BRCGS Food Safety version 9 in effect

If you are BRCGS certified, you are undoubtedly already aware of the fact that BRCGS Food Safety, version 9 has been in effect since August 1st. Starting February 1, 2023, the audits will be carried out. This gives your organization time to prepare for tests of this new standard. To give you more insight, we list the major themes below.

Blended audit

BRCGS implemented a change in the audit protocol. This change has been influenced by the covid pandemic. A third option has been added to the audit protocol: the blended audit. This is an announced audit in two parts: a remote part (online) and an on-site part. Only the parts that are part of auditing registrations, systems and documentation are assessed remotely. If the blended audit form has been chosen, the obligation to undergo an unannounced audit once every three years still applies.

Food safety culture becomes even more important

In order to further improve the food safety culture, resulting in a reduced risk of errors and food safety incidents, BRCGS is adding more details in version 9.

  • Food safety culture is now part of the fundamentals in 1.1 management engagement. As a result, there is even more focus on senior management and continuous improvement of the food safety culture.
  • The policy expects a clear commitment to be able to achieve this.
  • The plan to improve the food safety culture contains the activities that are necessary for this. At a minimum, these activities focus on clear and open communication about product safety, training, employee feedback, the behaviors needed to maintain and improve product safety processes, and performance measurement of activities related to product safety, authenticity, legality, and quality.
  • A member of the site’s senior management team must be available during the audit for a discussion on the effective implementation of the food safety and quality culture plan.


Training and competence

Where only relevant personnel, temporary workers, temporary personnel, and contractors must be trained before the start of the work, this now applies to the entire personnel. In addition, BRCGS indicates that training is one such activity that will certainly be reflected in the plan for improving the food safety and quality culture.

Not only control of a CCP, but also that of the other control measures is trained (and competence is tested). The entire staff is also trained in allergen control plans.

Validation & Verification

In short: every change must be validated. More attention is being paid to validation within the HACCP section. There is a mandatory validation before a change is made. A checkpoint is also validated (not just a CCP) as well as the critical limits of a CCP. With the commissioning of new equipment and in product development, we also see that validation before implementing changes plays an important role. Verification is no longer only expected annually, but at least annually and immediately in the event of changes or incidents. We see this not only in the VACCP and TACCP analysis, but also in HACCP, environmental research, and process specifications.

More information

If you have any questions about BRCGS Food Safety, version 9, or if you do not have enough time or the right people and knowledge to implement the new standard, our professionals are happy to assist you with training, masterclasses and people.

Just contact us or your trusted contact person to discuss the possibilities for your organization?

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