BRC Global Standard for Food Safety



BRC Food Safety Issue 8 Conversion Course

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BRC Conversion Course Issue 7 to 8: What the participants said.

“A  very interactive course delivered by a very professional presenter.  His advice, guidance and expert knowledge was extremely beneficial,  I left the course with a great understanding of the changes required in the standard and a comprehensive  course pack.” – Fusco Foods

“Very detailed. Ulrich relate specific clauses back to our company”

“Engaged, Interactive and Interesting”

“Our trainer Ulrich was very informative with the change over from BRC 7 to Issue 8. He explained in fine detail of all change’s that were made to Issue 8, he also used examples to help us understand. The course material was excellent.” – Prestige Foods

“Informative, a lot of useful handouts”

“Extremely informative course, coupled with a very professional presenter with lots of opportunities for Interaction between participants which makes the course very Interesting” – Ishka Spring Water

“Very informative presenter. Room for discussions”

“The presenter kept my attention for the day. Impressive presentation style” – Codd Mushrooms


This standard can be used by any food processing operation where open food is handled, processed or packed. This could be from primary products such as fresh produce through to processed foods, canneries and ready to eat products.

This standard cannot be applied to activities relating to manufacture of packaging or to wholesale, importation, distribution or storage outside the direct control of the company.


The standard has been designed to enable the addition of voluntary modules to the routine audit. Throughout the life of the standard new voluntary  modules are developed by BRC. The voluntary module will allow the site to demonstrate compliance to specific sets of requirements in order to meet market or consumer requirements. The voluntary modules can be added to any of the full certification audit options (e.g. announced or unannounced).

List of current additional voluntary modules (AVM’s:

• AVM 8 Traded Goods
• AVM 9 Management of Food Materials for Animal Feed
• AVM 10 Global G.A.P. Chain of Custody
• AVM 11 Meat Supply Chain Assurance
• AVM 12 AOECS Module for Gluten-Free Foods
• AVM 14 Food Safety Culture
• AVM 15 FSMA Preventive Controls Preparedness Module


From time to time BRC publishes position statements and guidance documents which may be binding to the certification audit process. NOTE: Position Statements are also published for Additional Voluntary Modules.


Issue 7 is the current standard. To download BRC standards and guidance documents go to the BRC Bookshop.

If you require assistance in developing or improving your management system for BRC Food Safety contact Ulrich today. He is a BRC Lead Auditor and an BRC Approved Consultant.