BRCGS Food Safety Issue 9
To help support you, this BSI webinar looks at how to demonstrate new clauses laid out in Issue 9 from an auditor’s perspective and how to apply these during an audit.
BRCGS Food Safety Standard
BRCGS Food Safety Standard
Issue 9 has now been published with audits starting February 2023
Issue 9 has now been published with audits starting February 2023
What is the BRCGS Food Safety Certification Standard?
The BRCGS Global Standard for Food Safety is regarded as a benchmark for compliance to good practice in food industry standards and is a GFSI (Global Food Safety Initiative) recognised Standard.
The BRCGS Food Safety Standard (often shortened to BRC Food Safety) is the leading GFSI certification scheme in the UK, with many UK retailers preferring their tier 1 suppliers to hold a BRCGS Food Safety certificate. The British Standards Institution (BSI) is an approved certification body for BRCGS Global Standards certification schemes, and provides audits and training against the BRCGS Food Safety Standard.
The BRCGS is commonly referred to as the British Retail Consortium, due to old information and previous ownership. BRCGS now stands for Brand Reputation Compliance.
Currently in Issue 9 of the standard.
How is a BRCGS Food Safety Audit Graded?
A BRCGS Food Safety Audit can be conducted as either announced or unannounced.
Announced BRCGS Food Safety Audits are graded A-D, and U (uncertified). If a U is attained, re-audit is required before certification can be awarded. Grades A-D are awarded on the basis of the number and severity of corrective actions identified in the BRCGS Food Safety audit.
Food Manufacturers and Suppliers can achieve a higher BRC audit grade of AA+ in an unannounced BRCGS Food Safety Audit. All audit grades (other than U) attained via an unannounced audit will gain a ‘+’ to the letter of the audit grade. Some companies prefer their suppliers to comply to unannounced audits, and others (including retailers) mandate unannounced audits as a requirement for their suppliers.
