The new requirements coincide with those of the seventh edition (12 requirements). Changes only affect some areas.


1. Involvement of top management and continuous improvement

2. Food safety plan - HACCP

3. Internal audits

4. Management of raw materials and packaging suppliers

5. Corrective and preventive actions

6. Traceability

7. System, product flow and segregation

8. Keeping hygiene and order

9. Overseeing allergens

10. Operation control

11. Labeling and packaging control

12. Training: dealing with raw materials, preparation, processing, packaging and storage areas.

As you can see, BRC focuses mainly on the production process and production processes. This approach can also be observed if we look at the auditors' requirements "(a visit to operational areas must begin within 30 minutes of the audit commencement and min 50% of audit time must be devoted to verification in these areas: conversations, observations, including for example, product changes on the production line, documentation review). "

"Differences in version 8:

Culture of safety and quality of food

The key here is to develop and maintain a plan for the development and continuous improvement of the food safety and quality culture. The question that needs to be asked in this context is: "What happens when no one observes the processes?" The new requirement is also to have a confidential system for reporting problems related to food safety and quality.


Emphasis is placed on conducting an analysis aimed at identifying the true root cause of the incident ("root cause analysis") and identifying actions whose implementation will eliminate the emergence of a given situation in the future. In particular, this applies to situations where a negative trend is observed for a given type of non-compliance (this was also emphasized in relation to the results of laboratory tests).


Requirements to have a documented procedure describing the traceability process have been added, and the need to validate the preparation instructions was highlighted if they are included in the product ("cooking instruction").

Infrastructure / equipment

The requirement for elevated pavements above or near production lines ("elavated walkways") has been taken into account. A requirement has been added regarding the need to have a procedure indicating how to proceed with the use and testing of automatic weighing instruments used on production lines.


It has been outlined that all people working in the process related to labeling and packaging of the product should be trained from the applicable rules and how to proceed in the process. This applies to both permanent and temporary employees.

Production zones

The requirements for individual production zones have been clarified, for example, the scope of requirements for open zones and production zones of ready-to-eat products has been defined in relation to the need to have an environmental monitoring program.

Requirements regarding products traded in one chapter of the standard were collected

The changes introduced in the latest version of the BRC standard undoubtedly reflect what is happening and are being discussed in the food industry. Of all the above-mentioned areas, building a food safety culture is the most difficult task but also the most important for every company in the industry. This implementation of this task can protect the organization against many emerging threats. "


Who we are

FH Trade controls the sales and transport of all products; from peeler to its customers. This is in close cooperation with other factories in Poland. FH Trade is responsible for its agronomy and the production of its peeled products. Through the close cooperation, FH Trade knows exactly what happens in the Polish and West-European market.

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