BRC Food Safety Audit Checklists

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Benefits of BRC Certification

The BRC Global Standard for Food Safety along with FSSC 22000 are the two major international manufacturing food safety standards recognized by the GFSI. The GFSI sets global benchmarks for food safety standards and is supported by the world’s largest food retailers and manufacturers. Holding a GFSI approved certification is fast becoming an industry standard and can help food manufacturers, food service companies, and suppliers engage in business together as certification becomes part of their approval process.

This article covers 1) the similarities and differences between BRC and FSSC 2200; 2) key focus areas of BRC; 3) technology solutions to help you implement and maintain BRC certification; and 4) BRC audit checklists you can download and use.

Go straight to 4 featured BRC audit and food safety checklists you can download and customize immediately.

BRC vs FSSC 22000

Both schemes require a regularly evaluated and continuously improved upon: 1) food safety management system; 2) good manufacturing, distribution and agricultural practices; and 3) HACCP system.

BRC is more prescriptive on procedures and guidelines to follow for food safety while FSSC 22000 emphasises a framework approach helping a business implement their own system. FSSC 22000 expands upon ISO 22000, so for organizations already down this path, it may make sense to continue with FSSC 22000 certification.

What does BRC focus on?

The latest food safety version of BRC, issue 7, has 7 requirements:

  1. Senior management commitment - leaders of companies should help ensure the implementation and continuous improvement of food safety processes
  2. HACCP (food safety plan) - implementing HACCP can help identify and manage risks in food production
  3. Food safety and quality management system - proper documentation of processes in place help manage the safety of food production and keep staff properly informed
  4. Site standards - setting and maintaining the ideal site for food production
  5. Product control - setting controls in place such as allergen management and product testing
  6. Process control - this is ensuring that the documented HACCP plan is consistently followed to maintain product quality
  7. Personnel - ensure that employees are trained, wearing PPE, and follow proper hygiene

The BRC certification process involves a third party audit on-site where all parts of the requirements are assessed. Depending on the assessed grade a re-certification audit will be required every 6 or 12 months.

Preparing for a BRC Audit

Proper documentation and records that prove consistent implementation of food safety management are a must to show that a business is indeed meeting requirements to get certified for the BRC Global Standard for Food Safety. Collecting documents, manually organizing files, and preparing for BRC audits can be daunting.

iAuditor, the world’s most powerful mobile auditing app, can help streamline your data capture and recordkeeping requirements. iAuditor’s mobile app lets you conduct paperless food safety inspections onsite. Look into photo evidence and key findings gathered during inspections and view trends anytime via the web platform.

To save you time, we have created these digital templates you can download and customize for free to assist with your BRC food certification requirements.

4 Featured Digital BRC Food Safety Audit Checklists

1. BRC Standard for Food Safety - Internal Assessment

This digitized self-assessment template can be used by managers to help assess how close is the business to meeting the 7 requirements of BRC version 7. Managers can use this template as a guide for the following:

  1. Using scoring, evaluate the current standing of the business according to the BRC 7 standard.
  2. Enter notes and assign tasks to proper departments or personnel to correct gaps found.
  3. Conduct regular audits and track the business’ progress towards fulfilling the requirements of BRC.

2. HACCP Plan Template

Use this HACCP plan template to evaluate how your system identifies and controls food safety hazards. You can use this template to:

  1. Identify the Critical Control Point/s (CCP) and name hazards.
  2. Record the procedures you will follow if a critical limit is exceeded
  3. Generate and save reports on the spot.

3. Supplier Audit Checklist

This supplier audit checklist can be used to audit supplier facility. The template can serve as a guide for the inspector to evaluate the following areas:

  1. Management Responsibility
  2. Sanitation, handling and storage, infrastructure, maintenance, etc.
  3. HACCP and Regulatory compliance

4. GMP Food Manufacturing

This GMP food manufacturing audit template was based on 21 CFR Part 110. This can help as a guide when conducting food manufacturing audits. Site Supervisors can use this to:

  1. Make sure that staff are trained on sanitary procedures and that equipment used and process & controls follow GMP.
  2. All iAuditor reports are secured in cloud storage and can be conveniently accessed anytime

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