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Food Safety Command Center 19 items

BRCGS Food Safety Issue 9 Audit Checklist

Pre-audit checklist aligned to the BRCGS Global Standard for Food Safety Issue 9 fundamental and general requirements.

BRCGSGFSIBRCGS Issue 9

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Senior Management Commitment (Clause 1)

  • Is there a documented food safety and quality policy communicated to all staff? *
  • Is a management review conducted at planned intervals with documented actions? *
  • Is there a confidential reporting system for product safety concerns (food safety culture)? *
  • Is a documented food safety culture improvement plan in place? *

Food Safety Plan HACCP (Clause 2)

  • Is the HACCP plan based on Codex principles and led by a trained team? *
  • Are prerequisite programs documented and validated? *
  • Are critical limits validated and monitoring procedures defined for each CCP? *

Food Safety & Quality Management System (Clause 3)

  • Is an internal audit program covering the full scope of the standard implemented? *
  • Is a supplier approval and performance monitoring procedure documented? *
  • Is traceability tested across the full supply chain within 4 hours? *
  • Are product recall and withdrawal procedures documented and tested annually? *

Site Standards (Clause 4)

  • Is a site security and food defense plan documented and risk-assessed? *
  • Are high-care/high-risk zones defined with appropriate segregation controls? *
  • Is an environmental monitoring program in place for high-risk production areas? *
  • Is a preventive maintenance program maintained for equipment affecting product safety? *

Product & Process Control (Clauses 5-6)

  • Is allergen handling risk-assessed with validated cleaning and segregation controls? *
  • Is product authenticity/food fraud vulnerability assessed and mitigated? *
  • Is label and artwork accuracy verified against product specification? *
  • Is weight/volume and quantity control managed against legal requirements? *

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