BRCGS is the world's most widely adopted food safety standard for manufacturers. We get businesses certified, improve their grade, and keep them audit-ready between cycles.
BRCGS Food Safety is a Global Food Safety Initiative benchmarked certification scheme published by BRCGS (Brand Reputation Compliance Global Standards). It is one of the most widely required food safety certifications by major retailers and food service brands worldwide.
The standard covers the full scope of food safety management in a manufacturing environment: senior management commitment, food safety planning and HACCP, product and process control, site standards, personnel management, and product authenticity and traceability. It applies primarily to food manufacturers and primary processors supplying branded and own-label products.
The current version is Issue 9, mandatory since February 2023. BRCGS Issue 9 introduced strengthened requirements on food safety culture, validation of control measures, outsourced processing and alignment with GFSI 2020 benchmarking requirements. BRCGS has opened public consultation for Issue 10 with the consultation closing in early 2026, though Issue 10 has not yet been published.
BRCGS audits are graded, which is one of the key features that distinguishes the scheme from ISO-based certification. The grade a site achieves is visible to buyers and retailers in the BRCGS directory, making it a compliance tool and a commercial differentiator in one. Many retailers require a minimum grade and some require unannounced audits.
BRCGS audits are graded based on the number and severity of non-conformances raised. The grade determines retailer acceptance, audit frequency and commercial positioning. Every major retailer specifies a minimum acceptable grade.
| Grade | Non-conformance criteria | What it means commercially | Audit type |
|---|---|---|---|
| AA | No more than 5 minor non-conformances. No majors. No criticals. | Maximum retailer acceptance. Strong commercial differentiator. Demonstrates a mature, proactive food safety system. | Announced (AA) or unannounced (AA+) |
| A | 5 to 10 minor non-conformances. No majors. No criticals. | Accepted by all major retailers. Solid certification baseline for most supplier relationships. | Announced (A) or unannounced (A+) |
| B | 11 to 16 minors, or 1 major and up to 10 minors. No criticals. | Accepted by many retailers but some require grade A minimum. Triggers increased audit frequency. A target for improvement. | Announced or unannounced |
| C | 17 to 24 minors, or 1 major and up to 16 minors, or 2 majors and up to 10 minors. | Restricted retailer acceptance. Many buyers will not trade at this grade. Urgent improvement required. | Announced only |
| D | 25 to 30 minors, or 1 major and up to 24 minors, or 2 majors and up to 16 minors. | Very limited commercial acceptance. Risk of losing existing retailer contracts. Fundamental system failures present. | Announced only |
| U | Any critical non-conformance, or a major against a fundamental clause, or 31 or more minors. | Uncertified. Certificate withdrawn or refused. Immediate corrective action and re-audit required. | N/A |
Our mock audit is graded using the same criteria as the certification body. You receive an exact predicted grade before the live audit, giving you a precise target to close all remaining gaps against.
BRCGS is required across the food manufacturing supply chain. If you supply or plan to supply any of the following, BRCGS certification is almost certainly a condition of trade.
Businesses manufacturing food products for supply to Tesco, Walmart, Carrefour, Aldi, Lidl, Costco, Morrisons and most other major retail groups are required to hold BRCGS certification. It is the most commonly specified GFSI scheme in retailer supplier codes of practice.
Businesses producing products under retailer or brand owner labels where the retailer or brand owner requires BRCGS as part of their technical approval process. Grade requirements are typically specified in the supply agreement.
Manufacturers supplying major food service operators, contract caterers and restaurant chains who specify BRCGS in their supplier approval requirements.
Ingredient manufacturers and processors whose food manufacturing customers require BRCGS as part of their supplier approval programme. BRCGS is increasingly specified at every tier of the food supply chain.
Food manufacturers entering or expanding in international markets where BRCGS is the standard required by local retailers, import authorities or in-market buyers. Accepted in all major food importing markets worldwide.
Sites already certified at Grade B or C where the current grade is limiting commercial opportunities. Our grade improvement programme targets the specific non-conformance areas driving the current grade down.
We cover the full scope of BRCGS consulting, from initial certification through to Grade AA and ongoing compliance. Every service is available remotely or on-site.
A clause-by-clause review of your food safety management system against BRCGS Food Safety Issue 9. Each gap is rated as a potential minor, major or critical non-conformance. Produces a prioritised written action plan and a predicted starting grade before implementation begins.
Full design and documentation of your food safety management system to BRCGS Issue 9 requirements. Covers HACCP plan development, prerequisite programme documentation, food safety culture plan, food fraud plan, allergen programme, traceability system and all supporting SOPs and records.
A full mock audit conducted against BRCGS Issue 9, graded using the same criteria as the certification body. Produces a predicted grade, a written findings report identifying every potential non-conformance, and targeted corrective action guidance before the live audit.
Targeted consulting programme for sites already certified at Grade A or B targeting Grade AA. We identify the specific clause areas driving non-conformances and close them systematically to reach the 5-minor threshold required for AA.
Programme to prepare sites for unannounced BRCGS audits. Focuses on embedding food safety practices into daily operations so the site performs consistently at any time, regardless of whether an audit is scheduled.
Design and delivery of a scheduled internal audit programme covering all clauses of BRCGS Issue 9, with particular attention to the 12 fundamental clauses. Includes auditor briefing, non-conformance recording and corrective action follow-up.
Assessment and development of food safety culture across your site, aligned with BRCGS Issue 9 requirements. Covers the documented culture plan, measurable objectives, staff engagement activities and management commitment evidence.
Support drafting and evidencing corrective action responses to non-conformances raised by the certification body, including root cause analysis, corrective action plans and effectiveness verification records. Response must be submitted within 28 days of the audit.
A monthly retainer covering document maintenance, regulatory update alerts, internal audit scheduling, and helpline access. Keeps your system current and your grade stable throughout the annual audit cycle.
Our 1-on-1, TrustBite-recognised BRCGS training courses run alongside the consulting programme, from Foundations through to Internal Auditor and Manager and Implementor level. Every session is private, customized to your site, and scheduled around your working hours.
BRCGS certification follows a defined sequence. Our part of the process typically takes a few weeks. The certification body audit timeline depends on their scheduling and is outside our control.
| Stage | What happens | Our role | Duration |
|---|---|---|---|
| 1. Gap assessment | Your food safety management system is reviewed clause by clause against BRCGS Issue 9. Each gap is rated as a potential minor, major or critical. | We conduct the assessment and deliver a written action plan with a predicted starting grade. | 2 to 3 days |
| 2. System design | The food safety management system is designed and documented, covering HACCP, PRPs, food safety culture plan, allergen programme and all supporting procedures. | We write all documentation in collaboration with your food safety team. | 1 to 2 weeks |
| 3. HACCP development | A site-specific HACCP plan is developed or reviewed, covering all products and processes. CCPs, critical limits, monitoring and corrective actions are documented. | We lead the HACCP study and document all outputs to BRCGS Issue 9 requirements. | 3 to 5 days |
| 4. Implementation | The documented system is put into practice. Records are generated. Staff are briefed. The system runs for a minimum evidence period before audit. | We provide ongoing implementation support, review emerging records and advise on corrective action. | 2 to 4 weeks |
| 5. Internal audit | A full internal audit covers all clauses of BRCGS Issue 9 including all 12 fundamental clauses. Non-conformances are recorded and closed. | We conduct the internal audit, prepare the non-conformance register and close all findings. | 2 to 3 days |
| 6. Mock certification audit | A full mock audit replicates the certification body process and produces a predicted grade. Remaining non-conformances are identified and closed. | We conduct the graded mock audit, issue a written findings report and close all non-conformances before the live audit. | 2 to 3 days |
| 7. Certification audit | The certification body conducts the on-site audit. Non-conformances must be closed within 28 days. The grade is issued on closure of all findings. | We provide standby support and draft corrective action responses for any non-conformances raised. | Up to the certification body |
| 8. Ongoing surveillance | Annual re-audits. Sites can choose announced or unannounced audit protocol. Grade is re-assessed at each audit. | We provide a retainer covering document maintenance, pre-audit preparation and helpline access. | Ongoing |
The correct starting point for any BRCGS project. Our gap assessment tells you exactly where you stand against Issue 9 before a single document is written.
Our BRCGS gap assessment reviews your current food safety practices clause by clause against BRCGS Food Safety Issue 9. Every gap is rated as a potential minor, major or critical non-conformance so you receive a predicted starting grade alongside the action plan.
The assessment covers all nine sections of the standard: senior management commitment, food safety plan, food safety and quality management system, site standards, product control, process control, personnel, high-care and high-risk production, and traded goods. It can be conducted remotely or on-site.
We review your existing food safety documentation, HACCP plans, PRP records and corrective action history against every BRCGS Issue 9 clause.
We assess the physical environment, production processes and day-to-day practices to identify gaps between documentation and reality.
The 12 fundamental clauses receive specific attention. A major against any fundamental results in non-certification, so these are prioritised in the action plan.
We produce a written report with a predicted starting grade, every gap rated by severity, a prioritised action plan and a realistic timeline to your target grade.
For sites already certified and targeting grade improvement, we offer a focused grade improvement gap assessment that reviews only the clause areas driving your current non-conformances.
BRCGS Food Safety Issue 9 is structured around nine sections. Each section contains fundamental clauses and standard clauses. Non-conformances against fundamental clauses are automatically majors.
Management must demonstrate active leadership of food safety, including a documented food safety culture plan with measurable objectives. Auditors question senior management directly and assess whether culture commitments are visible across all personnel levels, not only in documentation.
A site-specific HACCP plan covering all products and processes. Issue 9 aligns with updated Codex Alimentarius hazard analysis principles including validation of control measures. The HACCP team, prerequisite programmes, hazard analysis, CCP determination, monitoring and verification must all be fully documented and current.
Documentation control, internal audits, supplier approval, corrective and preventive actions, traceability and product recall procedures. Internal audits and corrective action are both fundamental clauses, meaning failures here result in non-certification regardless of overall performance.
External standards, building fabric, equipment, maintenance, staff facilities, chemical and physical contamination control, pest control, waste management and housekeeping. Pest control and housekeeping are fundamental clauses. Auditors assess physical conditions during the site walk.
Product design and development, allergen management, product provenance, product testing, product release and management of food containing alcohol. Allergen management is one of the most cited non-conformance areas in BRCGS audits.
Control of operations, quantity control, calibration and measuring equipment. Missing calibration records or overdue calibration on safety-critical devices are consistently cited. Equipment calibration is directly linked to CCP monitoring reliability.
Training, personal hygiene, medical screening and protective clothing. Training records must be current, competency must be assessed, and training must cover food safety and quality as well as operational procedures. Training is a fundamental clause.
Additional requirements for sites producing high-risk, high-care or ambient high-care products, including environmental monitoring, personnel controls and process separation. Applies to ready-to-eat manufacturers and other high-risk categories.
New in Issue 9: HACCP plan requirements for traded goods. Sites that buy and sell food products without processing them must now maintain a food safety plan covering the products and processes for which they are responsible.
The same non-conformances appear in BRCGS audits across every sector and every grade level. Knowing them before the audit is the most effective form of preparation.
The 12 fundamental clauses are the highest-risk areas in every BRCGS audit. A single major against any fundamental results in non-certification. Internal audit programmes that do not fully cover all clauses, or corrective actions that are raised but never closed or verified, are among the most frequently cited. Our pre-audit programme reviews every fundamental clause specifically before the live audit.
Issue 9 requires a plan with measurable objectives and evidence that it is actively improving culture. Sites that document a culture plan but cannot evidence implementation, staff awareness or progress against objectives will receive a non-conformance. Auditors test culture by questioning staff at all levels during the site walk, independently of what management says in the office.
The HACCP plan must reflect the current production process. When new products are introduced, processes change, or new equipment is installed, the HACCP plan must be reviewed and updated. Auditors walk the production line and compare every CCP and critical limit against what they observe. Any mismatch is a non-conformance.
BRCGS Issue 9 requires documented allergen risk assessments for every product, validated cleaning procedures for allergen changeovers, and labelling review processes. Missing any of these elements is a non-conformance. Allergen management is consistently one of the highest non-conformance areas across all BRCGS audits.
Calibration must be current for all measuring devices linked to food safety critical monitoring. Overdue calibration on thermometers, scales or other safety-critical devices is a non-conformance that directly undermines CCP monitoring integrity. The difference between Grade AA and Grade B is often found in the calibration records, not on the production floor.
Auditors verify procedures by observing activities and questioning staff directly. When what people do does not match what the procedure says, every procedure in the system is called into question. This is one of the most common root cause of multiple simultaneous non-conformances and is entirely preventable with the right preparation.
Pest control is a fundamental clause. Missing visit reports, outstanding recommendations not actioned, or a contract that does not cover the full site footprint are all non-conformances. Auditors physically inspect bait stations and compare findings against records.
The three most widely required GFSI-benchmarked schemes for food manufacturers. The right choice depends on your customers, your sector and your target markets.
| BRCGS Food Safety Issue 9 | FSSC 22000 Version 7 | IFS Food Version 8 | |
|---|---|---|---|
| GFSI recognised | Yes | Yes | Yes |
| Published by | BRCGS | Foundation FSSC | IFS Management GmbH |
| Grading system | AA, A, B, C, D, Uncertified | Certified or not certified | Higher level, Advanced, Basic |
| Unannounced audit option | Yes, widely used | Yes | Yes |
| Retailer acceptance | Strongest in UK, Commonwealth, North America and globally | Accepted by all major global retailers | Strongest in France, Germany and EU continental retailers |
| Best for | Manufacturers supplying UK and international retailers. Businesses where grade visibility matters commercially | Manufacturers needing GFSI recognition across multiple markets without grade pressure | Manufacturers primarily supplying French and German retailers |
| Our consulting | BRCGS Food Safety | FSSC 22000 | IFS Food |
What drives the timeline and cost of a BRCGS project. We provide a written proposal with a fixed fee after the initial consultation.
Timeline
How long our consulting work takes
Cost factors
What drives the consulting fee
No existing HACCP documentation or food safety management system. Our consulting work typically takes 4 to 6 weeks. Certification body scheduling is separate and outside our control.
The closer your existing systems are to BRCGS Issue 9 requirements, the less work is required. The gap assessment establishes this precisely and sets the consulting fee.
HACCP and hygiene programmes exist but documentation and management system structure need work. Our consulting work typically takes 2 to 4 weeks.
Single-site businesses with one product category require less work than multi-site manufacturers with complex processes, high-risk zones or large product portfolios.
Already certified but targeting a higher grade. Our grade improvement programme typically takes 1 to 3 weeks and focuses only on the clause areas driving the current non-conformances.
A gap assessment only, a full implementation programme, or a grade improvement package each carry different fees. Every scope is defined in writing before work begins.
Preparing a site for unannounced audits requires embedding practices into daily operations. Our unannounced readiness programme typically takes 2 to 4 weeks.
Certification body audit fees are separate from our consulting fees and paid directly to your chosen BRCGS-approved certification body. We advise on CB selection during the initial consultation.
Answers to the questions we hear most often from businesses preparing for BRCGS certification or grade improvement.
BRCGS Food Safety is a Global Food Safety Initiative benchmarked certification scheme for food manufacturers and primary processors. It is published by BRCGS (Brand Reputation Compliance Global Standards), formerly the British Retail Consortium. The current version is Issue 9, mandatory since February 2023. It covers food safety management, HACCP, product control, process control, personnel, and site standards, and is one of the most widely required certifications by major food retailers worldwide.
BRCGS Food Safety certification is required by most major food retailers and food service brands as a condition of supply. It is primarily aimed at food manufacturers, ingredient processors and primary processors supplying branded and own-label products to retailers. Businesses supplying major retailers in the UK, Europe, North America, Asia-Pacific and the Middle East are typically required to hold BRCGS certification.
BRCGS audits are graded based on the number and severity of non-conformances found. The grading scale from highest to lowest is: AA (no more than 5 minor non-conformances), A (5 to 10 minors), B (11 to 16 minors, or 1 major and up to 10 minors), C (17 to 24 minors, or 2 majors and up to 10 minors), D (25 to 30 minors), and Uncertified (any critical non-conformance or a major against a fundamental clause). Unannounced audits carry a plus sign, for example AA+.
BRCGS Food Safety Issue 9 has 12 fundamental clauses that carry additional weight in the audit. A major non-conformance against any fundamental clause results in non-certification regardless of the overall grade. The fundamental clauses cover senior management commitment, the food safety plan, internal audit, corrective and preventive actions, traceability, layout and contamination prevention, housekeeping and hygiene, pest control, handling of specific materials, control of operations, training, and product inspection and testing.
An announced BRCGS audit is scheduled in advance and the site knows the auditor is coming. An unannounced audit means the auditor can arrive at any point within a defined window, without prior notice. Unannounced audits result in a grade with a plus sign, for example AA+. Many retailers now require or prefer unannounced audits as they give a more accurate picture of day-to-day food safety practice.
A BRCGS gap assessment is a clause-by-clause review of your food safety management system measured against BRCGS Food Safety Issue 9. It identifies every area where your current practices fall short of the standard, rates each gap as a potential minor, major or critical non-conformance, and produces a written action plan with a prioritised remediation programme. It is the correct starting point for any BRCGS certification project or grade improvement programme.
The most common BRCGS audit failures are: major non-conformances against fundamental clauses, particularly internal audit and corrective action. Food safety culture plans that are documented but not implemented. HACCP plans not updated following process or product changes. Allergen management programmes missing cleaning validation or risk assessments. Calibration records that are incomplete or overdue. A gap between written procedures and what happens on the production floor in practice.
Our consulting work moves fast. From gap assessment to mock audit ready, most businesses are there in a few weeks. The total time to certificate depends on when the certification body can schedule your audit, which is outside our control. We make sure our part never holds you up.
Yes. Gap assessments, documentation development, food safety plan review, internal audit support and certification preparation are all available remotely. We work with clients in any country. On-site visits are available for mock audits and where the production environment requires a physical review.
BRCGS opened public consultation for Issue 10 of the Food Safety Standard, with the consultation closing in February 2026. Issue 10 has not yet been published. All current audits are conducted against Issue 9. We monitor BRCGS developments and will support clients through the Issue 10 transition when it is released.
You can commission any of these on their own, with an agreed scope and a written quote, without taking on ongoing consulting. See all food safety services.
To establish the real size of the project before an audit date is booked.
Read about A gap assessment →In the weeks before the audit, once the system is built.
Read about Certification audit preparation →For a full rehearsal at the same protocol and duration.
Read about A mock certification audit →Where the clause requires audits and nobody internal is independent enough.
Read about An internal audit →Tell us your current grade, your target standard and your timeline. We will tell you exactly what needs to happen.