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Learning path

BRCGS — Food safety (BRC)

BRCGS Food Safety's six sections, with the HACCP plan, site standards and product control explained section by section.

6 modules ~30 min total Content reviewed on

  1. 1 Senior management commitment and continual improvement How to show management commitment and a measurable continual-improvement culture. Section 1
  2. 2 Food safety plan (HACCP) How to structure the HACCP plan to BRCGS's specific requirements. Section 2
  3. 3 Food safety and quality management system How to document the system and manage traceability. Section 3
  4. 4 Site standards How to meet facility, maintenance and pest control requirements. Section 4
  5. 5 Product and process control How to control product design, allergens and the production process. Section 5
  6. 6 Personnel How to manage training, hygiene and workwear for staff. Section 6

See BRCGS on Kimobox (commercial page)

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Every section of BRCGS, explained

BRCGS Global Standard Food Safety organizes its requirements into sections running from management commitment to personnel, with the HACCP plan and site standards as central pieces.

This path explains each section with traceability, allergen management and the evidence a BRCGS auditor usually asks for.

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Sources

Where each figure comes from

References to the official text in force. If a standard is revised, this page is updated and the review date says so.

  1. BRCGS Global Standard for Food Safety BRCGS · Current issue
  2. Regulation (EC) No 852/2004 on the hygiene of foodstuffs EUR-Lex · 29 April 2004
  3. Global Food Safety Initiative GFSI · Recognised schemes