BRCGS GLOBAL STANDARDS

BRCGS is a market-leading global brand that helps build confidence in the supply chain. 

BRCGS began in 1996 when the British Retail Consortium (BRC), in response to industry needs, developed the BRC Food Technical Standard, first published in 1998. 

With the development of BRCGS, BRCGS Global Standards for Food Safety, Packaging Materials, Storage and Distribution, Consumer Products, Agents and Brokers, and Ethical Trading set the benchmark for good manufacturing practice, and help provide assurance to customers that your products are safe, legal and of high quality.

ESTS currently provides certification services to the following BRCGS standards:

• Global Standard for Food Safety
• Global Standard for Packaging Materials
• Global Standard for Storage and Distribution 
• Global Standard for Agents and Brokers
• Global Standard for Consumer Products 
• Global Standard for ETRS

The first 4 BRCGS global standards above are recognized by the Global Food Safety Initiative (GFSI). Many well-known domestic and foreign companies, such as Wal-Mart, Disney, Burger King and Starbucks, are members of the GFSI and recognize the ability of manufacturers holding the certificate.

INTRODUCTION TO BRCGS GLOBAL STANDARD FOR FOOD SAFETY

The standard sets out the requirements for the manufacture, processing and packing of:

•  processed foods, both own brand and customer-branded
•  raw materials or ingredients for use by food service companies, catering companies and/or food manufacturers
•  primary products, such as fruit and vegetables
•  pet foods for domestic animals and animal feed
•  products from animal primary conversion.

ELEMENTS OF BRCGS GLOBAL STANDARD FOR FOOD SAFETY

1. Senior management commitment

2. The food safety plan - HACCP

3. Food safety and quality management system

4. Site standards

5. Product control

6. Process control

7. Personnel

8. Production risk zones – high risk, high care and ambient high care

9. Requirements for traded products

CERTIFICATION PROCESS FOR BRCGS GLOBAL STANDARD FOR FOOD SAFETY

1. Confirm the intention of audit

2. Complete the customer information form

3. Application materials/contract review

4. Sign a contract

5. Audit preparation

6. On-site audit

7. Nonconformities and corrective actions

Carry out corrective action (and provide evidence) for any non-conformities identified within 28 days or revisit depending on number and nature

8.  Technical review

9.  Certification decision

If corrective action is deemed satisfactory, certificate, audit report and corresponding grade issued. 

10.  Post-audit supervision

BRCGS Food Safety certification standard and related Information:

https://www.brcgs.com/our-standards/food-safety/help-and-guidance/

ESTS is a BRCGS Food Safety certification body approved by BRCGS:

https://directory.brcgs.com/office/370

ESTS is a BRCGS Food Safety certification body accredited by JAS ANZ:

https://register.jas-anz.org/accredited-bodies/details/fe84e2f9-b17e-ea11-a811-000d3a795ecf