What changes should be done in the BRC Manual ver. 8 to address COVID-19?

what are the expectation/changes should be done in the BRC manual ver. 8 to address COVID-19

what are the expectation/changes should be done in the BRC manual ver. 8 to address COVID-19

Do you mean in terms of changes to the BRC standard itself, or changes to our own food safety systems/manuals as food businesses?
For the former, BRC is sufficiently non-specific that I'd argue it already provides suitable scope for businesses to determine their own response as appropriate.

For the latter the primary issue remains one of health & safety rather than food safety. Nonetheless there are of course related considerations in terms of maintaining safe operations and adequate staffing levels, managing internal auditing/remote working etc., engineering/maintenance availability etc.

There are quite a few threads in the new COVID section of the IFSQN website discussing these and other related elements, so would suggest there as a good starting point.