The BRCGS Global Standard for Food Safety is a leading certification scheme designed to ensure the safety, legality, authenticity, and quality of food products. Originally developed in 1998, it provides a comprehensive framework for food manufacturers to manage risks and meet customer and regulatory expectations.
The standard is globally recognised and benchmarked by the Global Food Safety Initiative (GFSI). It is based on Codex Alimentarius HACCP principles, and includes requirements for senior management commitment, food safety plans, quality systems, and prerequisite programmes.
BRCGS Food Safety is essential for:
It is often a mandatory requirement for supplying major retailers, food service companies, and international markets.
The certification process typically takes 3 to 6 months, depending on:
Sites must undergo announced audits annually, with at least one unannounced audit every 3 years.
Clause 2 of the standard requires a fully implemented HACCP plan based on Codex Alimentarius principles. It is designated as a fundamental requirement, meaning failure to comply results in non-certification.
The HACCP plan must include:
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to identifying, evaluating, and controlling food safety hazards. It focuses on preventing rather than reacting to problems.
Key hazard types include:
HACCP is a legal requirement in many countries and is the foundation of any food safety management system.
Having a robust HACCP plan:
The plan must be validated, verified, and reviewed annually, or sooner if changes occur.
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