Icologiq Knowledge · Certification standard
BRCGS Food Safety
A globally used food safety certification standard for food manufacturing sites, covering product safety, quality, legality and management system controls.
Also known as:
BRC Food Safety, BRCGS Global Standard Food Safety, BRCGS, BRC
At a glance
Type
Certification standard
Topic
Food & Agri
Applies to
Food & Agriculture
Current version
Issue 9
Status
Current Issue 9; Food Safety position statements effective 10 August 2026; next-issue revision work in progress
Last reviewed
October 9, 2026
Definition
The BRCGS Global Standard Food Safety defines requirements for food manufacturing sites covering senior-management commitment, hazard and risk management, food-safety and quality systems, site standards, product control, process control and people. Certification is assessed through third-party audits.
Why it matters
BRCGS Food Safety matters because food manufacturers and suppliers may need to demonstrate that product safety, quality, site standards, documented procedures and corrective actions are consistently controlled and auditable.
Management is expected to provide leadership, resources, objectives and a culture that supports consistent product safety, legality and quality.
Senior management commitment
•
Sites maintain a structured HACCP-based plan covering hazard analysis, control measures, monitoring, corrective action, verification and records.
Food safety plan based on HACCP
•
Documented procedures, internal audits, supplier controls, traceability, incident response and Corrective Action support consistent management.
Food safety and quality management system
•
Facility layout, hygiene, utilities, maintenance, security and housekeeping controls support a suitable food-production environment.
Site standards
•
Requirements address product design, allergens, authenticity, specifications, process control, calibration and related operational assurance.
Product and process control
•
Training, hygiene, protective clothing and competence controls help ensure people can perform food-safety-critical work correctly.
Personnel
•
Additional requirements apply where high-risk or high-care production and traded products fall within the site's certification scope.
Production risk zones and traded products
•
Certification standard explained
Core areas in BRCGS Food Safety Issue 9
BRCGS Global Standard Food Safety Issue 9 sets certification requirements for food-manufacturing sites. The standard combines management commitment, HACCP-based food-safety planning, system controls and detailed operational requirements. Current Issue 9 position statements also form part of the implementation context.
A systematic food safety approach used to identify, evaluate and control significant hazards at defined points in a food production process.
HACCP
Framework
· Food & Agri
The state in which an organization can demonstrate that processes, records, responsibilities and evidence are controlled and readily available for an audit.
Audit Readiness
Concept
· Audit
The process of ensuring that approved documents are current, traceable, accessible to the right people and protected against uncontrolled change or use.
Document Control
Process
· Document Control
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