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Principles of the BRC Global Standard for Food Safety

A food business must have a full understanding of the product produced, manufactured and distributed and have systems in place to identify and control hazards significant to the safety of food. The Global Standard for Food Safety is based on two key components: senior management commitment and HACCP (Hazard Analysis Critical Control Point - a step-by-step approach to managing food safety risks).

Senior Management Commitment
Within a food business, food safety must be seen as a cross-functional responsibility, including activities that draw on many departments using different skills and levels of management expertise in the organisation. Effective food safety management extends beyond technical departments and must involve commitment from production operations, engineering, distribution management, procurement of raw materials, customer feedback and human resource activity such as training.

A HACCP-based System
The Global Standards of Food Safety requires the development of a food safety plan based on HACCP. The development of the plan requires the input of all relevant departments and must be supported by senior management.

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