BRC vs. SQF -- What is best for meat processing plant?
Greeting from Texas -- I work at a meat processing plant. We make frozen and fresh products. None of our products are RTE. Trying to decide which program would be more suitable to our operation. Any resources or help? Thank you!
There should be a comparison between the different GFSI schemes at http://www.mygfsi.com
I find that most companies in the US are going with SQF when the, especially meat companies, however there is also a growing trend with companies become certified under both SQF and BRC.
Dear Glendora
In my opinión, the first thing to do is answer the following question: Why does your company need a Certification? To improve the food safety? To implement a kind of management system? To open your current market? to export to a given country? To meet a client requirement?
From a food safety point of view both of them will suit to your plant. If the reason is related to export or client's requirements then you should go for that standard that is more recognized by them.
Regards
Esther
Agree with Esther - define what is your overall goal for certification and your choice is easier.
Greeting from Texas -- I work at a meat processing plant. We make frozen and fresh products. None of our products are RTE. Trying to decide which program would be more suitable to our operation. Any resources or help? Thank you!
Hi Glendora,
Consult your customers and see if there is a preference (also consider the preference of potential future customers). As both the BRC Global Standard for Food Safety and the SQF Code are GFSI recognised standards both should be acceptable.
Regards,
Tony