BRCGS Food Safety Issue 9: 7 Critical Areas for Certification
BRCGS Food Safety Issue 9 is one of the most widely recognised certification standards used by food manufacturers, processors and packing operations to demonstrate control over food safety, product integrity, legality and quality.
But BRCGS certification is not simply about preparing documents before an audit. A successful system must work in practice across the site, from hazard analysis and hygiene controls to traceability, food safety culture, internal audits and management oversight.
As of 2026, organizations also need to pay attention to updates issued after the publication of Issue 9. BRCGS confirmed that revised F926 Food Safety position statements became effective for audits conducted from 10 August 2026. At the same time, BRCGS has begun the revision process for the next issue of the Food Safety Standard.
This makes it important for food businesses to understand not only the core requirements of BRCGS Food Safety Issue 9, but also how to keep their systems current.
What Is BRCGS Food Safety Issue 9?
BRCGS Global Standard Food Safety Issue 9 provides a framework for food and food-ingredient manufacturing, processing and packing organisations to manage product safety, authenticity, legality and quality.
The standard is built around risk-based controls and good manufacturing practices and includes requirements covering areas such as senior management commitment, food safety plans, product safety and quality management, site standards, product control, process control and personnel.
BRCGS states that the Food Safety Standard is used across more than 130 countries and has been adopted by thousands of certified sites worldwide.
BRCGS guidance describes Issue 9 as a framework for managing product safety, integrity, legality and quality in food and food-ingredient manufacturing, processing and packing.
Why BRCGS Food Certification Matters to Food Businesses
Food businesses operate in an environment where customers, retailers, regulators and consumers expect strong evidence of food safety and product control.
BRCGS certification can help an organisation demonstrate that its food safety and quality systems have been assessed against a recognised third-party certification standard.
For businesses supplying major retailers, brands or international customers, certification may also form part of customer or supply-chain expectations.
However, the commercial value of certification depends on the strength of the underlying system. A certificate cannot compensate for weak process controls, poor hygiene practices or ineffective food safety management.
7 Critical Areas to Control for BRCGS Food Safety Issue 9
1. Senior Management Commitment
Food safety must start with leadership.
Senior management needs to demonstrate that food safety, legality, authenticity and quality are business priorities rather than responsibilities delegated entirely to the technical or quality department.
This means providing appropriate resources, reviewing performance, addressing significant issues and supporting continual improvement.
Weak management involvement can create a gap between documented procedures and what actually happens on the site.
2. HACCP and Food Safety Planning
A robust hazard analysis and HACCP-based food safety plan is fundamental to controlling food safety hazards.
The organisation needs to understand its products, processes and potential hazards and establish appropriate controls based on risk.
Controls should not simply exist on paper. The organisation needs evidence that they are implemented, monitored and reviewed when relevant changes occur.
BRCGS itself identifies the implementation of a HACCP system as a key requirement of Food Safety Issue 9.
For organisations developing or strengthening their HACCP system, Shark’s HACCP services provide a relevant supporting resource.
3. Product Safety and Quality Management
BRCGS Food Safety is broader than contamination control alone.
The system also needs to address product quality, legality and authenticity alongside food safety.
Organisations should therefore understand customer requirements, product specifications, relevant legislation and the controls needed to consistently deliver conforming products.
This integrated approach is important because a food product can be technically safe while still failing to meet specification, authenticity or legal requirements.
4. Food Safety and Product Safety Culture
One of the most important aspects of modern food safety management is culture.
BRCGS has embedded food safety culture requirements into its Food Safety Standard, recognising that procedures alone cannot create safe behaviour.
Issue 9 requires organisations to establish a plan for the development, maintenance and improvement of their product safety and quality culture.
This involves areas such as communication, training, employee feedback, behavioural change and performance measurement.
The important point is that culture should be demonstrated through behaviour and evidence, not simply through a policy statement.
5. Site Standards, Hygiene and Process Control
The physical and operational conditions under which food is manufactured have a direct influence on food safety.
Organisations need effective controls covering areas such as hygiene, cleaning, environmental conditions, equipment, personnel practices, contamination risks and production processes.
These controls should be appropriate to the products and processes involved.
During an audit, the difference between a documented procedure and actual implementation can become particularly important. A well-written cleaning procedure is not enough if cleaning practices, verification or records do not demonstrate effective control.
6. Traceability, Authenticity and Product Control
A strong food safety system needs to maintain control over products and materials throughout relevant stages of the supply chain and production process.
Traceability allows organisations to understand where materials originated and where finished products were distributed.
Product control also needs to consider issues such as authenticity, labelling, specifications and product identification where applicable.
These controls become especially important when an organisation needs to investigate an incident, manage a withdrawal or demonstrate the origin and movement of materials.
7. Internal Audits and Corrective Action
Internal audits should be used as a mechanism for finding weaknesses before they become major problems during an external certification audit.
A useful internal audit programme should examine whether processes are actually implemented and effective, rather than simply checking whether procedures exist.
When a nonconformity or weakness is identified, corrective action should address the underlying cause and verify whether the action has been effective.
This creates a continual-improvement loop instead of repeatedly correcting the same problem.
BRCGS Food Safety Issue 9: What Changed in 2026?
Organisations certified to BRCGS Food Safety Issue 9 should not assume that the requirements are frozen exactly as they appeared when Issue 9 was first published.
In 2026, BRCGS updated its Food Safety position statements through F926. These updates became effective for audits conducted from 10 August 2026.
BRCGS states that certified sites need to familiarise themselves with these changes because they are assessed against the updated requirements.
Therefore, maintaining certification requires a process for monitoring applicable BRCGS updates rather than relying only on an old copy of the standard.
BRCGS position statements provide the current source for these updates.
BRCGS Issue 9 and the Move Toward Issue 10
Another important development is that BRCGS has started the revision process for the next edition of the Food Safety Standard.
BRCGS opened a public consultation in January 2026 to gather feedback on Issue 9 and identify areas that could be improved in Issue 10.
The consultation closed on 15 February 2026.
This does not mean that organisations should treat Issue 10 as an active certification requirement today. Instead, businesses should continue working against the applicable current requirements while monitoring official BRCGS communications for future changes.
This distinction is important: preparing for future developments is sensible, but implementing unpublished requirements as though they are already mandatory can create unnecessary confusion.
Common BRCGS Certification Mistakes
Many certification problems are not caused by a complete absence of a food safety system. They arise because the system is incomplete, inconsistently implemented or poorly verified.
Treating BRCGS as a Documentation Project
Documents are necessary, but documentation alone does not demonstrate effective implementation.
Weak Food Safety Culture Evidence
A food safety culture plan needs measurable activities and evidence of implementation rather than a policy displayed on a wall.
Inadequate HACCP Review
HACCP systems need to reflect actual products, processes, hazards and changes. An outdated food safety plan can become a major weakness.
Ignoring Corrective Action Effectiveness
Closing a corrective action administratively is different from demonstrating that the underlying problem has been effectively controlled.
Not Monitoring BRCGS Updates
Organisations should monitor official BRCGS position statements and relevant updates so that their systems remain aligned with current certification requirements.
How to Prepare for a BRCGS Food Safety Audit
Effective audit preparation should begin well before the certification audit date.
A practical preparation approach can include:
- Review the applicable BRCGS requirements and identify the requirements relevant to your site’s scope.
- Conduct a structured gap assessment against the current requirements.
- Review the HACCP system against actual products and processes.
- Evaluate food safety culture and collect evidence of communication, training, behaviour and improvement activities.
- Review site and hygiene controls through practical inspections.
- Test traceability and product controls to verify that the system works in practice.
- Conduct internal audits and investigate recurring nonconformities.
- Verify corrective-action effectiveness rather than simply closing findings.
- Check current BRCGS updates, including applicable position statements.
The objective should be to make the site genuinely audit-ready rather than temporarily preparing for an auditor’s visit.
BRCGS Food Safety vs ISO 22000: What Is the Difference?
| Area | BRCGS Food Safety | ISO 22000 |
|---|---|---|
| Primary focus | Food safety, legality, authenticity, quality and operational controls | Food safety management system requirements |
| Typical application | Food manufacturing, processing and packing | Organisations across the food chain |
| Retailer/customer relevance | Widely used within retailer and brand supply chains | International food safety management standard |
| Audit approach | Third-party certification against BRCGS requirements | Third-party certification against ISO 22000 requirements |
| Certification choice | Often influenced by customer and market requirements | Often selected as part of a broader FSMS strategy |
These standards should not be treated as interchangeable. The appropriate certification depends on the organisation’s products, processes, customers, markets and applicable requirements.
Who Should Consider BRCGS Food Certification?
BRCGS Food Safety is particularly relevant to organisations involved in food and food-ingredient manufacturing, processing and packing where customers or markets require a recognised food safety certification framework.
This can include businesses supplying retailers, food brands, distributors and other organisations that require evidence of robust food safety and product controls.
The exact applicability depends on the organisation’s activities and certification scope.
How Shark Certification Can Support BRCGS Food Certification
Shark Certification provides dedicated support for BRCGS Food & LOP Certification, including gap analysis, compliance planning, implementation support, internal audit preparation and ongoing assistance.
Shark’s BRCGS service covers areas including food safety systems, risk management, traceability, training, internal audits and compliance with applicable ORC requirements.
The objective is not simply to prepare an organisation for one audit. A stronger approach is to establish a food safety system that can be maintained, reviewed and improved over time.
Explore BRCGS Food & Packaging or contact Shark Certification to discuss your certification requirements.
Frequently Asked Questions About BRCGS Food Safety
What is BRCGS Food Safety?
BRCGS Global Standard Food Safety is a certification standard that provides a framework for managing product safety, authenticity, legality and quality in food and food-ingredient manufacturing, processing and packing operations.
What is the current BRCGS Food Safety issue?
Issue 9 is the current BRCGS Food Safety issue. BRCGS has started the revision process toward a future Issue 10, but organisations should follow the currently applicable requirements and official updates unless and until a new issue becomes effective.
What are the main BRCGS Food Safety requirements?
Key areas include senior management commitment, HACCP and food safety planning, product safety and quality management, site standards, product and process controls, personnel, traceability, food safety culture and continual improvement.
Is HACCP required for BRCGS Food Safety Issue 9?
Yes. BRCGS Food Safety Issue 9 requires the adoption and implementation of a HACCP-based food safety system.
Why is food safety culture important for BRCGS certification?
Food safety culture influences how employees behave and make decisions related to product safety. BRCGS Issue 9 includes requirements for organisations to establish activities supporting the development, maintenance and improvement of their product safety and quality culture.
What are BRCGS position statements?
Position statements provide official updates and clarifications relating to the interpretation and application of BRCGS requirements. Sites should review applicable position statements to ensure their systems remain aligned with current requirements.
Can Shark Certification help with BRCGS Food certification?
Yes. Shark Certification provides support for BRCGS Food & LOP certification, including gap analysis, compliance planning, implementation, internal audit preparation and ongoing support.
Conclusion: BRCGS Certification Should Be Built Into the Operation
BRCGS Food Safety Issue 9 should not be approached as a checklist that exists only for certification audits.
The strongest systems integrate HACCP, hygiene, traceability, product control, food safety culture, internal auditing and continual improvement into everyday operations.
For certified sites, staying current is equally important. The 2026 F926 position statements demonstrate why organisations need a process for monitoring official BRCGS updates and evaluating their impact.
With the revision process toward Issue 10 already underway, food businesses should focus on building a robust system around the requirements that apply today while maintaining awareness of future developments.
The goal is not simply to pass a BRCGS audit. The goal is to build a food safety system that remains effective when no auditor is in the room.
