BRCGS Global Standard for Food Safety Issue 9 7.3.1: Staff aware of disqualifying symptoms and a procedure for notifying them

What does 7.3.1 require?

The site must make staff aware of the symptoms, infections, diseases or conditions that prevent working with open food and have a procedure for staff, temporary employees, contractors and visitors to notify any relevant symptom or contact.

Maintained by Gerard BlokdykControl text last updated 21 May 2026

Other controls in Section 7: Personnel – BRCGS Global Standard for Food Safety Issue 9

7.1.1 7.1.1 All personnel including agency, temporary staff and contractors trained before work and supervised
7.1.2 7.1.2 Training and competency assessment for CCP and control measure activities
7.1.3 7.1.3 Documented training programmes: competencies, training, effectiveness review, appropriate language
7.1.4 7.1.4 Allergen awareness and site allergen procedure training for everyone including engineers and contractors
7.1.5 7.1.5 Training in the site's labelling and packing processes
7.1.6 7.1.6 Training records with trainee, date, duration, content, provider and internal references
7.1.7 7.1.7 Routine competency review with refresher training, coaching or mentoring
7.2.1 7.2.1 Documented personal hygiene rules: no watches or jewellery beyond a plain band, short clean nails, no false nails, no excessive perfume

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