BRCGS Global Standard for Food Safety Issue 9 6.1.1: 6.1.1 Documented process specifications and work instructions for key processes

Key processes must have documented process specifications and work instructions available, covering where appropriate recipes (with allergens identified), mixing instructions, equipment settings, cooking and cooling times and temperatures, labelling, coding and marking of shelf life, the conditions for storage, and any further CCPs that the HACCP plan has identified.

Maintained by Gerard BlokdykControl text last updated 21 May 2026

Other controls in Section 6: Process control – BRCGS Global Standard for Food Safety Issue 9

6.1.2 6.1.2 Safety-critical equipment settings changed only by trained, authorised staff, with restricted controls
6.1.3 6.1.3 Process monitoring implemented, controlled and recorded
6.1.4 6.1.4 In-line monitoring devices linked to a routinely tested failure alert
6.1.5 6.1.5 Processing characteristics of critical equipment validated and verified on risk
6.1.6 6.1.6 Procedures to establish product status after equipment failure or process deviation
6.1.7 6.1.7 Out-of-scope products and materials controlled so they create no risk to in-scope products
6.2.1 6.2.1 Formal allocation of packaging to lines, controlled offline printing, and label use reconciliation
6.2.2 6.2.2 Documented line clearance checks before production and at product 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