Drugdu.com expert's response:

FSMA certification and BRC certification both occupy an important position in the food industry, but they differ significantly in multiple aspects. Here are the main differences between the two:

I. Establishing Institution and Background

FSMA certification: Implemented by the U.S. Food and Drug Administration (FDA), it stands for Food Safety Modernization Act certification. This certification was developed in response to the rapid changes in the global food system and the challenge of foodborne illnesses, aiming to ensure the safety of the food supply chain through preventive measures.

BRC certification: Established by the British Retail Consortium (BRC), it was initially formulated for food producers supplying food to the UK. Subsequently, it has evolved into a global food safety standard widely used in food production and supply chain management worldwide.

II. Scope of Application and Focus

FSMA certification: Primarily targets food produced in the United States and imported into the country. It emphasizes preventive control measures to ensure that food does not become contaminated or spoiled throughout the production process. It requires companies to establish and implement risk-based preventive control plans covering all aspects from raw material procurement to finished product sales, with regular audits and verifications. Additionally, FSMA certification includes specific certification types such as VQIP (Voluntary Qualified Importer Program) and FSVP (Foreign Supplier Verification Program), which apply to importers and foreign suppliers, respectively.

BRC certification: Represents a more comprehensive food safety management system standard, focusing not only on food safety but also involving quality management and corporate social responsibility. It mandates companies to establish a robust quality management system to ensure the safety and compliance of food throughout production and the supply chain. Furthermore, BRC certification emphasizes the assessment and management of suppliers, ensuring transparency and traceability throughout the supply chain. Its certification scope is broad, covering food, consumer goods, food packaging materials, and other fields.

III. Certification Process and Requirements

FSMA certification: Companies must establish and implement preventive control plans in accordance with FDA requirements and undergo audits and verifications by the FDA. For importers, they also need to meet specific requirements such as FSVP and may apply for VQIP to enjoy benefits such as expedited customs clearance.

BRC certification: Companies must establish a comprehensive quality management system and food safety management system in line with BRC standards, undergoing audits and assessments by third-party certification bodies. The certification process typically includes document review, on-site audits, and continuous improvement activities.

In summary, although FSMA certification and BRC certification both aim to ensure food safety, they differ significantly in terms of establishing institutions, scope of application, focus, certification processes, and requirements. When selecting the appropriate certification, companies should consider their business scope, market demands, and specific requirements of target markets.