BRCGS Global Standard for Food Safety Issue 9

Section 3: Food safety and quality management system – BRCGS Global Standard for Food Safety Issue 9

BRCGS Global Standard for Food Safety Issue 9 3.1.1: 3.1.1 Procedures collated in a printed or electronic quality manual

The procedures, working methods and practices used at the site must be brought together in a food safety and quality manual, either printed or electronic.

Maintained by Gerard BlokdykControl text last updated 21 May 2026

Other controls in Section 3: Food safety and quality management system – BRCGS Global Standard for Food Safety Issue 9

3.1.2 3.1.2 The manual fully implemented and available to relevant staff
3.1.3 3.1.3 Procedures legible, unambiguous, in appropriate languages and detailed enough to apply
3.10.1 3.10.1 Complaints recorded, investigated and acted on promptly by trained staff
3.10.2 3.10.2 Complaint data analysed for trends with root cause analysis on significant increases or serious complaints
3.11.1 3.11.1 Incident and emergency procedures with contingency plans, including cyber-security failures
3.11.2 3.11.2 A documented withdrawal and recall procedure with team, decision guidelines, contacts and communication plan
3.11.3 3.11.3 Incident and recall procedures tested at least annually with timings recorded
3.11.4 3.11.4 Certification body notified within three working days of a significant incident, with full information within 21 days

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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