3 replies to this topic

[Zeeshan]

Dear BRC-food-certified members.

Please extract some of your precious time to answer following queries. I need this information for supporting a strategic decision.

1- Whether you went for BRC food certification due to persuasion by your customer/consumers?
Yes / No

2- To which country you are exporting to or intended to export. (where you expect BRC food certification would help)?
Name of country or regions.........

3- Are you BRC certified only or have some other certifications?
Yes / No
If yes, please mention........

4- Comparing the financial impact and benefits of BRC food certifications, are you satisfied or hopeful or expecting for more in future?
Yes / No.

5- What type of food you are manufacturing or service providing?

6- When did you get certified (year)?


Thank you and best regards.
Muhammad Zeeshan Zaki.

[Jim E.]

1. Customer requirement
2.Canada and US currently
3. CFIA, AIB certified currently
4.No major changes at moment as more companies ask for BRC we should see reduction in number of audits going forward.
5. Manufacture fench fries and formed potato products
6. First audit January 2013 waiting for approval of NC's corrective actions at the moment.

[Mendeljev]

1) BRC = UK customer requirement / European customers tend to ask for IFS
2) almost worldwide
3) IFS / Organic / HALAL
4) Personally i'm not found of BRC nor IFS as they are missing their goal (uniformisation). Clients tend to keep their own policies therefor overlapping the BRC/IFS requirements, resulting in repetitive work and exclusions. Also BRC/IFS are paper based systems and are getting sometimes far away from the real food risks. They tend to have procedures for everything.
5) spreadable products (meat/fish/veg)
6) certified for a long time now, last BRC/IFS passed at foundation

[Zeeshan]

Dear Jim E. and Mendeljev,

Thanks for your precious time and comments.

Regards.
Muhammad Zeeshan Zaki.