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 3.5.4.3: Risks of outsourced processes in the site's HACCP plan

What does 3.5.4.3 require?

Where production, manufacture, processing or storage is contracted out, the risks this creates for product safety, authenticity and legality must be covered within the site's food safety plan.

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

3.1.1 3.1.1 Procedures collated in a printed or electronic quality manual
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

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