BRC FOOD Food Certification

BRC FOOD Food Certification

Importance of Food Safety

In order for people to be healthy and to maintain their lives and physical development in a healthy way, they need to get enough and safe food, that is to say, adequate and balanced nutrition. However, food problems around the world are increasing day by day. Food safety is one of these problems.

The source of problems related to food safety is very diverse. For example,

  • Environmental pollution is increasing
  • People's consumption habits change
  • Increased mass food production
  • People's education and income levels are low
  • Legislation is inadequate or insufficiently enforced
  • Extends the storage period of foodstuffs
  • Uncontrolled food production
  • Audits are not performed or not sufficient
  • New technologies are emerging in food production
  • Population growth is very high

Because of all these problems, food, which is the main ingredient of life, cannot be adequately secured in the process from the field to the consumer's table and becomes harmful and threatens human health.

At the core of the efforts to ensure food safety, to ensure healthy and high-quality food production, for this purpose to provide food raw materials, foodstuffs production, processing, storage, transportation, presentation and consumption of consumers to comply with the necessary rules to take the necessary measures.

Foodstuffs that are transmitted from a variety of sources in food, or that are intentionally added from outside, but which are not food, are at greatest danger to human health. People are exposed to a large number of food additives or chemicals that infect food every day. These substances are substances that cannot be metabolized in the human and animal body and some of them may be toxic.

Here are just a few examples of chemical hazards: pesticides, metals such as mercury, lead and cadmium that dissolve from food containers, lead-to-cadmium, detergent wastes from poorly rinsed containers, chemicals from food packaging, dioxins, pesticides, or more than the recommended amount of food additives. In recent years, the use of food additives, hormones and pesticides has been serious in the world. For example, benzoic acid and its compounds are used because of their antimicrobial properties. Melamine is used to complement protein deficiency in foods. A large number of synthetic dyes are used as colorants. Some synthetically produced substances are used as sweeteners. Sodium nitrite and nitrate are used to preserve the natural color of foods. Trans oils from many products are used.

The most important chemical substances transmitted to foods are heavy metals such as copper, mercury, iron, nickel, cadmium, lead and zinc. Polychlorinated biphenyls, dioxins, acrylamide and its polymers, pesticides, hormones are other chemical substances contaminated with food. Pollutants from packaging materials to food are also separate chemical threats to human health. In addition to these, genetically modified organisms (GMOs) are particularly dangerous for our country.

According to the statement made by the World Health Organization against this table threatening food safety, cancer diseases will increase by 2020 percent by 60. The biggest share of this is in 35 percentage of chemicals that are added or transmitted to foods.

In the face of these negative developments, safe food production has become more important than ever. Especially in the European Union and other developed countries, people and organizations have started to look more consciously on the food and natural environment protection. Environmentally friendly, close to nature, untreated, reliable foods that are not dangerous to human health are preferred. In order to achieve this, it has become a necessity to set a standard for food. These efforts have led to the development of food safety management systems, expressed as farm-to-table.

What is BRC FOOD Food Standard?

One of the standardization efforts to ensure food safety was carried out by the British Retail Consortium. The BRC standard, consisting of the initials of this organization's name, was designed by British retailers. This standard covers the requirements for foodstuffs and packaging materials. When it was first published in 1998, this standard was only considered as an audit standard. In the revision study carried out in 2002, certification requirements were added to the standard. Since the year 2003 has been accepted as an approved standard by the Global Food Safety Initiative.

The BRC Food Food Safety System standard aims to ensure that the enterprises meet minimum hygiene requirements. In order to achieve this goal, enterprises must comply with the following basic criteria: HACCP Hazard Analysis and Critical Control Points Management System, Quality Management System, environmental standards, product control, process control and employee competence and hygiene standards.

BRC Food certification mainly covers the following categories:

  • Raw red and white meat and fish products
  • Fresh and frozen fruits and vegetables
  • Daily foods such as milk, dairy products and eggs
  • Cooked frozen foods or meat and fish products ready for cooking
  • Resistant to environmental conditions, heat protected and packaged food products
  • Other food products such as beverages resistant to environmental conditions, dried foods, light food products, breakfast cereals, bakery products, oils and fats and food additives

In short, BRC Food Food Safety System is a system that proves the capacity and adequacy of manufacturers and retailers, reduces their own audit needs and relieves the administrative burden of enterprises on suppliers and customers. The principles of this system can be summarized as follows:

  • To ensure that it operates in accordance with the legal regulations in force
  • Continuously review and improve standards and business processes
  • Disseminate best practices
  • To make quality and healthy production under continuous supervision instead of repeated evaluations

Businesses wishing to establish the BRC Food standard are required to apply the HACCP criteria and have an effective Quality Management System.

Companies with BRC Food certification have increased food safety and product quality, provided assurance for the quality of their products, and have strengthened in international trade, particularly in the UK, and have gained superiority over their competitors.



The firm, which provides auditing, supervision and certification services to internationally recognized standards, also provides periodic inspection, testing and control services.

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