Hi Lade,
The procedure choice may relate to the length of time available. I assume it’s not 1 week.
Some suggestions –
(1) Read and understand the 2 Standards (+ iso 22004). (this is IMO a substantial challenge in its own right)
(2) Google “food standard brc compared to iso 22000” (without the parentheses)
(3) have a look at this thread/post (seems yr project title is a popular option) / included sub-links –
http://www.ifsqn.com...-and-iso-22000/
http://www.ifsqn.com...mes/#entry97935
(4) look through this recent intro. –
Comparing-Global-Food-Safety-Initiative-(GFSI)-Recognized-Standards.pdf 684.17KB
21 downloads
(note this is for fssc22000, not iso22000, but = nearly same thing other than relating to PRPs)
Differences
One fundamental difference between the 2 standards is that iso 22000 offered, in 2005, a new take on haccp (= “iso-haccp”) whereas brc still uses the Codex version (= Codex HACCP) which has hardly changed over last 20 years.
A 2nd fundamental difference is that iso 22000 is not a recognized GFSI scheme.
A 3rd fundamental difference is that BRC is prescriptive whereas iso 22000 is generic (ie typically iso), (the latter characteristic is one cause of the 2nd fundamental difference).
A 4th fundamental difference is that brc is oriented/designed so that it assists a UK – due diligence defence whereas iso 22000 has no similar “baggage”. The consequence is that brc is a mix of FS and non-FS topics unlike iso 22000 which you might call pure FS.
A 5th fundamental difference is that the 2 standards have different scopes of applicable manufacturing facilities.
Good Luck !