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• Guide to Navigating BRCGS Food Safety Issue 9

Guide to Navigating BRCGS Food Safety Issue 9

Staying compliant with the BRCGS Food Safety Issue 9 is fundamental to achieving BRCGS certification and maintaining – or extending – your market presence in the food industry. Whether you’re undergoing BRCGS certification for the first time or preparing for recertification, this article aims to help you understand the requirements of BRCGS Issue 9, breaking down its major sections to help you ensure your supply chain meets the latest standards.

Key Takeaways

• BRCGS Issue 9 introduces updates that focus on enhancing food safety culture and improving core safety activities, alongside introducing new audit options to accommodate evolving business requirements.

• Issue 9 breaks down the requirements for achieving BRCGS certification, including senior management commitment, food safety plans, site standards, and more, to ensure businesses can meet the latest standards effectively.

• Issue 9 discusses the audit process, detailing various audit protocols.

• To adapt to BRCGS Issue 9, familiarize your team with the updated requirements, foster a robust food safety culture within your organization, and utilize expert resources for efficient navigation through the certification process.

BRCGS Issue 9: An Overview

The BRCGS Standard offers a comprehensive framework developed by industry experts to ensure food safety and quality. It lays out the requirements for BRCGS certification, which are designed to promote good manufacturing practices and continuous improvement across the food industry supply chain.

The latest version, BRCGS Food Standard Issue 9, was launched in August 2022 and certification against Issue 9 began in February 2023. It introduces updates to reflect the evolving needs of the food industry, addressing current trends, technologies, and processes. It covers a detailed set of certification criteria organized into key sections, addressing every element of food safety management.

1. Part I: Introduction: Introduces BRCGS Issue 9, highlighting its scope, benefits, and the importance of adopting the Standard for global food safety.

2. Part II: Requirements: Details the specific requirements that companies must meet to achieve BRCGS certification.

3. Part III: Audit Protocol: Describes the audit process, including the various audit programs available, rules for awarding certificates, and use of the BRCGS logo.

4. Part IV: Management and Governance: Focuses on the management and governance structures necessary for the Standard, including requirements for certification bodies and technical governance of the Standard.

We’ll review each part in more detail in the sections below.

Part 1: The Introduction

Part 1 of BRCGS Issue 9 serves as a foundational overview, helping you understand the standards’ significance and application in the food industry. It outlines the scope of the Standard, as well as the benefits of certification. It also summarizes what is new in Issue 9 compared to previous editions.

Learn about the scope, benefits, and more, of BRCGS: BRCGS Certification: Definition, Benefits, and Process

Key Changes from Issue 8 to Issue 9

This segment of the introduction, explaining what is new in Issue 9, provides a clear picture of how the Standard has changed and why, providing context for the rest of the requirements laid out in the Standard. In general, all updates are centered around two goals:

• Enhancing Food Safety Culture: Issue 9 emphasizes the importance of a positive food safety culture, with requirements for continuous improvement and staff involvement at all levels. For example, Part 2 emphasizes senior management's role in championing food safety, underscoring the need for a demonstrable commitment and a structured approach to embedding food safety into the organization's culture. It also outlines the need for a robust approval and monitoring system to strengthen supplier management.

• Improving Core Product Safety Activities: The updates strengthen the approach to “core” safety activities including internal audits, root cause analysis, preventive actions, and incident management. This includes more detailed guidance for conducting internal audits, a systematic approach to identifying the root causes of food safety issues, actions to prevent future incidents, and improved processes for managing food safety incidents efficiently.

Issue 9 also introduces new audit options, including the use of Information and Communication Technology (ICT). This flexibility accommodates the evolving needs of businesses while maintaining rigorous food safety standards.

Issue 9’s focus on these two themes is part of an effort to tackle the most frequent areas of noncompliance observed under Issue 8, and thus improve compliance with the standards. All the requirements laid out in Part 2 of Issue 9 are related to one of the objectives described above.

Part 2: Key Requirements of BRCGS Issue 9

Part 2 of the BRCGS Food Safety Standard Issue 9 outlines the key requirements for certification. Here's a summary of each requirement category and crucial duties to ensure compliance.

• Senior Management Commitment:

  • Document policy on product safety, legality, and quality.

  • Define a food safety and quality culture plan with specific activities and performance measurements.

  • Communicate and monitor clear food safety objectives.

• The Food Safety Plan – HACCP (Hazard Analysis and Critical Control Point):

  • Establish an HACCP team and development of a food safety plan based on Codex HACCP principles.

  • Identify and control food safety hazards associated with each process step through a comprehensive hazard analysis.

  • Determine Critical Control Points (CCPs), with validated critical limits and monitoring procedures.

• Food Safety and Quality Management System:

  • Compile procedures and practices in a food safety and quality manual.

  • Build a document control system to ensure current documents are accessible and in use.

  • Maintain genuine, legible, and retrievable records, and ensure you are able to trace all raw material product lots from suppliers.

  • Maintain procedures for handling and correcting issues identified in the food safety and quality management system.

  • Maintain procedures for handling non-conforming products.

• Site Standards:

  • Maintain the site and perform a document risk assessment to prevent contamination, including structure, layout, and cleaning protocols.

  • Control physical and chemical contaminants through appropriate preventive measures and equipment.

  • Ensure proper pest control, waste management, and adequate staff facilities.

• Product Control:

  • Build controls over product formulation and labeling to prevent food fraud and ensure allergen management.

  • Conduct product testing and inspection to confirm safety and quality.

  • Ensure proper management of product release and non-conforming products.

• Process Control:

  • Ensure control over operational processes such as cooking, cooling, and prevention of cross-contamination.

  • Achieve calibration and control of measuring devices critical to product safety.

• Personnel:

  • Lay out clear requirements for staff training, hygiene, and health screening to prevent contamination.

  • Ensure proper use and management of protective clothing and equipment.

• Production Risk Zones:

  • Install specific controls for high-risk, high-care, and ambient high-care zones, including layout, equipment, and staff practices to manage contamination risks.

• Requirements for Traded Products:

  • Install protocols for ensuring the safety and quality of traded products, rather than products that are directly manufactured or processed at the site, including HACCP requirements and supplier monitoring.

Note: Each section includes many requirements and the list above is not exhaustive. To ensure compliance, it is important to familiarize yourself with each section.

These requirements collectively ensure that every aspect of food production, from management commitment to personnel practices, is rigorously controlled to maintain the highest levels of food safety and quality.

Part 3: The BRCGS Audit Protocol

Part 3 of the BRCGS Food Safety Standard Issue 9 details the audit process, including the various audit options. Here’s a summary of its key components:

• General Protocol for Audit Preparation: Outlines the necessary steps and documentation required for preparing for an audit. This includes ensuring that all relevant processes, procedures, and records are up-to-date and accessible.

• Announced Audit Protocol: Describes the process for audits scheduled in advance, where the site and the certification body agree on the audit date. Every third year, an unannounced audit is required to ensure continuous compliance.

• Blended Announced Audit Protocol: Introduces a hybrid audit model that combines remote assessment of documentation through Information and Communication Technology (ICT) with a traditional on-site audit. This model is designed for re-certification audits and aims to offer flexibility while maintaining thoroughness in evaluation.

• Unannounced Audit Protocol: Details the approach for audits that occur without prior notification to the site, providing added confidence in the site’s ongoing compliance. Sites can specify a limited number of blackout dates when audits cannot be conducted.

• Additional Modules: Explains the option for sites to include additional requirements during their audit to meet specific customer, regional, or scheme needs, thereby reducing the overall number of audits.

• Post-Audit Protocol: Covers the steps following an audit, including the issuance of reports, the handling of non-conformities, and the certification process.

Part 4: Management and Governance

Part 4 of the BRCGS Food Safety Standard Issue 9 details the criteria for certification and accreditation bodies to ensure consistent and reliable auditing and certification processes. It emphasizes the qualifications and experience required for auditors, the oversight responsibilities of accreditation bodies, and the procedures for maintaining and updating the standard. This section is designed to ensure the integrity and effectiveness of the Standard in meeting industry needs for high levels of food safety and quality management​.

Adapting to BRCGS Food Safety Standard Issue 9

Adapting efficiently to these changes involves a proactive approach: familiarizing your team with the new requirements, integrating food safety culture into your organizational DNA, and leveraging expert guidance for more effective audit processes. Regular internal reviews and updates to your food safety management systems are also crucial in ensuring continuous compliance and improvement.

Engaging with experienced certification bodies like QIMA/WQS for BRCGS certification can provide you with the expertise and guidance needed to navigate the complexities of Issue 9. Our knowledge of the latest standards and best practices, as well as our experienced team of auditors, ensures a smooth certification process, helping your business not only comply with the BRCGS Standard but also excel in global food safety and quality management.

Contact us to learn more about BRCGS certification or book an audit today.