My company already had ISO 22000:2005 certification. And now we are preparing documents to get BRC V7 certification.
But I'm not really understand about standard gaps between both standards. So that, anyone can help me about this.
Detailed, eg clause-by-clause comparisons between the BRC food and ISO22000 Standards are rather infrequent.
See this recent thread -
Some fundamental differences -
(1) BRC uses Codex HACCP, iso22000 uses ISO-HACCP. One big difference is in ISO's introduction of OPRP.
(2) BRC is GFSI-recognized, ISO22000 is not.
(3) BRC is prescriptive, ISO22000 is generic (FSSC22000 is more prescriptive and is thus GFSI recognized).
(4) BRC Standard changes frequently, ISO22000 has not changed in 10 years.
I expect you are already aware of Nos 1,3. Just compare the text of the Standards.