British Retail Consortium Overview

The first edition of the BRC Food Technical Standard and Protocol for food suppliers.

To ensure supplier compliance and secure retailers’ ability to guarantee the quality and safety of the food products they sell.

The system reduces the overall costs of supply chain management and increases the level of safety for customers, suppliers, and consumers.

Commitment to food safety, quality, and legality, and the willingness to work on continual improvement.

Due diligence and supplier approval.

To provide evidence of commitment, legal defense in case of a food safety incident, and to build and operate a management system capable of meeting food quality/safety requirements and legal compliance.

Majority of food retailers, including British, European, and global retailers, brand owners, and food processors.

Reductions in product waste, reworking, and product recall; support for efficient supply chain management; monitoring and measuring food safety performance effectively.

To ensure compliance with quality and safety demands, as well as legal requirements, and to take control of the situation in case of a food safety incident.

Positive commitment, clear target dates for implementation and assessment, and good planning.

Pesticide levels (MRLs) on fruits and vegetables, flowers, poultry contaminated with salmonella, restrictions on the use of veterinary drugs and hormones on certain livestock

Restrictions on fruit and vegetables from areas affected by fruit fly and bacteria citrus canker, management of disease-free areas

Scientific evidence and risk assessment

By using different SPS compliances and food safety standards like HACCP, ISO 22000, BRC, IFS, and Global GAP

EU Chilli, Mango Citrus, Onion

Any control measure applied to protect Human, Animal and Plant Health from the risks of pests or diseases, disease-carrying organisms, and disease-causing organisms.

The practices and implementations carried out to protect Human and Animal Health from the risks caused by improper use of food additives, preservatives, contaminants, toxins, and disease-causing organisms in foods, beverages, or feedstuffs.

Inspection for microbiological contamination, fumigation treatment, Maximum Residues Limits (MRLs) for pesticide residues, quarantine measures, risk assessments of potential threats, sampling and testing, health-related labeling, certification.

To protect human, animal, and plant health from pests, diseases, toxins, and other contaminants, and to prevent or limit the damages caused by the entry, establishment, or spread of pests.

SPS guidelines were established in the 1940s with the Space Satellite ISO-65 guidelines, followed by the development of HACCP in the 1960s, ISO 22000:2005, BRC (1998-2013), Europe GAP (2005-2009), and Global GAP (2010-to date).