The compliance challenge
BRCGS is a detailed, prescriptive standard. Sites approaching it for the first time are often surprised by the depth of evidence expected around senior management commitment, site standards, product and process control, and the food safety and quality culture requirements.
Grading pressure adds to the difficulty: the number and category of non-conformances directly affects the grade a customer sees, so preparation matters as much as the system itself.
About this service
BRCGS consultancy begins with a gap assessment against the applicable issue of the Global Standard Food Safety, then works through system development, implementation and verification to a pre-certification assessment before the certification body attends.
Support covers both the documented system and the physical site standards that BRCGS auditors examine closely — fabrication, segregation, housekeeping, maintenance, foreign body control and hygiene practices.
Certification is issued by an independent accredited certification body. Consultancy prepares and supports the site; it does not award certification and cannot guarantee a grade.
Scope of support
- Initial gap assessment against the applicable BRCGS issue
- Senior management commitment and continual improvement evidence
- Food safety and quality plan
- HACCP development and review
- Food safety and quality management system documentation
- Site standards, fabrication, segregation and housekeeping
- Product control, including product development and labelling
- Process control and equipment validation
- Personnel requirements, hygiene, PPE and training
- Food safety and quality culture plan and measurement
- Supplier approval and performance monitoring
- Raw material risk assessment
- Specifications for raw materials, packaging and finished product
- Traceability systems and testing
- Recall, withdrawal and mock recall exercises
- VACCP and raw material fraud vulnerability assessment
- TACCP and food defence assessment
- Allergen management and validation of cleaning
- Environmental monitoring programs where applicable
- Internal audit program and auditor competency
- Corrective action and root cause analysis
- Pre-certification assessment
- Certification audit preparation and audit-day support
- Post-audit corrective action closure
- Ongoing certification maintenance between audits
How the consultancy works
- 1
Gap assessment
Clause-by-clause review of the documented system and site against the standard.
- 2
Project plan
Prioritised action plan with owners, timelines and the target audit window.
- 3
System development
Develop or revise the food safety and quality management system and HACCP.
- 4
Site standards
Address fabrication, segregation, hygiene, maintenance and foreign body controls.
- 5
Implementation
Train staff, run the records and build the evidence history auditors expect.
- 6
Internal audit
Complete the internal audit program and close findings with root cause analysis.
- 7
Pre-certification assessment
Simulate the audit, identify residual risks and close them before the certification body attends.
- 8
Audit support and closure
Support during the audit and with corrective action evidence afterwards.
Relevant standards
- BRCGS Global Standard Food Safety (current issue)
- BRCGS position statements and interpretation guidance
- GFSI benchmarking requirements
- Food Standards Code obligations that operate alongside certification
Who this suits
- Manufacturers required by a retailer or customer to hold BRCGS certification
- Sites moving from HACCP-only systems to a GFSI-recognised standard
- Certified sites seeking to improve grade or reduce non-conformances
- Sites transitioning to a new issue of the standard
Compliance and operational benefits
- A clear, prioritised path to audit readiness
- Documented system and physical site standards addressed together
- Evidence history built before the audit rather than reconstructed
- Structured root cause analysis that reduces repeat findings
- Support during and after the certification audit