BRCGS Global Standards

An effective food safety management system requires a commitment by senior management from its inception, to implementation and beyond to optimise continuous improvement all of which is underpinned by a culture of food safety which must be leader-led.

The BRCGS Food Safety requires the development of an effective hazard analysis and critical control point (HACCP) program based on the principles of the internationally recognised Codex Alimentarius system.

Ensure your company’s policies and procedures – which form the basis for the product and process controls necessary to produce safe products – meet customer expectations, and make sure staff are trained to continue a consistent production. These elements include, but are not limited to, product specifications, supplier approval, traceability, and the management of incidents, food fraud, food defence and product recalls.

The expectations for the building/construction, production environment, the layout and their maintenance, must be suitable to assure hygienic conditions throughout the food production and handling areas. These need to be supported by the pre-requisite programs such as cleaning, pest control, waste management and foreign body controls.

Product design and development processes assure that proper allergen management, safeguarding product and ingredient provenance, appropriate product packaging and effective/conclusive product inspection and testing.

The establishment and maintenance of safe process controls, weight/volume control and equipment calibration, and ensures the documented HACCP plan is put into practice.

Organisations are required to ensure that all personnel performing work that affects product safety, legality and quality are demonstrably competent to carry out their activity, through training, personal hygiene standards and suitable site issued protective clothing.