We are pleased to inform that we have already obtained the prestigious BRC Certification.
On January 27 and 28 the Audit was carried out and since March 12 we already have the certificate attesting having passed the BRC accreditation in our Lekunberri Plant.
This fact reinforces BELCA’s commitment to constantly improving the Quality of our processes and will mark a before and after in our presence in the packaging market, since not many companies in our sector have, as in our case, of the double certification ISO 9001 and BRC.
What is the BRC Certification?
The Certification scheme according to the BRC Standard is considered today as an international benchmark for the qualification of suppliers of products and brands in supermarkets.
It is a scheme whose objective is to safeguard the food safety of the products that we find in the market by establishing requirements that guarantee the safety of food.
The basis of this certification scheme is the commitment of a company with the implementation of control systems that make it possible to identify any danger or threat to food safety. The fundamental tool that we have for this purpose is the establishment of a “Hazard Analysis and Critical Control Points (HACCP) system” which, together with the firm commitment of the management to food safety, guarantees the placing on the market of healthy products.
Scope of the standard
The BRC standard is applicable to any food preparation, handling or packaging process where there is a risk of contamination.
THE CONTENT OF THE BRC STANDARD:
Management commitment and continuous improvement
The fundamental point of support in the control of food safety must have the commitment of the management in its application, provision of resources, definition of responsibilities and continuous review of its operation and continuous improvement of the system.
Hazard Analysis System and Critical Control Points (HACCP)
The establishment of a Food Safety Plan through an effective HACCP program based on the requirements of the international recognition system of the Codex Alimentarius.
Quality management system applied to food safety
Based on the principles of the ISO 9001 standard, the quality management requirements for food production and handling processes such as:
The BRC standard contains specific requirements regarding the facilities involved, dealing with aspects related to:
Design of products
It includes requirements on the product design and development stage, allergen management, and product testing and laboratory specifications.
A series of processes must be defined and maintained for safety control, measurement systems (weight, volume, etc.) and others aimed at controlling the calibration of equipment.
It defines the requirements for the training of personnel and the specifications for personal protective and hygienic clothing.