BRC Global Standard for Food Safety Issue 8

The BRC Global Standard for Food Safety was updated with the release of Issue 8 in August 2018. The first audits against this issue were conducted from 1 February 2019.

What are the main changes?

• New sections – production risk zones and traded goods
• Food safety and quality culture – compulsory requirement
• Separate clauses for supplier approval and monitoring – clause 3.5.1.2 for supplier approval and clause 3.5.1.3 for ongoing supplier monitoring
• Food defence needs to be risk assessed, defined, documented, controlled, monitored and reviewed – clauses 4.2.1, 4.2.2, and 4.2.3
• Risk based programmes for environmental monitoring – clause 4.11.8
• The need to validate cooking instructions and shelf-life
• Training on labelling procedures
• Cyber security related to documents, records and equipment settings
• Understanding the significance of laboratory results
• Traceability procedures
• Defining root cause analysis

Overview of main changes?

Now available

• New webinar BRC issue 8. The BRC Global Standard for Food Safety is the most widely used of the commercial standards for assuring the safe production of food and drink. Issue 8 is the new update, which was released on 1 August 2018. The first audits will be conducted from 1 February 2019. This webinar outlines the key changes within the new document.
• New Guideline 72: TACCP second edition 2019 Guideline 72 has been revised to reflect the changes in food fraud and food defence, with considerations to updates in standards, retailer requirements, reference documents and other relevant sources.

You may also be interested in

• Phil Voysey discusses how to meet the new BRC Issue 8 environmental monitoring requirement.
• Sign up to our food safety assurance newsfeeds.Use our preferences page to choose the information you want to receive.
• Join our quality and food safety management member interest group (members only - free to attend). Keep ahead by networking with colleagues at our regular interest group meetings
• White paper: Traceability in the food and feed chain
• White paper: Food safety culture
• Blog: Good hygiene starts with kitchen design
• Training: Food defence
• Training: TACCP Courses
• Training: HACCP courses

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