BRCGS Food Safety and Quality Management System Issue 9 with FSMA Module

The new Standard continues to require core elements which are covered extensively in this package:

• Senior Management Commitment.
• A HACCP Plan.
• A Quality Management System.
• Prerequisite Programmes.

This BRCGS Food Safety & Quality Management System plus FSMA Implementation Package includes comprehensive document templates Microsoft Word (US English) format which cover these core elements and are aligned with the clauses of the Standard for ease of implementation. It also includes Module 13 meeting FSMA Requirements for Food documentation and FSMA Hazard Analysis & Preventive Controls Guidance & Tools.

The main changes in BRCGS Global Standard for Food Safety Issue 9 have included additions to Food Safety Culture requirements, revision of section 2 HACCP/Food Safety Plan, Outsourced Processing has a revised definition and requirements and for Section 4.6 Equipment there has been a major revision of the requirements. See the summary below for more details.

Product Safety Culture – There are considerable additions to food safety and culture requirements in section 1.1.2, including more specific requirements for the plan for the development and continuing improvement of a food safety and quality culture. These requirements are not rocket science but are clear, the plan must include communication, training, feedback, prescribed behaviours, performance measurement and timescales.

HACCP/Food Safety Plans, the whole of Section 2 has been aligned with the requirements with the 2020 revision of the CODEX General Principles of Food Hygiene. There have been some changes (shown in red) in alignment with CODEX Seven HACCP Principles and 12 Steps in HACCP Application.
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Outsourced Processing – There has been an update of the definition of outsourced processing added to the Glossary and updates in Section 3.5.4 Management of Outsourced Processing with an emphasis on ensuring that any hazards associated with the outsourced operations are identified and controlled and that a service specification is agreed including any specific handling requirements for the products.

Equipment – There are major revisions of the requirements of Section 4.6 Equipment including requirements for a documented purchase specification for any new equipment, a documented, risk-based commissioning procedure and other food safety requirements for the management of equipment.

Animal Primary Conversion – New Section 5.9 Animal Primary Conversion with the requirements of the Issue 8 position statement incorporated into BRCGS Global Standard for Food Safety Issue 9.

Authenticity – ‘Integrity’ has been replaced by ‘Authenticity’ throughout the standard to ensure consistent terminology throughout the BRCGS Standards.

Other changes in Issue 9 include updated requirements associated with core product safety activities including as internal audits, root cause analysis, preventive actions and incident management.

Ensure your Food Safety Quality Management System meets BRCGS Global Standard for Food Safety (Issue 9 2022) and Module 13 meeting FSMA Requirements for Food with our easy to use BRCGS Food Issue 9 plus FSMA Food Safety Quality Management System Implementation Package.

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Implementation Workbook and Start-Up Guide

To see more details of the contents of this digital package you can download the brochure and samples of the implementation workbook and start-up guide. Click the images below to download.