BRCGS Issue 9 plain-English clause map

The clause areas TFCD refers to, with a short plain-English description of each and which are fundamental requirements.

Issue 9 is current as of Sep 2026. Issue 10 is in development (public consultation closed Feb 2026; TWG meeting since Apr 2026; no publication date confirmed).

1 Senior management commitment

1	Senior management commitment Fundamental Senior management provide resources, direction and oversight for food safety and quality.
1.1	Senior management commitment and continual improvement Fundamental Management set policy and objectives, review performance, provide resources and drive improvement.
1.1.2	Food safety and quality culture Fundamental A documented plan to develop and continually improve the site's food safety and quality culture, with activities, timescales and a way to measure effectiveness.
1.2	Organisational structure, responsibilities and management authority Roles, responsibilities and reporting lines are defined, and cover is in place for key people.

2 The food safety plan - HACCP

2	The food safety plan - HACCP Fundamental A HACCP-based food safety plan, following Codex principles, that is implemented, effective and reviewed.
2.1	The HACCP food safety team A multidisciplinary team with the knowledge to develop and maintain the plan.
2.2	Prerequisite programmes The control of basic environmental and operating conditions is established and documented.
2.3	Describe the product Products are fully described, including information relevant to safety.
2.4	Identify intended use The intended use and consumers, including vulnerable groups, are identified.
2.5	Construct a process flow diagram A flow diagram covers every step of the process.
2.6	Verify the flow diagram The flow diagram is checked on site against actual operations.
2.7	List all potential hazards, conduct a hazard analysis and consider control measures Hazards are identified and assessed, and control measures considered.
2.8	Determine the critical control points CCPs are determined using a logical approach.
2.9	Establish validated critical limits for each CCP Critical limits are defined and validated.
2.10	Establish a monitoring system for each CCP CCPs are monitored so loss of control is detected.
2.11	Establish a corrective action plan Corrective actions are defined for when monitoring shows a CCP is out of control.
2.12	Validate the HACCP plan and establish verification procedures The plan is validated and verified as effective.
2.13	HACCP documentation and record-keeping Documentation and records support the HACCP plan.
2.14	Review the HACCP plan The plan is reviewed at least annually and whenever changes could affect safety.

3 Food safety and quality management system

3	Food safety and quality management system Documented, implemented management systems for food safety and quality.
3.1	Food safety and quality manual The site's procedures and working methods are documented and available.
3.2	Document control Documents are controlled so only current, authorised versions are in use.
3.3	Record completion and maintenance Records are legible, retained, protected and completed accurately.
3.4	Internal audits Fundamental A risk-based internal audit programme verifies that systems are implemented and effective.
3.5	Supplier and raw material approval and performance monitoring Suppliers and raw materials are risk-assessed, approved and monitored.
3.5.1	Management of suppliers of raw materials and packaging Fundamental Raw material and packaging suppliers are approved and monitored on the basis of risk.
3.5.2	Raw material and packaging acceptance, monitoring and management procedures Goods-in controls confirm materials meet requirements.
3.5.3	Management of suppliers of services Service suppliers are approved and monitored.
3.5.4	Management of outsourced processing Outsourced processes are controlled.
3.6	Specifications Specifications exist for raw materials, packaging and finished products, and are kept up to date.
3.7	Corrective and preventive actions Fundamental Failures are investigated, root cause identified where needed, and actions implemented and verified.
3.8	Control of non-conforming product Non-conforming product is identified, segregated and managed.
3.9	Traceability Fundamental Materials and product can be traced through all stages, and traceability is tested.
3.10	Complaint-handling Complaints are recorded, investigated, trended and used to drive improvement.
3.11	Management of incidents, product withdrawal and product recall Incidents are managed, and withdrawal and recall procedures are in place and tested.
3.12	Customer focus and communication Customer requirements are understood and communicated.

4 Site standards

4	Site standards The site, buildings and facilities are suitable and maintained.
4.1	External standards The site's surroundings and grounds are managed to prevent contamination.
4.2	Site security and food defence The site is secured, and a threat assessment and food defence plan are in place.
4.3	Layout, product flow and segregation Fundamental Layout and flow of materials, people and waste prevent contamination.
4.4	Building fabric, raw material-handling, preparation, processing, packing and storage areas Building fabric is suitable and maintained.
4.5	Utilities - water, ice, air and other gases Utilities are monitored so they don't contaminate product.
4.6	Equipment Equipment is suitable for its intended use and doesn't contaminate product.
4.7	Maintenance Planned maintenance and hygienic handover after maintenance.
4.8	Staff facilities Staff facilities are suitable and don't present a contamination risk.
4.9	Chemical and physical product contamination control Chemical and physical contamination risks are controlled.
4.9.1	Chemical control Chemicals are controlled to prevent product contamination.
4.9.2	Metal control Metal items such as blades and needles are controlled.
4.9.3	Glass, brittle plastic, ceramics and similar materials Brittle materials are controlled and breakages managed.
4.9.5	Wood Wood is controlled in open-product areas.
4.10	Foreign-body detection and removal equipment Detection and removal equipment is justified, set up and tested.
4.11	Housekeeping and hygiene Fundamental Cleaning is documented, verified and effective. Includes environmental monitoring.
4.12	Waste and waste disposal Waste is managed to prevent contamination and pests.
4.13	Management of surplus food and products for animal feed Surplus food and animal-feed products are controlled.
4.14	Pest management A pest management programme prevents infestation, with trend analysis of findings.
4.15	Storage facilities Storage maintains product safety and quality.
4.16	Dispatch and transport Dispatch and transport maintain product safety and quality.

5 Product control

5	Product control Product design, labelling, allergens, authenticity, packaging, testing and release are controlled.
5.1	Product design/development New products and changes are assessed and validated before launch.
5.2	Product labelling Labels are accurate, legal and approved.
5.3	Management of allergens Fundamental Allergens are risk-assessed and controlled to prevent cross-contact and ensure correct labelling.
5.4	Product authenticity, claims and chain of custody Vulnerability assessment for food fraud, and claims are substantiated.
5.5	Product packaging Packaging is suitable and controlled.
5.6	Product inspection, on-site product testing and laboratory analysis Testing is risk-based, and laboratories are competent.
5.7	Product release Product is released only when release criteria are met.

6 Process control

6	Process control Processes are controlled to produce safe, legal product of consistent quality.
6.1	Control of operations Fundamental Documented process specifications and monitoring ensure safe, consistent product.
6.2	Labelling and pack control Fundamental Controls ensure the correct label and packaging are used.
6.3	Quantity - weight, volume and number control Quantity control meets legal and customer requirements.
6.4	Calibration and control of measuring and monitoring devices Measuring devices are identified, calibrated and controlled.

7 Personnel

7	Personnel Staff are trained, hygienic, medically screened where needed and suitably clothed.
7.1	Training: raw material-handling, preparation, processing, packing and storage areas Fundamental Staff are competent, with training records and checks on effectiveness.
7.2	Personal hygiene: raw material-handling, preparation, processing, packing and storage areas Personal hygiene standards are documented and followed.
7.3	Medical screening Procedures cover illness and medical screening.
7.4	Protective clothing: employees or visitors to production areas Protective clothing is suitable and controlled.

8 Production risk zones

8	Production risk zones - high-risk, high-care and ambient high-care Additional controls for high-risk, high-care and ambient high-care production zones.

9 Traded products

9	Requirements for traded products Requirements for products bought and sold without processing on site.

Plain-English descriptions written for this site, not the Standard's wording. Only the clause areas TFCD refers to are listed. Check your own licensed copy of the Standard.

TFCD content is general guidance, not professional advice for your site. Always check requirements against your own licensed copy of the BRCGS Standard and your customers' codes of practice.