparation and processing


The BRC Global Standard is divided into seven sections:


1. Senior management commitment and continual improvement


Consistent product safety is the responsibility of everyone within the company. The starting point for an effective product 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, systems for review, actions taken and opportunities for improvement.


2. The food safety plan


The BRC Global Standard requires the development of a product safety plan covering the products, activities and services that the company manages or specifies. This is based on the principles of hazard and risk analysis (commonly known as HACCP in the food industry) and must be documented, comprehensive, fully implemented and maintained.


3. Product safety and quality management system


Sets out the requirements for the management of product safety and quality, building on the principles of ISO 9000. This includes requirements for document control, internal auditing, control of non-conforming product and the management of incidents and product recalls.


4. Facility and Operational Standards


The BRC Global Standard sets out expectations for the physical structure, its design, layout and maintenance. Basic prerequisite programs for ensuring the physical components support the delivery of safe products and services.


5. Product Controls


The management of products, within the retail setting, needs to be overseen and controlled to ensure they add to the safety and quality of the products, and result in the delivery of products that meet customer and regulatory expectations.


6. Process Controls


The activities typical within retail organisations, are best delivered through a structured, rigorous methodology that brings consistency to the services and products customers seek. This section includes several organisation optional requirements, including assessment of controls on age restricted sales, pricing accuracy, and management of levels of food wastage.


7. Personnel


Staff within a retail organisation are the face presented to the customer, and represent the brand. Training and overseeing staff are key to maintaining the brand profile in a retail setting, and become a core opportunity to stand out within the market.


Retail Guidance and FAQs


If you have any queries about how to interpret the BRC Global Standard or how it’s audited, or you have any questions, comments or requests, the BRC Global Standards Technical Team is here to help. Please email contact us and we’ll get back to you as quickly as possible.

Self-assessment tool - to be published soon

Position statement

During the lifetime of a published BRC Global Standard the BRC Technical Advisory Committees may be asked to either review the wording of a clause in the BRC Global Standard or to provide an interpretation of a requirement or rule.

The decision made by the Technical Advisory Committee is known as a Position Statement. Position Statements are binding on the way the audit and certification process is carried out and are seen as an extension to the BRC Global Standard.

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