Comprehensive Approach from Food Safety Culture to Food Fraud Management
BRCGS Food Safety Standard is an international standard that has been used in the field of food safety worldwide for more than 25 years and is implemented by more than 22,000 facilities in more than 130 countries. This standard, benchmarked by GFSI, covers the management of product safety, integrity, legal requirements, quality and operational controls. The most current version Issue 9has been updated in line with new risks and evolving expectations in food safety.
One of the most critical innovations of BRCGS food fraud risk managementis. Risks such as adulteration, product adulteration and fraudulent additives need to be identified and controlled.
| Product | Risk Type | Possibility | Effect | Control Measure |
|---|---|---|---|---|
| Olive oil | adulteration | High | High | Chemical analysis, supplier audit |
| meat products | genre mix | Middle | High | DNA testing, source verification |
| Spice | Dye addition | Low | High | Sample analysis |
In addition to the basic standard, BRCGS offers modules such as gluten-free, plant-based, packaging materials. There is also the possibility of integration with standards such as ISO 22000 and FSSC 22000.
Certificate 3 years is valid and annual surveillance audits are carried out.
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