In the context of an increasingly complex global food supply chain and heightened consumer demands for safety, transparency, and quality, the BRCGS Food certification (BRC Global Standard for Food Safety) has become one of the most trusted standards among retailers, importers, and international brands. The BRCGS Food certification enables food producers and processors to demonstrate their ability to manage food safety risks, implement robust quality management systems, and consistently deliver products to the global market.
Introduction to BRCGS Food
BRCGS (Brand Reputation through Compliance Global Standards), originally developed by the British Retail Consortium, has evolved into a global standard aimed at protecting consumers and ensuring brand reputation for retailers. The BRCGS Food standard encompasses requirements for management systems, food safety based on HACCP principles, infrastructure conditions, hygiene, traceability, and supplier management. Widely accepted globally and recognized by the Global Food Safety Initiative (GFSI), BRCGS certification is often a prerequisite for accessing major retail chains and export markets.
BRCGS, formerly known as BRC (British Retail Consortium), is now branded as Brand Reputation Compliance Global Standards, representing a global benchmark for food safety. BRCGS is the new brand developed to replace BRC.
Benefits of Achieving BRCGS Food Certification
Businesses achieving BRCGS certification are recognized for having rigorous and transparent food safety management systems, opening doors to major retail chains, restaurant networks, and export markets requiring GFSI standards.
- BRCGS certification is recognized by the British Retail Consortium and widely accepted globally. Implementing BRCGS ensures product quality and builds trust with customers and partners.
- Additionally, the certification reduces the risk of product recalls, enhances customer confidence, improves internal management efficiency, and supports international trade strategies. Importers and retailers often require this certification as a condition for collaboration, making BRCGS a clear competitive advantage for suppliers.
- The standard enhances competitiveness, expanding opportunities for collaboration with domestic and international distributors, and facilitates market entry into Europe and North America.
- The system ensures tight control over production processes, minimizing errors and reducing costs.
- Businesses gain an advantage in negotiating and securing commercial contracts.
- Adopting BRCGS contributes to improving public health and enhancing food safety oversight in the market.
- Furthermore, the certification reduces the risk of product recalls, boosts customer trust, improves internal management efficiency, and supports international trade strategies, often serving as a prerequisite for partnerships with importers and retailers.
Key Requirements and Structure of the Standard
The BRCGS Food standard is organized into clear sections, covering management commitment, HACCP plans, production process control, facility safety, quality management, and traceability. The focus is on tangible evidence of system implementation, including records, hygiene logs, temperature controls, supplier approvals, and staff training. Beyond technical requirements, BRCGS mandates clear commitment from top management to foster a food safety culture and drive continuous improvement in the management system.
Key Changes in Issue 9
The latest version of the BRCGS Food standard (Issue 9) was released on August 1, 2022, and became applicable for audits starting February 1, 2023. Issue 9 emphasizes building and measuring a food safety culture, increasing requirements for validating the legality and authenticity of raw materials, and expanding audit format options (including unannounced audits in specific cycles). These changes reflect global trends toward greater transparency, enhanced supply chain control, and increased consumer trust.
BRCGS Food Certification Process – Detailed Steps
Below is a detailed breakdown of the practical steps businesses must follow to achieve BRCGS Food certification. Each step is clearly described for easy application in processing plants or farms.
Step 1: Initial Preparation and Selection of Applicable Standards
Businesses begin by downloading the BRCGS standard and corresponding interpretive guidelines, clearly defining the scope of products and production sites to be audited. The scope must accurately reflect the products the facility intends to certify, as the standard evaluates the entire site, not just individual products. A preliminary gap analysis should be conducted to identify discrepancies between current practices and standard requirements.
Step 2: Developing a Management System and HACCP Plan
After identifying gaps, businesses must systematize processes: establishing a quality and food safety policy, developing an HACCP plan tailored to the production scope, creating Standard Operating Procedures (SOPs), supplier control processes, and a record-keeping system. All processes must be implemented with evidence (records, logs, test results) ready for presentation to the audit team.
Step 3: Staff Training and Strengthening Food Safety Culture
Issue 9 emphasizes food safety culture, making training on processes, roles, responsibilities, and safety behaviors mandatory. Top management must demonstrate commitment and establish activities to measure and improve the safety culture. Operational, maintenance, warehousing, and QA/QC staff must be trained and certified for their respective roles.
Step 4: Internal Audits, Testing, and Pre-Audit
Before registering for the official audit, businesses should conduct a comprehensive internal audit and, if possible, hire consultants or perform a mock pre-audit to identify remaining non-conformities. This allows for document refinement, issue resolution, procedure updates, and standardized record-keeping, significantly increasing the likelihood of passing the official audit with favorable results.
Step 5: Registering for the Official Audit with an Accredited Certification Body
Businesses select a BRCGS-approved Certification Body to schedule the audit. They must provide an Operational Site Profile (OSP) or required documents to enable the certification body to plan sampling and inspections. The official audit may be conducted as “announced” or “unannounced,” depending on the choice and Issue 9’s unannounced audit cycle requirements.
Step 6: Conducting the Audit, Addressing Non-Conformities, and Certification
During the audit, the audit team reviews all records, processes, and physical evidence, noting any non-conformities (critical, major, or minor). Businesses must address non-conformities per regulations, typically submitting a corrective action plan and evidence of completion within a set timeframe (often 28 days for many non-conformities). Once the certification body verifies that corrective actions are satisfactory, they issue the audit report and BRCGS certificate with a site code.
Step 7: Maintenance, Re-Audits, and Continuous Improvement
BRCGS certification has a validity cycle and requires annual re-audits, with earlier audits possible depending on results. Businesses must maintain their management system, conduct monitoring and internal audits, update records, and be prepared for unannounced or surprise audits during mandatory cycles. Continuous improvement and tracking of operational metrics help maintain or improve certification grades in subsequent audits.
Scoring System, Result Classification, and Non-Conformity Handling
BRCGS audit results are graded from highest to lowest: AA, A, B, C, D, and Uncertified (fail). The grade is determined based on the number and type of non-conformities: minor, major, or critical. A critical non-conformity or an excessive number of minor non-conformities may result in an Uncertified outcome, while a low number of minor non-conformities may lead to an A or AA grade. Post-audit, non-conformities must be fully addressed within the timeframe set by the certification body to secure the certificate.
Key Information About BRCGS Food Certification
Today, BRCGS (British Retail Consortium Global Standards) is considered a mandatory “passport” for many retailers, manufacturers, and businesses in the international food supply chain. Holding this certification demonstrates that a business meets stringent standards for safety, quality, and legality in food production.
The BRCGS standard is structured around seven key requirement groups:
1. Commitment from Senior Management and Continuous Improvement
Leadership must demonstrate a strong commitment to maintaining and improving the food safety system, ensuring all activities are regularly reviewed and enhanced.
2. Food Safety Plan Based on HACCP Principles
Apply hazard analysis and critical control points to identify, assess, and manage biological, chemical, and physical risks throughout the production process.
3. Quality and Food Safety Management System
Establish an effective management system to ensure consistent product standards, meet customer requirements, and enhance staff expertise and capabilities.
4. Infrastructure and Production Environment Standards
Facilities and processing areas must be rationally designed, regularly maintained, kept clean, and strictly control factors such as pests, foreign objects, or contamination risks.
5. Product Control
Businesses must tightly manage factors affecting product safety, such as allergens, raw material origins, and quality test results.
6. Production Process Control
HACCP plan implementation must be continuous, accompanied by monitoring measures to ensure products meet technical and quality standards.
7. Personnel Management
Ensure staff are fully trained, equipped with appropriate protective gear, and strictly adhere to hygiene and safety regulations throughout their work.
Significance of BRCGS Certification
BRCGS certification enables businesses to demonstrate their ability to control risks, maintain quality, and ensure food safety. It serves as clear evidence to customers and partners that the business adheres to the highest standards and is prepared to address any issues that could impact products.
Applicable Entities
The BRCGS standard is suitable for entities involved in food production, processing, packaging, and trading, such as seafood, fruits and vegetables, beverages, wine, beer, and edible oils. However, it does not apply to wholesale, import, distribution, or storage activities outside the direct control of the business.
Visimex and Its Commitment to BRCGS Food Certification
Visimex is committed to prioritizing food safety and quality as the foundation for sustainable development. In line with this strategic direction, Visimex standardizes its management system to meet international standards, strengthens its workforce, invests in infrastructure, and enhances traceability to comply with BRCGS requirements.
Pursuing or achieving BRCGS certification reflects Visimex’s commitment to delivering high-quality, safe, and transparent products across the supply chain. Adopting Issue 9 further signifies Visimex’s efforts to standardize its food safety culture, strengthen senior management’s role, and measure operational performance against international benchmarks.
BRCGS Food certification is a practical, rigorous, and highly influential standard in the global food supply chain. Successfully implementing steps from initial gap analysis, HACCP development, staff training, supplier control, to audit readiness helps businesses not only meet market demands but also enhance internal governance and reduce commercial risks. With the right commitment and systematic implementation, Visimex can transform BRCGS from a goal into a testament to its quality and credibility in the international market.
