BRCGS Food Safety Issue 9

Scope

BRCGS Food Safety Issue 9 Standard applies to food manufacturing sites and focuses on food safety, quality, and legality. Recognized by the Global Food Safety Initiative (GFSI), it is ideal for organizations involved in producing, preparing, or handling food products.

Key Areas of Focus

Hazard and Risk Analysis (HACCP):Implementing a structured approach to identify, evaluate, and control potential food safety hazards.

Food Safety Management System: Establishing a comprehensive management system to effectively handle food safety risks.

Site Standards:Ensuring that facility layout, equipment design, and maintenance practices promote hygiene and food safety.

Product Control:Managing allergens, conducting product testing, and maintaining traceability to protect product integrity.

Process Control:Monitoring critical control points and ensuring consistent manufacturing processes.

Personnel Standards:Training and supervising staff to maintain hygiene and follow proper food safety procedures.

Benefits

Ensures compliance with international food safety regulations.

Builds consumer trust in product quality and safety.

Provides a competitive advantage in both local and global markets.