BRCGS Food Safety – an international food safety standard. What do manufacturers need to know?

Food manufacturers operating within the supply chains of international retail chains are increasingly required to hold BRCGS Food Safety certification. For some, this is a natural continuation of a previously implemented HACCP system; for others, it is the first significant step towards systematic food safety management. In both cases, it is crucial to understand what the standard actually requires, how it is structured, and what distinguishes it from other systems operating in the market.

What is BRCGS Food Safety and who does it apply to

BRCGS Food Safety (officially: Global Standard for Food Safety) is a certification standard aimed at production and processing facilities operating in the food industry. It covers manufacturers of ready-to-eat foods, semi-finished products and processed raw materials, as well as food packaging and repackaging facilities – in particular those supplying goods under retail chains’ own brands (private label).

The current version of the standard is Issue 9, published in August 2022. Compared to previous editions, Issue 9 places significantly greater emphasis on three areas: food safety culture as a measurable element of the management system, allergen management as a separate and comprehensive section of requirements, and product integrity and the prevention of food fraud, including deliberate contamination (food defence).

The standard is recognised by the Global Food Safety Initiative (GFSI), which has significant practical implications: the BRCGS Food Safety certificate is accepted by most European and global retail chains as equivalent to their own audit requirements. This means that a certified supplier can avoid multiple second-party audits carried out by different clients, which translates into real savings in time and resources.

The standard is not intended solely for large enterprises. Small and medium-sized enterprises also successfully achieve certification – the key is to adapt documentation and procedures to the scale and specific nature of the business, rather than their volume.

Structure of the requirements – what the standard covers

BRCGS Food Safety Issue 9 is organised into eight substantive sections, preceded by preliminary requirements concerning management commitment. The areas of greatest practical significance are discussed below.

Management commitment and food safety culture. Issue 9 made food safety culture a formal requirement for the first time, rather than merely a recommendation. The organisation must develop and implement a documented action plan for building a food safety culture, covering, amongst other things, internal communication, training, mechanisms for employees to report issues, and measurable indicators for assessing progress. Auditors verify this element not only by reviewing documents, but primarily through interviews with staff at various levels – from line operators to department managers.

HACCP system. Every facility certified to BRCGS Food Safety must have a fully implemented and functioning HACCP system compliant with the principles of the Codex Alimentarius. The standard requires the HACCP team to be multidisciplinary, and the hazard analysis to cover biological, chemical, physical and allergenic hazards. Critical control points (CCPs) must be validated, monitored and covered by documented corrective action procedures. HACCP documentation alone is not sufficient – the auditor verifies whether the system actually functions in production practice.

Allergen management. In Issue 9, allergen management has been established as a separate, comprehensive section of requirements. The facility must carry out an allergen risk assessment for all raw materials, processes and finished products, implement procedures to prevent cross-contamination, and have documented policies for allergen labelling of products. Staff training in this area is also required, as is verification of the effectiveness of cleaning procedures when switching production between ranges containing and not containing allergens.

Product integrity and food fraud. The standard requires a documented vulnerability assessment for all raw materials and ingredients. Based on this, the facility must develop a risk mitigation plan, including, among other things, supplier verification, documentation checks and procedures for responding to suspected fraud. The threat of deliberate contamination (food defence) is treated separately – the facility must assess and mitigate the risk of sabotage or deliberate action to damage the product.

Good Manufacturing Practice and Good Hygiene Practice (GMP/GHP). The requirements cover the facility’s infrastructure (building designs, materials, finishes), ventilation systems, pest control, waste management, staff personal hygiene and access control. Particular emphasis is placed on cleaning and disinfection procedures – these must be validated and regularly verified for effectiveness.

Supplier oversight. The facility must have a documented and functioning system for the approval and ongoing assessment of suppliers of raw materials, ingredients and packaging that affect product safety. For high-risk suppliers, certificates from accredited bodies or a supplier audit are required.

BRCGS Food Safety Issue 9 is one of the most comprehensive and demanding food safety standards available on the market. Its implementation requires the involvement of the entire organisation – from senior management, through quality and production departments, to operational staff. For food manufacturers operating in the retail sector, BRCGS certification is, in practice, a prerequisite for market entry today; at the same time, with the right approach, it is a practical tool for process improvement and building a competitive advantage.