BRC (Vers 5 grade A)
The BRC standard (developed in England in 1998 by the British Retail Consortium) concerns the hygiene and food safety of agricultural food products and in particular:
1) Structural specifications for productive environments;
2) Product and process specifications;
3) Behavior standards for personnel and visitors;
4) Hygiene standards for personnel and visitors;
5) The absence of allergens for consumers at risk;
6) The absence of genetically modified organisms;
7) The traceability of the raw materials used and of the finished product.
Product certification
