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 2.8.1: Critical control points determined logically, with the process modified where control is missing

What does 2.8.1 require?

For each hazard requiring control, the control points must be reviewed to identify the critical ones, using a logical approach such as a decision tree; CCPs are those needed to prevent, eliminate or reduce a hazard to an acceptable level, and where control is necessary at a step but absent, the product or process must be modified at that or an earlier step to provide it.

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

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