Decoding the BRC Global Standard

A growing throwaway culture, mostly made up of single-use food wrapping has created a global waste problem. While consumers are doing their bit, manufacturers must take responsibility and look at new ways to tackle this growing epidemic.

Despite new solutions being sought, packaging is primarily designed to stop contamination and protect the quality of a product. Manufacturers must be aware of the rules and regulations that exist surrounding the production and use of packaging.

STANDARDS IN ACTION

Introduced in 1998, the BRC Global Standard for Packaging and Packaging Materials assists those working with packaging to deliver products that support the transport of safe and hygienic food. Recognised by the Global Food Safety Initiative (GSFI) as the first global packaging standard, 3 500 suppliers in 80 countries are certified in the scheme to ensure product safety and quality management of the food and beverage supply chain.

The standard consists of six sections; senior management commitment, hazard and risk management system, product safety and quality management, site standards, products and process control and personnel.

In August 2019, the latest version of the standard was published, following the revision of a draft version released in 2018. Developed in collaboration with packaging professionals, the scope of the revision includes packaging manufacture and the printing and production of raw materials for the packaging industry. It focuses on product safety, with a large emphasis on functionality and quality.

FOOD SAFETY CULTURE

All areas of the business should continuously look for ways of improving safety throughout a plant. Issue 6 will introduce a new clause (1.1.2) that requires sites to set up, execute and review an action plan to improve its product safety and quality culture.

HYGIENE CATEGORIES

The previous revision of the standards saw a two-tier approach to hygiene - basic and high. In Issue 6, these tiers will be consolidated as a way of simplifying the standard. The two-category system will be replaced with a risk-based approach based on a single set of requirements.

MORE THAN PRODUCT HYGIENE

The BRC Global Standard is not just about hygiene; it also looks at product safety and quality. Issue 6 will place a greater emphasis on these aspects. To improve relevant control measures, the hazard and risk analysis (HARA) separates hazards into product safety and quality defects (2.2.6) to prevent, eliminate or reduce each product quality hazard to acceptable levels.