I work in Mexico in a company that gives service to all Food Industry for trainning and auditing. Since we are not experts in BRC I´d like to some of the differences between both standards BRC, SQF (which we are starting to introduce to our clients ).
I know SQF through it´s 3 levels touches aspects of GMP, HACCP and a Quality system.
I don´t know much abut BRC . In Mexico and LatinAmerica SQF is starting to spread but BRC is not well known. By the way, IFS and Dutch Hazard are not at all commun among latinamerican food companies .