BRC Global Standard for Packaging Materials

BRC Global Standard (BRCGS) for Packaging and Packaging Materials – Issue 6

Overview

Originally developed and published in 2001, the Global Standard for Packaging Materials was designed to protect the consumer by providing a common basis for the certification of companies supplying packaging to food producers.

The Standard has been updated at regular intervals since, to reflect the latest thinking in product safety, and has now attained usage worldwide, not only by food packaging producers, but by producers of packaging for all applications at all levels of the supply chain.

The BRC Global Standard for Packaging and Packaging Materials (BRC IoP) provides safety and quality guidance for the producers of packaging materials, in order to ensure the safety and quality of food and non-food products.

All materials that come into contact with food, especially the food packaging, can influence food safety, both by failing to protect the food properly and through contamination. The BRC Global Standard for Packaging and Packaging Materials, developed by the British Retailers in cooperation with the Institute of Packaging, and the FSSC 22000 and ISO/TS 22002-4 (formerly PAS 223), address the requirements to guarantee food safety by applying the HACCP (Hazard Analysis & Critical Control Points) and GMP (Good Manufacturing Practice) principles specific to this sector of the food industry.

Main key changes to the standard:

  • Enhancing the processes used by quality management systems in printed packaging controls (5.3) and through a hazard and risk analysis approach.
  • Continuing to ensure consistency of the audit process across the world.
  • The importance of a product safety and quality culture in the drive to improve transparency and coherence across the food supply chain (1.1.2). This is similar what is found in the BRCGS Food Safety Standard Issue 8.
  • Simplifying the hygiene requirements based solely on risk.
  • Introducing a new fundamental clause – 3.6 corrective and preventive actions – to address issues and minimise the risk of their occurring.
  • Based on risk, putting a microbiological environmental monitoring programme in place (4.8.5) to identify sources of pathogenic or food spoilage organisms in packaging production areas to allow for action to be taken to eliminate the potential for packaging contamination.
  • Simplifying the unannounced audit programme

 

Issue 6 of the Standard consists of seven sections:

1. Senior Management Commitment

2. Hazard and Risk Management System

3. Product Safety and Quality Management

4. Site Standards

5. Product and Process Control

6. Personnel

7. Requirements for Traded Products

 

BRC IOP’s Key Strengths And Features

  • Developed via a rigorous process involving key stakeholders of the packaging community, retail organizations, food manufacturers and trade associations.
  • Certification to the BRC IOP Standard means a company is meeting the highest industry standards and demonstrating their commitment to producing safe and high quality packaging products.
  • HACCP and hazard and risk management based. Incorporates food safety management systems and internationally accepted best manufacturing practice.
  • Clear step-by-step path towards certification and comprehensive support package to get started.
  • BRC Technical Team is highly experienced in the packaging and product safety industries and available to answer technical questions.
  • International Technical Committees ensure the ongoing development of the BRC IOP Standard through a process of collaboration and continuous improvement.

 

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