Food Safety

What is BRC?

The British Retail Consortium (BRC) – generally regarded as the ‘Gold Standard’ for Food Safety & Defense – first published its Global Standard for Food Safety in 1998. This process certificate is developed using BRCGS Standard and HACCP Plan based on physical, chemical, biological vulnerability & radiologic hazards to prevent and protect the authenticity of the product by implementing Process Flow, Standard Operating Procedures, and checkpoints in place.

Developed to help the food industry comply with the stringent UK and EU food safety laws, this certification today has become an internationally-recognised benchmark for best practices in food safety, quality, and responsibility. Our A-Grade certification against BRCGS Issue 9 is a testament to our unwavering adherence to the standards and parameters established by the BRC.

The British Retail Consortium (BRC) – generally regarded as the ‘Gold Standard’ for Food Safety & Defense – first published its Global Standard for Food Safety in 1998. This process certificate is developed using BRCGS Standard and HACCP Plan based on physical, chemical, biological, vulnerability, & radiology hazards to prevent and protect the authenticity of the product by implementing Process Flow, Standard Operating Procedure, and checkpoints in place.

Developed to help the food industry comply with the stringent UK and EU food safety laws, this certification today has become an internationally recognised benchmark for best practice in food safety, quality, and responsibility. Adhering to all BRCGS standards and parameters, both A.Tosh & Sons and ATIB are A-Grade certified.

What does the BRC standard cover?

BRC standard aids retailers, manufacturers, importers, caterers, ingredient suppliers with a framework for managing the safety, integrity and quality of their products and services. The standard focuses on nine fundamentals.

Senior Management Commitment

Necessary for the food safety system to be effective and to ensure the full application and continual development of these systems.

The Food Safety Plan

HACCP - Development of an effective hazard analysis and critical control point (HACCP) program to identify and manage potential hazards.

Internal Audit

To verify that the foods safety and quality management system and the relevant procedures comply with the standard requirements.

Facility Standard and Layout

Well-planned and maintained facility, equipment and amenities, both from the functional as well as hygiene standpoints, in compliance with the relevant standards that prevent product contamination.

Product Control

Effective procedures to control specific materials like allergens as well as demonstration of proper handling and managing of product standards and testing.

Control of Operations

Procedures to verify that the processes comply with HACCP plan day-to-day, to provide assurance of product quality, safety and legality.

Training of personnel

A system to demonstrate the competence of staff based on their qualification, training on aspects like hygiene, protective covering, etc., and their work experience.

BRC Issue 8, A-Grade Certified Factory

We have always upheld the trust of our customers with uncompromised quality assurance. Our certifications are testaments to our commitment and our passionate efforts.

Conforming to all requirements and standards, we upgraded from ISO 22000:2005 to BRC Issue 7 in 2019, followed by consistent A-Grade certifications in subsequent years, with the most recent one in 2025.

We have always upheld the trust of our customers with uncompromised quality assurance. Our certifications are testaments to our commitment and our passionate efforts.

Conforming to all requirements and standards, we upgraded from ISO 22000:2005 to BRC Issue 7 in 2019, followed by yet another A-Grade certification for BRC Issue 8 in 2020.

Food Safety Management System

We follow a streamlined production control process for managing food safety to ensure that all our products meet quality standards and are safe for consumers.

We follow a streamlined production controlled process for managing food safety to ensure that all our products meet quality standards and are safe for consumers.

HACCP
(Hazard Analysis and Critical Control Points)

Systematic approach to food safety from biological, chemical, and physical hazards in production processes so that risks associated with the finished products are reduced.