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 2.3.1: A full food safety description of each product or product group

What does 2.3.1 require?

A full description must be developed for each product or product group covering the information relevant to food safety, such as composition and allergens, origin of ingredients, physical and chemical properties, treatment and processing, packaging system, storage and distribution conditions and the maximum safe shelf life.

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
2.11.1 2.11.1 Documented corrective action for critical limit failures and adverse trends, including affected product
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

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