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BRCGS Global Standard for Food Safety Issue 9
International (BRCGS, GFSI-benchmarked; sites in over 130 countries)
vIssue 9, August 2022 (audits from 1 February 2023), with the erratum to clause 6.2.3 and position statements v4 (27 April 2026, effective 10 August 2026)
9 domains
328 controls
The BRCGS (Brand Reputation Compliance Global Standards) Global Standard for Food Safety Issue 9 (2022) is a GFSI-benchmarked food safety certification standard for food manufacturers. Originally developed by the British Retail Consortium. Over 30,000 certified sites in 130+ countries. Covers senior management commitment, HACCP, food safety and quality management systems, site standards, product control, process control, and personnel. Grades: AA, A, B, C, D (unannounced option gives higher grade). Published and managed by BRCGS (LGC ASSURE).
Verified
BRCGS Global Standard for Food Safety Issue 9 is a compliance framework from International (BRCGS, GFSI-benchmarked; sites in over 130 countries) with 9 domains and 328 controls that map to 9 other frameworks. The largest domains are Section 4: Site standards – BRCGS Global Standard for Food Safety Issue 9 (125 controls), Section 3: Food safety and quality management system – BRCGS Global Standard for Food Safety Issue 9 (45 controls), Section 5: Product control – BRCGS Global Standard for Food Safety Issue 9 (42 controls). Every control below carries what it requires and what an assessor expects to see.
Maintained by Gerard BlokdykControl text last updated
Framework summaries on this platform are interpretations grounded in the published source, for educational and compliance planning purposes. They do not reproduce or replace the official standards. Refer to the authoritative source for the definitive text. Framework names and trademarks belong to their respective organisations.
Framework Domains (9)
Section 1: Senior management commitment – BRCGS Global Standard for Food Safety Issue 9
18 controls
| Code | Title |
|---|---|
| brcgs-global-standard-for-food-safety-issue-9::1.1.1 | 1.1.1 A documented food safety and quality policy, signed, communicated and committed to culture improvement |
| brcgs-global-standard-for-food-safety-issue-9::1.1.10 | 1.1.10 Recertification audits on or before the due date |
| brcgs-global-standard-for-food-safety-issue-9::1.1.11 | 1.1.11 Senior production or operations management present at the audit's opening and closing meetings |
| brcgs-global-standard-for-food-safety-issue-9::1.1.12 | 1.1.12 Root causes of previous-audit non-conformities effectively addressed |
| brcgs-global-standard-for-food-safety-issue-9::1.1.13 | 1.1.13 Use of the BRCGS logo and certification status only under the conditions of use |
| brcgs-global-standard-for-food-safety-issue-9::1.1.14 | 1.1.14 Registrations with the relevant authorities maintained where required |
| brcgs-global-standard-for-food-safety-issue-9::1.1.2 | 1.1.2 A food safety and quality culture plan, reviewed at least annually |
| brcgs-global-standard-for-food-safety-issue-9::1.1.3 | 1.1.3 Documented objectives with targets, communicated and reported at least quarterly |
| brcgs-global-standard-for-food-safety-issue-9::1.1.4 | 1.1.4 Management review at least annually covering the defined inputs, with actions recorded and communicated |
| brcgs-global-standard-for-food-safety-issue-9::1.1.5 | 1.1.5 A meeting programme bringing safety, authenticity, legality and quality issues to senior management at least monthly |
| brcgs-global-standard-for-food-safety-issue-9::1.1.6 | 1.1.6 A confidential reporting system for staff concerns, with assessment records |
| brcgs-global-standard-for-food-safety-issue-9::1.1.7 | 1.1.7 Human and financial resources provided for safe, authentic, legal, quality products |
| brcgs-global-standard-for-food-safety-issue-9::1.1.8 | 1.1.8 Keeping informed of scientific developments, codes of practice, authenticity risks and legislation |
| brcgs-global-standard-for-food-safety-issue-9::1.1.9 | 1.1.9 A genuine copy of the current Standard and awareness of published changes |
| brcgs-global-standard-for-food-safety-issue-9::1.2.1 | 1.2.1 An organisation chart with allocated responsibilities and documented deputies |
| brcgs-global-standard-for-food-safety-issue-9::1.2.2 | 1.2.2 Staff aware of their responsibilities and working to documented procedures with access to documentation |
| brcgs-global-standard-for-food-safety-issue-9::1.2.3 | 1.2.3 Staff aware of the duty to report risks and unsafe or out-of-specification product to a designated manager |
| brcgs-global-standard-for-food-safety-issue-9::1.2.4 | 1.2.4 External expertise allowed, but day-to-day management of food safety stays with the company |
Section 2: The food safety plan: HACCP – BRCGS Global Standard for Food Safety Issue 9
22 controls
| Code | Title |
|---|---|
| brcgs-global-standard-for-food-safety-issue-9::2.1.1 | 2.1.1 A multi-disciplinary HACCP food safety team with a competent, trained leader |
| brcgs-global-standard-for-food-safety-issue-9::2.1.2 | 2.1.2 The scope of each HACCP plan defined |
| brcgs-global-standard-for-food-safety-issue-9::2.10.1 | 2.10.1 A monitoring procedure for each CCP able to detect loss of control in time to act |
| brcgs-global-standard-for-food-safety-issue-9::2.10.2 | 2.10.2 CCP monitoring records dated, timed, signed and verified |
| brcgs-global-standard-for-food-safety-issue-9::2.11.1 | 2.11.1 Documented corrective action for critical limit failures and adverse trends, including affected product |
| brcgs-global-standard-for-food-safety-issue-9::2.12.1 | 2.12.1 HACCP plans validated before changes affecting product safety |
| brcgs-global-standard-for-food-safety-issue-9::2.12.2 | 2.12.2 Verification procedures confirming the plan and prerequisite controls remain effective |
| brcgs-global-standard-for-food-safety-issue-9::2.12.3 | 2.12.3 The HACCP plan and prerequisite programmes reviewed at least annually and before changes |
| brcgs-global-standard-for-food-safety-issue-9::2.13.1 | 2.13.1 Documentation and records sufficient to verify the HACCP and prerequisite controls |
| brcgs-global-standard-for-food-safety-issue-9::2.2.1 | 2.2.1 Prerequisite programmes established, zoned by risk, with controls documented and included in the HACCP review |
| brcgs-global-standard-for-food-safety-issue-9::2.3.1 | 2.3.1 A full food safety description of each product or product group |
| brcgs-global-standard-for-food-safety-issue-9::2.3.2 | 2.3.2 Comprehensive, referenced information sources collected and kept current for the hazard analysis |
| brcgs-global-standard-for-food-safety-issue-9::2.4.1 | 2.4.1 Intended and alternative uses and consumer target groups described, including vulnerable groups |
| brcgs-global-standard-for-food-safety-issue-9::2.5.1 | 2.5.1 A flow diagram for each product, category or process from receipt to distribution |
| brcgs-global-standard-for-food-safety-issue-9::2.6.1 | 2.6.1 Flow diagrams verified on site at least annually and on process change |
| brcgs-global-standard-for-food-safety-issue-9::2.7.1 | 2.7.1 All potential hazards identified at each step, across the six hazard types |
| brcgs-global-standard-for-food-safety-issue-9::2.7.2 | 2.7.2 A hazard analysis identifying the significant hazards, with acceptable levels justified |
| brcgs-global-standard-for-food-safety-issue-9::2.7.3 | 2.7.3 Control measures considered for each significant hazard |
| brcgs-global-standard-for-food-safety-issue-9::2.7.4 | 2.7.4 Hazards controlled by prerequisite programmes or non-CCP measures stated and validated |
| brcgs-global-standard-for-food-safety-issue-9::2.8.1 | 2.8.1 Critical control points determined logically, with the process modified where control is missing |
| brcgs-global-standard-for-food-safety-issue-9::2.9.1 | 2.9.1 Critical limits defined for each CCP, measurable or supported by clear guidance |
| brcgs-global-standard-for-food-safety-issue-9::2.9.2 | 2.9.2 Each CCP and its critical limits validated with documented evidence |
Section 3: Food safety and quality management system – BRCGS Global Standard for Food Safety Issue 9
45 controls
| Code | Title |
|---|---|
| brcgs-global-standard-for-food-safety-issue-9::3.1.1 | 3.1.1 Procedures collated in a printed or electronic quality manual |
| brcgs-global-standard-for-food-safety-issue-9::3.1.2 | 3.1.2 The manual fully implemented and available to relevant staff |
| brcgs-global-standard-for-food-safety-issue-9::3.1.3 | 3.1.3 Procedures legible, unambiguous, in appropriate languages and detailed enough to apply |
| brcgs-global-standard-for-food-safety-issue-9::3.10.1 | 3.10.1 Complaints recorded, investigated and acted on promptly by trained staff |
| brcgs-global-standard-for-food-safety-issue-9::3.10.2 | 3.10.2 Complaint data analysed for trends with root cause analysis on significant increases or serious complaints |
| brcgs-global-standard-for-food-safety-issue-9::3.11.1 | 3.11.1 Incident and emergency procedures with contingency plans, including cyber-security failures |
| brcgs-global-standard-for-food-safety-issue-9::3.11.2 | 3.11.2 A documented withdrawal and recall procedure with team, decision guidelines, contacts and communication plan |
| brcgs-global-standard-for-food-safety-issue-9::3.11.3 | 3.11.3 Incident and recall procedures tested at least annually with timings recorded |
| brcgs-global-standard-for-food-safety-issue-9::3.11.4 | 3.11.4 Certification body notified within three working days of a significant incident, with full information within 21 days |
| brcgs-global-standard-for-food-safety-issue-9::3.2.1 | 3.2.1 A document control procedure with a controlled-document list, authorisation, change records and secure electronic storage |
| brcgs-global-standard-for-food-safety-issue-9::3.3.1 | 3.3.1 Records legible, retrievable, with authorised and justified alterations and secure electronic storage |
| brcgs-global-standard-for-food-safety-issue-9::3.3.2 | 3.3.2 Records retained for at least shelf life plus 12 months |
| brcgs-global-standard-for-food-safety-issue-9::3.4.1 | 3.4.1 A scheduled internal audit programme of at least four dates a year covering every activity annually |
| brcgs-global-standard-for-food-safety-issue-9::3.4.2 | 3.4.2 Internal audits by trained, competent, independent auditors |
| brcgs-global-standard-for-food-safety-issue-9::3.4.3 | 3.4.3 Audit reports with objective evidence, agreed corrective actions verified, and a summary to management review |
| brcgs-global-standard-for-food-safety-issue-9::3.4.4 | 3.4.4 Documented hygiene and fabrication inspections, at least monthly in open product areas |
| brcgs-global-standard-for-food-safety-issue-9::3.5.1.1 | 3.5.1.1 A documented risk assessment of every raw material and primary packaging covering the seven risk types |
| brcgs-global-standard-for-food-safety-issue-9::3.5.1.2 | 3.5.1.2 A risk-based supplier approval procedure: certification, audit or, for low-risk suppliers only, questionnaires |
| brcgs-global-standard-for-food-safety-issue-9::3.5.1.3 | 3.5.1.3 Ongoing supplier performance review, with questionnaires reissued at least every three years |
| brcgs-global-standard-for-food-safety-issue-9::3.5.1.4 | 3.5.1.4 An up-to-date list of approved suppliers available at goods receipt |
| brcgs-global-standard-for-food-safety-issue-9::3.5.1.5 | 3.5.1.5 Materials bought through agents or brokers: the last manufacturer, packer or consolidator known and approved |
| brcgs-global-standard-for-food-safety-issue-9::3.5.1.6 | 3.5.1.6 Supplier traceability verified on first approval and at least every three years where approval rests on a questionnaire |
| brcgs-global-standard-for-food-safety-issue-9::3.5.1.7 | 3.5.1.7 Defined actions where supplier approval is excepted or information is unavailable, with product testing and customer awareness |
| brcgs-global-standard-for-food-safety-issue-9::3.5.2.1 | 3.5.2.1 A raw material acceptance procedure based on the risk assessment with defined parameters and frequencies |
| brcgs-global-standard-for-food-safety-issue-9::3.5.2.2 | 3.5.2.2 Approved changes to raw materials communicated to goods receipt so only the correct version is accepted |
| brcgs-global-standard-for-food-safety-issue-9::3.5.3.1 | 3.5.3.1 Risk-based approval and monitoring of service suppliers |
| brcgs-global-standard-for-food-safety-issue-9::3.5.3.2 | 3.5.3.2 Contracts with service suppliers defining expectations and addressing food safety risks |
| brcgs-global-standard-for-food-safety-issue-9::3.5.3.3 | 3.5.3.3 Ongoing performance review of service suppliers |
| brcgs-global-standard-for-food-safety-issue-9::3.5.4.1 | 3.5.4.1 Outsourced processing declared to the customer and approved where required |
| brcgs-global-standard-for-food-safety-issue-9::3.5.4.2 | 3.5.4.2 Outsourced processors approved and monitored by certification or audit |
| brcgs-global-standard-for-food-safety-issue-9::3.5.4.3 | 3.5.4.3 Risks of outsourced processes in the site's HACCP plan |
| brcgs-global-standard-for-food-safety-issue-9::3.5.4.4 | 3.5.4.4 A documented service specification for outsourced processing |
| brcgs-global-standard-for-food-safety-issue-9::3.5.4.5 | 3.5.4.5 Outsourced operations under contracts that define processing requirements and keep traceability |
| brcgs-global-standard-for-food-safety-issue-9::3.5.4.6 | 3.5.4.6 Inspection and testing of products returned from outsourced processing |
| brcgs-global-standard-for-food-safety-issue-9::3.6.1 | 3.6.1 Adequate, accurate raw material and packaging specifications with limits for safety and quality attributes |
| brcgs-global-standard-for-food-safety-issue-9::3.6.2 | 3.6.2 Accurate, current finished product specifications |
| brcgs-global-standard-for-food-safety-issue-9::3.6.3 | 3.6.3 Formal agreement of customer-branded product specifications sought |
| brcgs-global-standard-for-food-safety-issue-9::3.6.4 | 3.6.4 Specifications reviewed at least every three years |
| brcgs-global-standard-for-food-safety-issue-9::3.7.1 | 3.7.1 A procedure for correcting issues with root cause analysis and preventive action |
| brcgs-global-standard-for-food-safety-issue-9::3.7.2 | 3.7.2 Non-conformities affecting safety, authenticity or legality investigated and recorded with root cause, actions and verification |
| brcgs-global-standard-for-food-safety-issue-9::3.8.1 | 3.8.1 Procedures for non-conforming product: identification, secure storage, decision responsibilities and records |
| brcgs-global-standard-for-food-safety-issue-9::3.9.1 | 3.9.1 A documented traceability procedure meeting the law of the country of sale |
| brcgs-global-standard-for-food-safety-issue-9::3.9.2 | 3.9.2 Identification of materials, intermediates, part-used materials, finished products and items pending investigation |
| brcgs-global-standard-for-food-safety-issue-9::3.9.3 | 3.9.3 Traceability tested at least annually across product groups with a mass balance, achievable within four hours |
| brcgs-global-standard-for-food-safety-issue-9::3.9.4 | 3.9.4 Traceability maintained through rework |
Section 4: Site standards – BRCGS Global Standard for Food Safety Issue 9
125 controls
| Code | Title |
|---|---|
| brcgs-global-standard-for-food-safety-issue-9::4.1.1 | 4.1.1 Local activities and site environment assessed, with protective measures reviewed on change |
| brcgs-global-standard-for-food-safety-issue-9::4.1.2 | 4.1.2 External areas and traffic routes maintained |
| brcgs-global-standard-for-food-safety-issue-9::4.1.3 | 4.1.3 Building fabric maintained against pests, water and contaminants |
| brcgs-global-standard-for-food-safety-issue-9::4.1.4 | 4.1.4 Controlled access with visitor records, briefed contractors and visitors, and staff trained in security |
| brcgs-global-standard-for-food-safety-issue-9::4.10.1.1 | 4.10.1.1 A documented assessment of each process for foreign-body detection or removal equipment |
| brcgs-global-standard-for-food-safety-issue-9::4.10.1.2 | 4.10.1.2 Type, location and sensitivity of detection specified, validated and justified to best practice |
| brcgs-global-standard-for-food-safety-issue-9::4.10.1.3 | 4.10.1.3 Test frequency defined against customer requirements and the ability to hold product; corrective action on failure |
| brcgs-global-standard-for-food-safety-issue-9::4.10.1.4 | 4.10.1.4 Detected foreign material investigated and rejects analysed for trends |
| brcgs-global-standard-for-food-safety-issue-9::4.10.2.1 | 4.10.2.1 Filters and sieves of specified mesh giving maximum practical protection |
| brcgs-global-standard-for-food-safety-issue-9::4.10.2.2 | 4.10.2.2 Filters and sieves inspected at a risk-based frequency with defects investigated |
| brcgs-global-standard-for-food-safety-issue-9::4.10.3.1 | 4.10.3.1 Metal detection in place unless risk assessment shows a more effective alternative |
| brcgs-global-standard-for-food-safety-issue-9::4.10.3.2 | 4.10.3.2 Automatic rejection, belt stop with alarm, or location-identifying in-line detection |
| brcgs-global-standard-for-food-safety-issue-9::4.10.3.3 | 4.10.3.3 Operation and testing procedures with responsibilities, sensitivities, methods, frequencies and records |
| brcgs-global-standard-for-food-safety-issue-9::4.10.3.4 | 4.10.3.4 Metal detector tests with marked ferrous, stainless and non-ferrous test pieces at line speed, proving rejection and failsafes |
| brcgs-global-standard-for-food-safety-issue-9::4.10.3.5 | 4.10.3.5 X-ray tests with marked test pieces at line speed, proving detection, rejection and failsafes |
| brcgs-global-standard-for-food-safety-issue-9::4.10.4.1 | 4.10.4.1 Magnets documented with inspection, cleaning, strength and integrity checks |
| brcgs-global-standard-for-food-safety-issue-9::4.10.5.1 | 4.10.5.1 Optical sorters checked to the manufacturer's instructions |
| brcgs-global-standard-for-food-safety-issue-9::4.10.6.1 | 4.10.6.1 Risk-based procedures against contamination from rigid containers |
| brcgs-global-standard-for-food-safety-issue-9::4.10.6.2 | 4.10.6.2 Container-cleaning effectiveness checked each production, including reject testing |
| brcgs-global-standard-for-food-safety-issue-9::4.10.7.1 | 4.10.7.1 Other detection and removal equipment checked to the manufacturer's instructions |
| brcgs-global-standard-for-food-safety-issue-9::4.11.1 | 4.11.1 Premises and equipment kept clean and hygienic |
| brcgs-global-standard-for-food-safety-issue-9::4.11.2 | 4.11.2 Documented, risk-based cleaning and disinfection procedures with responsibilities, frequencies, methods, chemicals and records |
| brcgs-global-standard-for-food-safety-issue-9::4.11.3 | 4.11.3 Defined limits of acceptable cleaning performance with corrective action, and validation of cleaning for identified hazards |
| brcgs-global-standard-for-food-safety-issue-9::4.11.4 | 4.11.4 Cleaning resources available; dismantling scheduled with trained staff or engineering support |
| brcgs-global-standard-for-food-safety-issue-9::4.11.5 | 4.11.5 Cleanliness checked before release and results trended |
| brcgs-global-standard-for-food-safety-issue-9::4.11.6 | 4.11.6 Cleaning equipment hygienically designed, identified and stored |
| brcgs-global-standard-for-food-safety-issue-9::4.11.7.1 | 4.11.7.1 CIP systems validated, diagrammed, risk-assessed for recovered rinses, with authorised, recorded changes and revalidation |
| brcgs-global-standard-for-food-safety-issue-9::4.11.7.2 | 4.11.7.2 Validated CIP parameter limits for times, concentrations, flow and temperature |
| brcgs-global-standard-for-food-safety-issue-9::4.11.7.3 | 4.11.7.3 CIP maintained by trained staff: concentrations, rinse carry-over, filters, hoses |
| brcgs-global-standard-for-food-safety-issue-9::4.11.7.4 | 4.11.7.4 CIP monitored at a risk-based frequency with defined action on out-of-limit results |
| brcgs-global-standard-for-food-safety-issue-9::4.11.8.1 | 4.11.8.1 A documented, risk-based environmental monitoring programme |
| brcgs-global-standard-for-food-safety-issue-9::4.11.8.2 | 4.11.8.2 Control and action limits with documented corrective action on failures and upward trends |
| brcgs-global-standard-for-food-safety-issue-9::4.11.8.3 | 4.11.8.3 Environmental monitoring reviewed at least annually and on process change, new science, programme failure, product failure or consistently negative results |
| brcgs-global-standard-for-food-safety-issue-9::4.12.1 | 4.12.1 Licensed waste contractors where the law requires, with removal records |
| brcgs-global-standard-for-food-safety-issue-9::4.12.2 | 4.12.2 Waste containers and rooms identified, cleanable, maintained, emptied and covered |
| brcgs-global-standard-for-food-safety-issue-9::4.12.3 | 4.12.3 Waste removal from open product areas managed for product safety |
| brcgs-global-standard-for-food-safety-issue-9::4.12.4 | 4.12.4 Unsafe or substandard branded materials destroyed by a specialist with quantity records |
| brcgs-global-standard-for-food-safety-issue-9::4.13.1 | 4.13.1 Surplus customer-branded product disposed of to customer requirements with brand names removed |
| brcgs-global-standard-for-food-safety-issue-9::4.13.2 | 4.13.2 Out-of-specification branded product to staff or charities only with the brand owner's consent, fit, legal and traceable |
| brcgs-global-standard-for-food-safety-issue-9::4.13.3 | 4.13.3 By-products and surplus for animal feed segregated, protected and managed to feed law |
| brcgs-global-standard-for-food-safety-issue-9::4.14.1 | 4.14.1 Any pest activity documented and managed so it presents no contamination risk |
| brcgs-global-standard-for-food-safety-issue-9::4.14.10 | 4.14.10 An in-depth pest management assessment at least annually by an expert |
| brcgs-global-standard-for-food-safety-issue-9::4.14.11 | 4.14.11 Inspection results trended at least annually and on infestation |
| brcgs-global-standard-for-food-safety-issue-9::4.14.12 | 4.14.12 Staff recognising and reporting signs of pest activity |
| brcgs-global-standard-for-food-safety-issue-9::4.14.2 | 4.14.2 A competent pest contractor or trained staff, with a documented, risk-based inspection frequency and defined service scope |
| brcgs-global-standard-for-food-safety-issue-9::4.14.3 | 4.14.3 In-house pest management by trained, competent, legally registered staff with resources and expert access |
| brcgs-global-standard-for-food-safety-issue-9::4.14.4 | 4.14.4 Pest management documentation: site plan of devices, bait identification, responsibilities, products used, activity and treatments |
| brcgs-global-standard-for-food-safety-issue-9::4.14.5 | 4.14.5 Rodent devices located and maintained safely; toxic baits only for active infestations, secured, with missing stations investigated |
| brcgs-global-standard-for-food-safety-issue-9::4.14.6 | 4.14.6 Insect devices sited and operational without expelling insects onto product |
| brcgs-global-standard-for-food-safety-issue-9::4.14.7 | 4.14.7 Measures against birds entering buildings or roosting over loading areas |
| brcgs-global-standard-for-food-safety-issue-9::4.14.8 | 4.14.8 Immediate action on infestation to identify and control at-risk products |
| brcgs-global-standard-for-food-safety-issue-9::4.14.9 | 4.14.9 Records of inspections and recommendations, with the site responsible for timely action |
| brcgs-global-standard-for-food-safety-issue-9::4.15.1 | 4.15.1 Risk-based storage procedures for temperature transfer, segregation, off-floor storage and handling |
| brcgs-global-standard-for-food-safety-issue-9::4.15.2 | 4.15.2 Packaging stored apart; part-used packaging protected and identified |
| brcgs-global-standard-for-food-safety-issue-9::4.15.3 | 4.15.3 Temperature-controlled storage held within specification with alarms or four-hourly checks |
| brcgs-global-standard-for-food-safety-issue-9::4.15.4 | 4.15.4 Controlled atmosphere storage specified, controlled and recorded |
| brcgs-global-standard-for-food-safety-issue-9::4.15.5 | 4.15.5 Outside storage protected and items checked before entering the factory |
| brcgs-global-standard-for-food-safety-issue-9::4.15.6 | 4.15.6 Correct stock rotation within shelf life |
| brcgs-global-standard-for-food-safety-issue-9::4.16.1 | 4.16.1 Loading and transport procedures for temperature, covered bays, load security and pre-dispatch inspection |
| brcgs-global-standard-for-food-safety-issue-9::4.16.2 | 4.16.2 Vehicles and containers fit for purpose: clean, odour-free, sound, temperature-capable, with inspection records |
| brcgs-global-standard-for-food-safety-issue-9::4.16.3 | 4.16.3 Temperature-controlled transport capable under all loads with data logging or recorded monitoring |
| brcgs-global-standard-for-food-safety-issue-9::4.16.4 | 4.16.4 Maintenance and documented cleaning of vehicles and loading equipment |
| brcgs-global-standard-for-food-safety-issue-9::4.16.5 | 4.16.5 Transport procedures for mixed loads, security in transit and breakdown or refrigeration failure |
| brcgs-global-standard-for-food-safety-issue-9::4.16.6 | 4.16.6 Contracted transport approved by certification or a contract covering the transport requirements |
| brcgs-global-standard-for-food-safety-issue-9::4.2.1 | 4.2.1 Food defence personnel understanding the site and the principles of food defence |
| brcgs-global-standard-for-food-safety-issue-9::4.2.2 | 4.2.2 A documented threat assessment and food defence plan reviewed at least annually and on new risks or incidents |
| brcgs-global-standard-for-food-safety-issue-9::4.2.3 | 4.2.3 Controls for materials and products at particular risk, with tamper identification, monitored and reviewed annually |
| brcgs-global-standard-for-food-safety-issue-9::4.2.4 | 4.2.4 Significant-risk areas defined, monitored and controlled, including external storage and intake points; staff trained |
| brcgs-global-standard-for-food-safety-issue-9::4.3.1 | 4.3.1 Production risk zones assessed against Appendix 2 |
| brcgs-global-standard-for-food-safety-issue-9::4.3.2 | 4.3.2 A site map defining risk zones, access points, movement routes, staff facilities and processes |
| brcgs-global-standard-for-food-safety-issue-9::4.3.3 | 4.3.3 Contractors and visitors briefed on the hazards of the areas they enter |
| brcgs-global-standard-for-food-safety-issue-9::4.3.4 | 4.3.4 Movement of people, materials, packaging, rework and waste that does not compromise product safety |
| brcgs-global-standard-for-food-safety-issue-9::4.3.5 | 4.3.5 Sufficient working space and storage capacity for hygienic operation |
| brcgs-global-standard-for-food-safety-issue-9::4.3.6 | 4.3.6 Temporary structures designed and sited to avoid pest harbourage and protect product |
| brcgs-global-standard-for-food-safety-issue-9::4.4.1 | 4.4.1 Walls finished to prevent dirt, condensation and mould and ease cleaning |
| brcgs-global-standard-for-food-safety-issue-9::4.4.10 | 4.4.10 Adequate ventilation and extraction against condensation and dust |
| brcgs-global-standard-for-food-safety-issue-9::4.4.11 | 4.4.11 Plastic strip curtains maintained, clean, correctly fitted and safe |
| brcgs-global-standard-for-food-safety-issue-9::4.4.2 | 4.4.2 Floors hard-wearing, impervious, in good repair and cleanable |
| brcgs-global-standard-for-food-safety-issue-9::4.4.3 | 4.4.3 Drainage sited and designed to avoid contamination, with waste water to drain and adequate falls |
| brcgs-global-standard-for-food-safety-issue-9::4.4.4 | 4.4.4 Ceilings and overheads constructed to prevent contamination |
| brcgs-global-standard-for-food-safety-issue-9::4.4.5 | 4.4.5 Access to suspended ceiling and roof voids for pest inspection |
| brcgs-global-standard-for-food-safety-issue-9::4.4.6 | 4.4.6 Walkways and mezzanines over open product lines designed to prevent contamination and cleanable |
| brcgs-global-standard-for-food-safety-issue-9::4.4.7 | 4.4.7 Opening windows and roof glazing screened against pests |
| brcgs-global-standard-for-food-safety-issue-9::4.4.8 | 4.4.8 Doors maintained: external doors proofed, open-product-area doors closed during production |
| brcgs-global-standard-for-food-safety-issue-9::4.4.9 | 4.4.9 Suitable and sufficient lighting |
| brcgs-global-standard-for-food-safety-issue-9::4.5.1 | 4.5.1 Water potable at point of use, stored safely and analysed at least annually on a risk-based plan |
| brcgs-global-standard-for-food-safety-issue-9::4.5.2 | 4.5.2 An up-to-date water distribution diagram used for sampling and quality management |
| brcgs-global-standard-for-food-safety-issue-9::4.5.3 | 4.5.3 Air and gases in contact with product monitored; compressed air filtered at point of use |
| brcgs-global-standard-for-food-safety-issue-9::4.6.1 | 4.6.1 A documented purchase specification for new equipment |
| brcgs-global-standard-for-food-safety-issue-9::4.6.2 | 4.6.2 Equipment designed on risk to prevent contamination, with food-contact suitability |
| brcgs-global-standard-for-food-safety-issue-9::4.6.3 | 4.6.3 A documented commissioning procedure with hygiene clearance, inspection and updated site procedures |
| brcgs-global-standard-for-food-safety-issue-9::4.6.4 | 4.6.4 A procedure for moving static equipment in production areas |
| brcgs-global-standard-for-food-safety-issue-9::4.6.5 | 4.6.5 Unused equipment cleaned and stored safely; stored food-contact equipment cleaned before use |
| brcgs-global-standard-for-food-safety-issue-9::4.6.6 | 4.6.6 Mobile equipment in open product areas posing no risk, cleaned before entering from outside |
| brcgs-global-standard-for-food-safety-issue-9::4.6.7 | 4.6.7 Battery charging kept out of open product areas |
| brcgs-global-standard-for-food-safety-issue-9::4.7.1 | 4.7.1 A planned preventive maintenance schedule or condition monitoring covering all plant and mobile equipment |
| brcgs-global-standard-for-food-safety-issue-9::4.7.2 | 4.7.2 Equipment inspected at set intervals where damage could cause foreign-body contamination |
| brcgs-global-standard-for-food-safety-issue-9::4.7.3 | 4.7.3 Temporary repairs documented, controlled and made permanent within a defined timescale |
| brcgs-global-standard-for-food-safety-issue-9::4.7.4 | 4.7.4 Hygiene clearance and authorised inspection after maintenance |
| brcgs-global-standard-for-food-safety-issue-9::4.7.5 | 4.7.5 Maintenance materials of appropriate grade; food-grade lubricants of known allergen status |
| brcgs-global-standard-for-food-safety-issue-9::4.7.6 | 4.7.6 Clean, tidy workshops with controls against transfer of engineering debris |
| brcgs-global-standard-for-food-safety-issue-9::4.8.1 | 4.8.1 Designated changing facilities with direct access to production, or a risk assessment where not possible |
| brcgs-global-standard-for-food-safety-issue-9::4.8.2 | 4.8.2 Storage for personal items |
| brcgs-global-standard-for-food-safety-issue-9::4.8.3 | 4.8.3 Outdoor clothing stored separately from production clothing, with clean and dirty separated |
| brcgs-global-standard-for-food-safety-issue-9::4.8.4 | 4.8.4 Hand-washing facilities at production entrances and other points with signs, water, hands-free taps, soap and drying |
| brcgs-global-standard-for-food-safety-issue-9::4.8.5 | 4.8.5 Toilets segregated, not opening into production, with hand-washing and signage |
| brcgs-global-standard-for-food-safety-issue-9::4.8.6 | 4.8.6 Controlled smoking areas isolated with extraction; no e-cigarettes in production or storage |
| brcgs-global-standard-for-food-safety-issue-9::4.8.7 | 4.8.7 Staff food stored hygienically and kept out of storage, processing and production areas |
| brcgs-global-standard-for-food-safety-issue-9::4.8.8 | 4.8.8 Catering facilities and vending controlled to prevent contamination and new allergens |
| brcgs-global-standard-for-food-safety-issue-9::4.9.1.1 | 4.9.1.1 Non-food chemicals controlled: approved list, safety data, suitability, scent, labelling, restricted storage, trained use |
| brcgs-global-standard-for-food-safety-issue-9::4.9.1.2 | 4.9.1.2 Procedures against taint where scented or taint-forming materials must be used |
| brcgs-global-standard-for-food-safety-issue-9::4.9.2.1 | 4.9.2.1 A documented policy for sharp metal implements with inspection and lost-item investigation; no snap-off blades |
| brcgs-global-standard-for-food-safety-issue-9::4.9.2.2 | 4.9.2.2 Staples and similar foreign-body hazards avoided in purchasing and banned from open product areas |
| brcgs-global-standard-for-food-safety-issue-9::4.9.3.1 | 4.9.3.1 Glass and brittle materials excluded or protected where products are open |
| brcgs-global-standard-for-food-safety-issue-9::4.9.3.2 | 4.9.3.2 A glass and brittle items register with risk-based condition checks |
| brcgs-global-standard-for-food-safety-issue-9::4.9.3.3 | 4.9.3.3 A breakage procedure: training, quarantine, cleaning, inspection, clothing change, authorised staff, records, disposal |
| brcgs-global-standard-for-food-safety-issue-9::4.9.3.4 | 4.9.3.4 Glass windows protected where they pose a risk |
| brcgs-global-standard-for-food-safety-issue-9::4.9.3.5 | 4.9.3.5 Bulbs and strip lights protected, or screened and monitored |
| brcgs-global-standard-for-food-safety-issue-9::4.9.4.1 | 4.9.4.1 Glass and brittle containers stored separately |
| brcgs-global-standard-for-food-safety-issue-9::4.9.4.2 | 4.9.4.2 Container breakage on the line managed by documented instructions: disposal, cleaning without dispersal, dedicated equipment, authorisation |
| brcgs-global-standard-for-food-safety-issue-9::4.9.4.3 | 4.9.4.3 Breakage records kept, including nil returns, and reviewed for trends |
| brcgs-global-standard-for-food-safety-issue-9::4.9.5.1 | 4.9.5.1 Wood kept out of open product areas unless a process requirement, with condition monitoring |
| brcgs-global-standard-for-food-safety-issue-9::4.9.6.1 | 4.9.6.1 Procedures against contamination from raw material packaging during debagging and deboxing |
| brcgs-global-standard-for-food-safety-issue-9::4.9.6.2 | 4.9.6.2 Portable handheld items in open product areas controlled |
| brcgs-global-standard-for-food-safety-issue-9::4.9.6.3 | 4.9.6.3 Risk-based procedures for other foreign-body contaminants |
Section 5: Product control – BRCGS Global Standard for Food Safety Issue 9
42 controls
| Code | Title |
|---|---|
| brcgs-global-standard-for-food-safety-issue-9::5.1.1 | 5.1.1 A product development and change procedure with restrictions on unacceptable hazards |
| brcgs-global-standard-for-food-safety-issue-9::5.1.2 | 5.1.2 Formal HACCP approval before new or changed products enter the factory |
| brcgs-global-standard-for-food-safety-issue-9::5.1.3 | 5.1.3 Production trials to validate formulation and process where necessary |
| brcgs-global-standard-for-food-safety-issue-9::5.1.4 | 5.1.4 Documented shelf-life trials, or a science-based justification where trials are impractical |
| brcgs-global-standard-for-food-safety-issue-9::5.2.1 | 5.2.1 Legal labelling for the country of use with allergen verification and artwork sign-off |
| brcgs-global-standard-for-food-safety-issue-9::5.2.2 | 5.2.2 Labelling reviewed on changes to recipe, materials, suppliers, origin or legislation |
| brcgs-global-standard-for-food-safety-issue-9::5.2.3 | 5.2.3 Information supplied where a customer or third party owns the label |
| brcgs-global-standard-for-food-safety-issue-9::5.2.4 | 5.2.4 Cooking instructions validated to produce a safe product |
| brcgs-global-standard-for-food-safety-issue-9::5.3.1 | 5.3.1 Raw materials assessed for allergen presence and cross-contact likelihood |
| brcgs-global-standard-for-food-safety-issue-9::5.3.2 | 5.3.2 A list of allergen-containing materials handled on site |
| brcgs-global-standard-for-food-safety-issue-9::5.3.3 | 5.3.3 A documented allergen cross-contact risk assessment with policies and procedures |
| brcgs-global-standard-for-food-safety-issue-9::5.3.4 | 5.3.4 Allergen management procedures: segregation, clothing, dedicated equipment, scheduling, movement, waste, labelling and change control |
| brcgs-global-standard-for-food-safety-issue-9::5.3.5 | 5.3.5 Allergen-containing rework used only in products already containing the allergen |
| brcgs-global-standard-for-food-safety-issue-9::5.3.6 | 5.3.6 Precautionary allergen labelling only on a justified risk assessment and to legislation or codes |
| brcgs-global-standard-for-food-safety-issue-9::5.3.7 | 5.3.7 Suitability claims for allergy or sensitivity validated and routinely verified |
| brcgs-global-standard-for-food-safety-issue-9::5.3.8 | 5.3.8 Allergen cleaning validated and verified, with identified, single-use or cleaned cleaning equipment |
| brcgs-global-standard-for-food-safety-issue-9::5.4.1 | 5.4.1 Vulnerability assessment personnel understanding food fraud risks and raw materials |
| brcgs-global-standard-for-food-safety-issue-9::5.4.2 | 5.4.2 Processes to access information on historical and developing supply chain fraud threats |
| brcgs-global-standard-for-food-safety-issue-9::5.4.3 | 5.4.3 A documented vulnerability assessment of all food raw materials, reviewed at least annually |
| brcgs-global-standard-for-food-safety-issue-9::5.4.4 | 5.4.4 Assurance or testing for materials at particular risk |
| brcgs-global-standard-for-food-safety-issue-9::5.4.5 | 5.4.5 Batch verification, records and mass balance for claims depending on raw material status |
| brcgs-global-standard-for-food-safety-issue-9::5.4.6 | 5.4.6 Certification held for production method claims |
| brcgs-global-standard-for-food-safety-issue-9::5.4.7 | 5.4.7 Claims substantiated, validated and protected through a documented process flow |
| brcgs-global-standard-for-food-safety-issue-9::5.5.1 | 5.5.1 Packaging suppliers told the product's characteristics; conformity evidence for primary packaging |
| brcgs-global-standard-for-food-safety-issue-9::5.5.2 | 5.5.2 Contrasting-coloured, tear-resistant liners and bags |
| brcgs-global-standard-for-food-safety-issue-9::5.5.3 | 5.5.3 A procedure for obsolete packaging and labels |
| brcgs-global-standard-for-food-safety-issue-9::5.6.1 | 5.6.1 A scheduled, risk-based product testing programme with documented methods, sampling, frequency and limits |
| brcgs-global-standard-for-food-safety-issue-9::5.6.2 | 5.6.2 Results recorded, trended and acted on, with legal limits and measurement uncertainty understood |
| brcgs-global-standard-for-food-safety-issue-9::5.6.3 | 5.6.3 Shelf life validated and verified on an ongoing, risk-based basis |
| brcgs-global-standard-for-food-safety-issue-9::5.6.4 | 5.6.4 Pathogen testing external, or in a fully segregated laboratory with contamination-prevention procedures |
| brcgs-global-standard-for-food-safety-issue-9::5.6.5 | 5.6.5 On-site laboratories located, designed and operated to eliminate product risk |
| brcgs-global-standard-for-food-safety-issue-9::5.6.6 | 5.6.6 Safety-critical analyses by accredited laboratories or to ISO/IEC 17025 principles, with justification where not |
| brcgs-global-standard-for-food-safety-issue-9::5.6.7 | 5.6.7 Reliability of other laboratory results: recognised methods, procedures, competence, verification and calibration |
| brcgs-global-standard-for-food-safety-issue-9::5.7.1 | 5.7.1 Positive release only after all criteria are met and authorised |
| brcgs-global-standard-for-food-safety-issue-9::5.8.1 | 5.8.1 Pet food and animal feed formulated for its intended use |
| brcgs-global-standard-for-food-safety-issue-9::5.8.2 | 5.8.2 Procedures for materials harmful to unintended species |
| brcgs-global-standard-for-food-safety-issue-9::5.8.3 | 5.8.3 Procedures for medicated pet food and feed: identification, supplier approval, training, segregation, rework, cleaning and records |
| brcgs-global-standard-for-food-safety-issue-9::5.8.4 | 5.8.4 Procedures meeting pet food and feed safety legislation in the country of production and of sale |
| brcgs-global-standard-for-food-safety-issue-9::5.9.1 | 5.9.1 A risk assessment for prohibited substances feeding acceptance, testing and supplier approval |
| brcgs-global-standard-for-food-safety-issue-9::5.9.2 | 5.9.2 Competent lairage and post-mortem inspection of live animals |
| brcgs-global-standard-for-food-safety-issue-9::5.9.3 | 5.9.3 Traceability of all edible parts of the carcass |
| brcgs-global-standard-for-food-safety-issue-9::5.9.4 | 5.9.4 Defined time and temperature requirements for all post-slaughter processes |
Section 6: Process control – BRCGS Global Standard for Food Safety Issue 9
18 controls
| Code | Title |
|---|---|
| brcgs-global-standard-for-food-safety-issue-9::6.1.1 | 6.1.1 Documented process specifications and work instructions for key processes |
| 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 |
| brcgs-global-standard-for-food-safety-issue-9::6.1.3 | 6.1.3 Process monitoring implemented, controlled and recorded |
| brcgs-global-standard-for-food-safety-issue-9::6.1.4 | 6.1.4 In-line monitoring devices linked to a routinely tested failure alert |
| brcgs-global-standard-for-food-safety-issue-9::6.1.5 | 6.1.5 Processing characteristics of critical equipment validated and verified on risk |
| brcgs-global-standard-for-food-safety-issue-9::6.1.6 | 6.1.6 Procedures to establish product status after equipment failure or process deviation |
| brcgs-global-standard-for-food-safety-issue-9::6.1.7 | 6.1.7 Out-of-scope products and materials controlled so they create no risk to in-scope products |
| brcgs-global-standard-for-food-safety-issue-9::6.2.1 | 6.2.1 Formal allocation of packaging to lines, controlled offline printing, and label use reconciliation |
| brcgs-global-standard-for-food-safety-issue-9::6.2.2 | 6.2.2 Documented line clearance checks before production and at product changes |
| brcgs-global-standard-for-food-safety-issue-9::6.2.3 | 6.2.3 Packing and labelling checks at start, during, at packaging batch changes and at the end of each run, including printed information |
| brcgs-global-standard-for-food-safety-issue-9::6.2.4 | 6.2.4 Online verification equipment set up, tested at start, end and a risk-based frequency, with failure procedures |
| brcgs-global-standard-for-food-safety-issue-9::6.3.1 | 6.3.1 Quantity checks meeting the applicable legislation with records |
| brcgs-global-standard-for-food-safety-issue-9::6.3.2 | 6.3.2 Non-legislated quantities conforming to customer requirements |
| brcgs-global-standard-for-food-safety-issue-9::6.3.3 | 6.3.3 Procedures for operating and testing check weighers |
| brcgs-global-standard-for-food-safety-issue-9::6.4.1 | 6.4.1 Measuring equipment for CCPs, safety, legality and quality identified, listed, coded, protected from unauthorised adjustment |
| brcgs-global-standard-for-food-safety-issue-9::6.4.2 | 6.4.2 Measuring devices checked and adjusted at a risk-based frequency by a traceable method |
| brcgs-global-standard-for-food-safety-issue-9::6.4.3 | 6.4.3 Reference equipment calibrated and traceable, with uncertainty considered at critical limits |
| brcgs-global-standard-for-food-safety-issue-9::6.4.4 | 6.4.4 Recorded actions when devices are out of limits, with at-risk product withheld from sale |
Section 7: Personnel – BRCGS Global Standard for Food Safety Issue 9
21 controls
| Code | Title |
|---|---|
| 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 |
| brcgs-global-standard-for-food-safety-issue-9::7.1.2 | 7.1.2 Training and competency assessment for CCP and control measure activities |
| brcgs-global-standard-for-food-safety-issue-9::7.1.3 | 7.1.3 Documented training programmes: competencies, training, effectiveness review, appropriate language |
| brcgs-global-standard-for-food-safety-issue-9::7.1.4 | 7.1.4 Allergen awareness and site allergen procedure training for everyone including engineers and contractors |
| brcgs-global-standard-for-food-safety-issue-9::7.1.5 | 7.1.5 Training in the site's labelling and packing processes |
| brcgs-global-standard-for-food-safety-issue-9::7.1.6 | 7.1.6 Training records with trainee, date, duration, content, provider and internal references |
| brcgs-global-standard-for-food-safety-issue-9::7.1.7 | 7.1.7 Routine competency review with refresher training, coaching or mentoring |
| brcgs-global-standard-for-food-safety-issue-9::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 |
| brcgs-global-standard-for-food-safety-issue-9::7.2.2 | 7.2.2 Hand-washing on entry to production and at an appropriate frequency |
| brcgs-global-standard-for-food-safety-issue-9::7.2.3 | 7.2.3 Cuts covered by site-issued, coloured, metal-detectable plasters, with gloves where appropriate |
| brcgs-global-standard-for-food-safety-issue-9::7.2.4 | 7.2.4 Plaster batches tested through metal detection |
| brcgs-global-standard-for-food-safety-issue-9::7.2.5 | 7.2.5 Personal medicines controlled by process and written instruction |
| brcgs-global-standard-for-food-safety-issue-9::7.3.1 | 7.3.1 Staff aware of disqualifying symptoms and a procedure for notifying them |
| brcgs-global-standard-for-food-safety-issue-9::7.3.2 | 7.3.2 Visitors and contractors informed of disqualifying conditions and confirming their health before entry |
| brcgs-global-standard-for-food-safety-issue-9::7.3.3 | 7.3.3 Procedures for infectious disease with medical advice sought |
| brcgs-global-standard-for-food-safety-issue-9::7.4.1 | 7.4.1 Documented protective clothing rules by area, including removal before toilets, canteen and smoking areas |
| brcgs-global-standard-for-food-safety-issue-9::7.4.2 | 7.4.2 Protective clothing in sufficient numbers, of contamination-preventing design, fully containing hair |
| brcgs-global-standard-for-food-safety-issue-9::7.4.3 | 7.4.3 Laundering by an approved laundry with validated effectiveness and segregation; home washing only in defined cases |
| brcgs-global-standard-for-food-safety-issue-9::7.4.4 | 7.4.4 Protective clothing changed at a risk-based frequency |
| brcgs-global-standard-for-food-safety-issue-9::7.4.5 | 7.4.5 Gloves replaced regularly, food-suitable, disposable, distinctive, intact and non-shedding |
| brcgs-global-standard-for-food-safety-issue-9::7.4.6 | 7.4.6 Non-launderable protective items cleaned and disinfected on risk |
Section 8: Production risk zones: high-risk, high-care and ambient high-care – BRCGS Global Standard for Food Safety Issue 9
19 controls
| Code | Title |
|---|---|
| brcgs-global-standard-for-food-safety-issue-9::8.1.1 | 8.1.1 Pathogen control steps shown on the site map |
| brcgs-global-standard-for-food-safety-issue-9::8.1.2 | 8.1.2 High-risk areas physically segregated, with transfer points, personnel and equipment practices that keep segregation |
| brcgs-global-standard-for-food-safety-issue-9::8.1.3 | 8.1.3 High-care areas physically segregated, or a documented risk assessment with validated controls where barriers are absent |
| brcgs-global-standard-for-food-safety-issue-9::8.1.4 | 8.1.4 Ambient high-care areas risk-assessed for pathogen cross-contamination with effective protective processes |
| brcgs-global-standard-for-food-safety-issue-9::8.2.1 | 8.2.1 A drain map for high-risk and high-care areas with flow direction and backup prevention |
| brcgs-global-standard-for-food-safety-issue-9::8.2.2 | 8.2.2 Filtered air changes and positive pressure in high-risk areas, documented on risk |
| brcgs-global-standard-for-food-safety-issue-9::8.2.3 | 8.2.3 Removable walls tight-fitting, managed, moved only by authorised staff and cleaned before production |
| brcgs-global-standard-for-food-safety-issue-9::8.3.1 | 8.3.1 Maintenance respecting segregation, with dedicated tools retained in the area |
| brcgs-global-standard-for-food-safety-issue-9::8.3.2 | 8.3.2 Equipment removed from the area cleaned and cleared before acceptance back, with records |
| brcgs-global-standard-for-food-safety-issue-9::8.3.3 | 8.3.3 Portable and battery-charging equipment dedicated and distinctive, or fully cleaned under procedure |
| brcgs-global-standard-for-food-safety-issue-9::8.4.1 | 8.4.1 Entry through a designated changing facility with ordered changing, distinctive clothing, hand-washing, footwear control and hand disinfection |
| brcgs-global-standard-for-food-safety-issue-9::8.5.1 | 8.5.1 Cleaning procedures in high-risk and high-care areas reflecting each zone's microbiological risk |
| brcgs-global-standard-for-food-safety-issue-9::8.5.2 | 8.5.2 Microbiological limits for cleaning performance in high-risk and high-care zones with corrective action |
| brcgs-global-standard-for-food-safety-issue-9::8.5.3 | 8.5.3 Cleaning equipment distinctive, dedicated, hygienically designed and stored |
| brcgs-global-standard-for-food-safety-issue-9::8.5.4 | 8.5.4 CIP dedicated to the area or designed so flow and rinse reuse cannot contaminate it |
| brcgs-global-standard-for-food-safety-issue-9::8.6.1 | 8.6.1 Waste disposal controlled to prevent cross-contamination, with bins dedicated to each zone |
| brcgs-global-standard-for-food-safety-issue-9::8.7.1 | 8.7.1 High-risk and high-care clothing laundered with segregation, effective cleaning, commercial sterilisation and protected supply |
| brcgs-global-standard-for-food-safety-issue-9::8.7.2 | 8.7.2 The laundry audited at a risk-based frequency |
| brcgs-global-standard-for-food-safety-issue-9::8.7.3 | 8.7.3 High-risk and high-care clothing changed at least daily |
Section 9: Requirements for traded products – BRCGS Global Standard for Food Safety Issue 9
18 controls
| Code | Title |
|---|---|
| brcgs-global-standard-for-food-safety-issue-9::9.1.1 | 9.1.1 A HACCP plan covering traded products from receipt to dispatch |
| brcgs-global-standard-for-food-safety-issue-9::9.2.1 | 9.2.1 A documented, risk-based supplier and manufacturer approval procedure for traded products |
| brcgs-global-standard-for-food-safety-issue-9::9.2.2 | 9.2.2 Manufacturers approved by certification or competent audit |
| brcgs-global-standard-for-food-safety-issue-9::9.2.3 | 9.2.3 Records of manufacturer approval and follow-up of issues |
| brcgs-global-standard-for-food-safety-issue-9::9.2.4 | 9.2.4 Ongoing review of manufacturers on defined criteria, with questionnaires reissued every three years |
| brcgs-global-standard-for-food-safety-issue-9::9.3.1 | 9.3.1 Specifications for all traded products |
| brcgs-global-standard-for-food-safety-issue-9::9.3.2 | 9.3.2 Formal agreement of specifications sought |
| brcgs-global-standard-for-food-safety-issue-9::9.3.3 | 9.3.3 Demonstrable processes to meet customer-specified requirements |
| brcgs-global-standard-for-food-safety-issue-9::9.3.4 | 9.3.4 Specifications reviewed at least every three years |
| brcgs-global-standard-for-food-safety-issue-9::9.4.1 | 9.4.1 A risk-based sampling or assurance programme verifying conformity to specification and law |
| brcgs-global-standard-for-food-safety-issue-9::9.4.2 | 9.4.2 Supplier certificates supported by periodic independent analysis |
| brcgs-global-standard-for-food-safety-issue-9::9.4.3 | 9.4.3 Supporting information for provenance, chain of custody and assured status claims |
| brcgs-global-standard-for-food-safety-issue-9::9.4.4 | 9.4.4 Safety-critical analyses by accredited or ISO/IEC 17025-conformant laboratories |
| brcgs-global-standard-for-food-safety-issue-9::9.4.5 | 9.4.5 Test results retained, trended and acted on |
| brcgs-global-standard-for-food-safety-issue-9::9.5.1 | 9.5.1 Documented verification of the legality of traded products, or contractual allocation to the customer |
| brcgs-global-standard-for-food-safety-issue-9::9.6.1 | 9.6.1 Traceability of traded products to the last manufacturer or packer and to each recipient |
| brcgs-global-standard-for-food-safety-issue-9::9.6.2 | 9.6.2 Traceability of traded products tested at least annually through the chain |
| brcgs-global-standard-for-food-safety-issue-9::9.6.3 | 9.6.3 Traceability tests reconciling quantities, achievable within four hours |
Your Compliance Coverage
If you comply with BRCGS Global Standard for Food Safety Issue 9, you already cover:
GLOBALG.A.P. Integrated Farm Assurance (IFA) Standard v6
18%
62 controls mapped
Compare →ISO 22002-100:2025 Prerequisite programmes on food safety, Part 100: Requirements for the food, feed and packaging supply chain
4%
15 controls mapped
Compare →Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
3%
9 controls mapped
Compare →+ 6 more: ISO 22002-1:2025 Prerequisite programmes on food safety, Part 1: Food manufacturing (1%), ISO 22000:2018 (1%)
See all 9 mapped frameworks ↓Maps to 9 other frameworks
352 total controls
GLOBALG.A.P. Integrated Farm Assurance (IFA) Standard v6
62 source controls mapped|73 target controls covered
18%
ISO 22002-100:2025 Prerequisite programmes on food safety, Part 100: Requirements for the food, feed and packaging supply chain
15 source controls mapped|15 target controls covered
4%
Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
9 source controls mapped|9 target controls covered
3%
ISO 22002-1:2025 Prerequisite programmes on food safety, Part 1: Food manufacturing
3 source controls mapped|3 target controls covered
1%
ISO 22000:2018
2 source controls mapped|2 target controls covered
1%
ISO 22002-4:2025 Prerequisite programmes on food safety, Part 4: Food packaging manufacturing
2 source controls mapped|2 target controls covered
1%
ISO/IEC 17025:2017 - General Requirements for Testing and Calibration
1 source controls mapped|1 target controls covered
0%
ISO 22002-6:2025 Prerequisite programmes on food safety, Part 6: Feed and animal food production
1 source controls mapped|1 target controls covered
0%
ISO 22002-5:2025 Prerequisite programmes on food safety, Part 5: Transport and storage
1 source controls mapped|1 target controls covered
0%
Coverage is not the same as your position
This page shows what BRCGS Global Standard for Food Safety Issue 9 overlaps with in general. Where your organisation actually stands, against the standard you are going for and the certifications you already hold, is a different question. Same graph and the same recorded refutations, scoped to you rather than to a pair.
The Compliance Position Diagnostic, $5,000 fixed, ten business daysWhat is BRCGS Global Standard for Food Safety Issue 9 and who does it apply to?
BRCGS Global Standard for Food Safety Issue 9 is a compliance framework from International (BRCGS, GFSI-benchmarked; sites in over 130 countries) with 9 domains and 328 controls. The BRCGS (Brand Reputation Compliance Global Standards) Global Standard for Food Safety Issue 9 (2022) is a GFSI-benchmarked food safety certification standard for food manufacturers. Originally developed by the British Retail Consortium. Over 30,000 certified sites in 130+ countries. Covers senior management commitment, HACCP, food safety and quality management systems, site standards, product control, process control, and personnel. Grades: AA, A, B, C, D (unannounced option gives higher grade). Published and managed by BRCGS (LGC ASSURE). It is used by organisations to establish and maintain compliance with industry standards and regulatory requirements.
What does BRCGS Global Standard for Food Safety Issue 9 actually require?
BRCGS Global Standard for Food Safety Issue 9 has 328 controls organised across 9 domains. The largest domains are Section 4: Site standards – BRCGS Global Standard for Food Safety Issue 9 (125 controls), Section 3: Food safety and quality management system – BRCGS Global Standard for Food Safety Issue 9 (45 controls), Section 5: Product control – BRCGS Global Standard for Food Safety Issue 9 (42 controls). Each control defines specific requirements that organisations must implement to achieve compliance.
If I already comply with another framework, how much of BRCGS Global Standard for Food Safety Issue 9 do I already cover?
BRCGS Global Standard for Food Safety Issue 9 maps to 9 other compliance frameworks. The top mapping partners are GLOBALG.A.P. Integrated Farm Assurance (IFA) Standard v6 (18% coverage), ISO 22002-100:2025 Prerequisite programmes on food safety, Part 100: Requirements for the food, feed and packaging supply chain (4% coverage), Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) (3% coverage). Use our comparison tool to explore control-level mappings between frameworks.
How do I implement BRCGS Global Standard for Food Safety Issue 9?
Start your BRCGS Global Standard for Food Safety Issue 9 compliance journey by running a self-assessment on our platform to identify your current compliance posture. Our AI advisory can answer specific questions about BRCGS Global Standard for Food Safety Issue 9 requirements, and cross-framework mapping helps you leverage existing controls from other frameworks you may already comply with. Create a free account to access all 328 controls and track your progress.
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