BRCGS Global Standard for Food Safety Issue 9

Section 2: The food safety plan: HACCP – BRCGS Global Standard for Food Safety Issue 9

BRCGS Global Standard for Food Safety Issue 9 2.11.1: 2.11.1 Documented corrective action for critical limit failures and adverse trends, including affected product

The HACCP team must set out in writing what corrective action is to be taken if monitoring shows a control limit was missed or a trend towards loss of control, including what nominated staff do with any product made while the process was out of control.

Maintained by Gerard BlokdykControl text last updated 21 May 2026

Other controls in Section 2: The food safety plan: HACCP – BRCGS Global Standard for Food Safety Issue 9

2.1.1 2.1.1 A multi-disciplinary HACCP food safety team with a competent, trained leader
2.1.2 2.1.2 The scope of each HACCP plan defined
2.10.1 2.10.1 A monitoring procedure for each CCP able to detect loss of control in time to act
2.10.2 2.10.2 CCP monitoring records dated, timed, signed and verified
2.12.1 2.12.1 HACCP plans validated before changes affecting product safety
2.12.2 2.12.2 Verification procedures confirming the plan and prerequisite controls remain effective
2.12.3 2.12.3 The HACCP plan and prerequisite programmes reviewed at least annually and before changes
2.13.1 2.13.1 Documentation and records sufficient to verify the HACCP and prerequisite controls

Query this from an agent

The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.

MCP endpoint All BRCGS Global Standard for Food Safety Issue 9 controls