Achieving a BRC certification means undertaking a voluntary path aimed at adjusting your own business to the requirements set out by this private UK standard on food quality and safety. This certification process provides for compliance with specific requirements relating to:

  1. Management commitment
  2. HACCP
  3. Food Safety and Quality Management System
  4. Factory standards
  5. Product monitoring
  6. Process monitoring
  7. Personnel

PI.GA. Service sas by Pironi Serena & c. offers its expert advice to support your business in each of the abovementioned 7 points leading to BRC certification and subsequent renewal in the easiest, fastest and best way possible.

Getting ready to certification means to deploy human and financial resources, education, verification and inspection activities as well as auditing procedures for suppliers and for your company.

It does not only apply to production but also to all related functions, from Procurement to Logistics.

PI.GA. Service supports your company in every step of this process by channelling the resources to achieve this common target and to consolidate and improve it in the years to come.

To the customers, certification means safety and reliability.

BRC protocol belongs to the category of voluntary certifications, even though it is becoming more and more essential mostly for those food operators who intend to work with the UK large retail organization. BRC standards complies with the criteria set out by the Global Food Safety Initiative (GFSI) – The Food Business Forum, in order to reduce food safety-related risks.

These standards are accepted by the majority of retailers, strictly required by the UK large retail organization and based on a HACCP system associated with the adoption of good manufacturing practices. In addition to compliance with HACCP procedure, also compliance with GMP (Good Manufacturing Practice), GLP (Good Laboratory Practice) and GHP (Good Hygiene Practice) is required.

BRC protocol is currently version 7, running on version 8 in 2018.