White Papers

BRCGS publish a series of white papers to expand individual's and organisations' understanding of the BRCGS certification schemes

White papers

BRCGS publish a series of white papers to expand individual's and organisations' understanding of the BRCGS certification schemes. These white papers provide detailed information and analysis making the exchange of technical knowledge possible, providing a positive and measurable difference.

February 2019

The impact of conscious consumption on product standards and certification

It is widely accepted that consumers globally are becoming better informed and more demanding, and also more vocal when their expectations are not met.

The purpose of this short paper is to characterise these trends by reviewing the available evidence and to consider the impact of conscious consumption, as it is often called, on product standards and certification.

The paper will also touch on enhancements to the BRCGS suite of standards and tools which reflect changes to the social, environmental, technological and regulatory context.

Get a copy of the white paper: The impact of conscious consumption on product standards and certification

MAY 2018

A comparative analysis of food safety standards: The BRCGS Global Standard for Food Safety, ISO 22000 and FSSC 22000

Appropriateness of a scheme or a Standard, with respect to the industry, a site and its customers, can be measured by considering the scope and coverage of the scheme, ease of interpretation and understanding, ability to train the concerned personnel on its requirements, adequacy of guidelines for implementation, qualification of auditors and certification bodies, effective audit methodology, adherence to protocol, availability of correct information about the site and recognition of the scheme for the trade (both global and local). These criteria form the basis for a comparative evaluation of the BRCGS Global Standard for Food Safety, the FSSC 22000 Standard and the ISO 22000 Standard.

Get a copy of the white paper: A comparative analysis of food safety standards

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