The seventh edition of the BRC Global Standard for Food was published January 2015, and will be used as the basis for certification to the standard from the beginning of July. This guidance, from CCFRA, takes a look at the changes compared with the sixth edition (published 2012). The whole document has been reviewed, with 24 completely new clauses. Within this restructuring there have been several highly significant changes in requirements. This fact sheet identifies some of the most important changes. It also discusses the consequences of the changes, and what you can do about them to maximise your chances of obtaining or retaining certification against the Standard. The most significant changes in the Standard are mainly related to new requirements or enhanced focusing on specific aspects, these are: Vulnerability Assessments; Labelling and Pack Control; Requirements for Agents and Brokers; Control of Footwear; Clarification of Definition of and Requirements for High Care/High Risk and the new Ambient High Care areas; Housekeeping and Hygiene.
