BRCGS Global Standard for Food Safety Issue 9

Section 8: Production risk zones: high-risk, high-care and ambient high-care – BRCGS Global Standard for Food Safety Issue 9

BRCGS Global Standard for Food Safety Issue 9 8.5.3: Cleaning equipment distinctive, dedicated, hygienically designed and stored

What does 8.5.3 require?

Cleaning equipment for zones classed high-risk or high-care must be visibly distinctive and dedicated to its zone, of hygienic design and suitable for its job, and cleaned and stored hygienically, raised from the floor in designated places.

Maintained by Gerard BlokdykControl text last updated 21 May 2026

Other controls in Section 8: Production risk zones: high-risk, high-care and ambient high-care – BRCGS Global Standard for Food Safety Issue 9

8.1.1 8.1.1 Pathogen control steps shown on the site map
8.1.2 8.1.2 High-risk areas physically segregated, with transfer points, personnel and equipment practices that keep segregation
8.1.3 8.1.3 High-care areas physically segregated, or a documented risk assessment with validated controls where barriers are absent
8.1.4 8.1.4 Ambient high-care areas risk-assessed for pathogen cross-contamination with effective protective processes
8.2.1 8.2.1 A drain map for high-risk and high-care areas with flow direction and backup prevention
8.2.2 8.2.2 Filtered air changes and positive pressure in high-risk areas, documented on risk
8.2.3 8.2.3 Removable walls tight-fitting, managed, moved only by authorised staff and cleaned before production
8.3.1 8.3.1 Maintenance respecting segregation, with dedicated tools retained in the area

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