SQF, or Safe Quality Food, is a comprehensive assessment of a food manufacturing or processing facility's adherence to food safety and quality standards.
CanadaGAP is a food safety program for the fresh produce industry, based on HACCP principles. It covers good agricultural practices (GAP) for on-farm activities and good manufacturing practices (GMP) for packing and storage.
FSSC 22000 integrates ISO 22000 for comprehensive food safety management.
This certification covers multiple sectors such as food manufacturing, packaging, storage, distribution, and consumer products.
IFS Certification refers to a globally recognized certification system focused primarily on ensuring the safety, quality, and compliance of products and processes.
PrimusGFS certification is a food safety standard specifically designed for the fresh produce industry. It covers various aspects of food safety, including good agricultural practices (GAP), good manufacturing practices (GMP), and food safety management systems.
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BRCGS certification shows a site meets a BRCGS Global Standard, most often the GFSI-recognized Global Standard for Food Safety (Issue 9) for food manufacturers and processors. Kiwa ASI delivers BRCGS audits in the United States as a listed office of Kiwa's BRCGS-approved certification bodies, Kiwa Agri Food (UKAS-accredited, UK) and Kiwa España (ENAC-accredited).
Last updated September 28, 2026
A BRCGS specialist will reach out to discuss scope, scheduling and pricing.
BRCGS certification shows that a site meets a BRCGS Global Standard, most often the Global Standard for Food Safety, a GFSI-recognized standard for food manufacturers and processors. An approved certification body audits the site against every requirement, grades it from AA to D and records the result in the BRCGS Directory. BRCGS isn't required by law, but many retailers, foodservice companies and brand owners require it from their suppliers.
The standard was first published in 1998 by the British Retail Consortium. BRCGS, now part of LGC, says it was the first standard to be GFSI benchmarked, and it is used by over 22,000 sites in more than 130 countries. See how BRCGS fits within GFSI certification.
Issue 9 of the BRCGS Global Standard for Food Safety was published on August 1, 2022 and has applied to all BRCGS food safety audits since February 1, 2023. BRCGS is developing Issue 10 with an industry working group; no publication date has been announced, and Issue 9 stays in force until Issue 10 takes effect.
BRCGS Food Safety is recognized by the Global Food Safety Initiative, so it meets the GFSI requirement many retailers set for suppliers.
Sites are graded AA, A, B, C or D, with a plus sign (for example AA+) when the audit was unannounced.
Twelve fundamental clauses, from senior management commitment to labelling and pack control; a major against any of them means no certificate.
Certification status is held in the BRCGS Directory, where sites can share their audit reports with customers.
BRCGS publishes a separate Global Standard for each part of the supply chain. Kiwa ASI's US offices are listed in the BRCGS Directory for these programs:
Food and pet food manufacturers, processors and packers, including animal primary conversion. The main BRCGS standard.
Warehousing, transport and distribution of food, packaging and consumer products.
The BRCGS Gluten-Free Certification Program, for manufacturers of products sold with gluten-free claims.
An entry-level program for small and developing food sites, at Basic or Intermediate level, with a path to full Food Safety certification.
Note: BRCGS also publishes standards for packaging materials, agents and brokers, and other sectors. Kiwa ASI confirms which standard and scope fit your site before the audit.
Any food manufacturer or processor whose customers require GFSI-recognized certification can use BRCGS Food Safety, especially suppliers to UK and European retailers and to private-label programs.
Shelf-stable, chilled and frozen products, including canning, bottling, extrusion and thermal processing.
Co-packers and contract manufacturers producing under retailer or brand-owner labels.
Packhouses and fresh-cut processors washing, sorting, cutting and packing fruit, vegetables and salads.
Baked goods, chocolate, confectionery, snacks and cereals, where allergen and foreign-body control are critical.
Milk, cheese, yogurt and ice cream, with temperature, allergen and microbiological controls.
Slaughter, further processing and seafood, including the animal primary conversion requirements (5.9).
Soft drinks, juices, water and functional drinks, covering CIP, filling hygiene and water treatment.
Pet food and animal feed manufacturing, which carries its own requirements (5.8).
Ingredients, flavors, colors and additives supplied to other food manufacturers.
Note: Sites with high-risk, high-care or ambient high-care production zones must also meet section 8, and sites that store traded products can add section 9 to their scope.
BRCGS certification opens doors with retailers and shows buyers exactly how well a site performed.
Meets the GFSI-recognized certification requirement of retailers, foodservice companies and brand owners in North America, the UK and Europe.
An AA-to-D grade, with a plus for unannounced audits, gives buyers a clear measure of performance.
One BRCGS audit often replaces multiple second-party audits from individual customers.
Preparing for BRCGS tightens HACCP, traceability, allergen control, sanitation and training.
Certification status is held in the BRCGS Directory, and sites can share audit reports with customers in one click.
Issue 9 requires compliance with applicable food law in the country of production and sale, which supports FDA and USDA inspection readiness.
A BRCGS Food Safety audit assesses the site against every requirement of Issue 9. The auditor holds an opening meeting, inspects the production facility, reviews documents, runs a vertical audit with a traceability challenge and mass balance, and closes with a review of findings. A typical audit takes 2–3 days on site; the certification body sets the exact length with the BRCGS audit duration calculator, based on employee numbers, site size and the number of HACCP plans.
| Section | What the auditor checks |
|---|---|
| 1. Senior management commitment | Commitment and continual improvement (fundamental), food safety and quality culture plan, management review, organizational structure |
| 2. The food safety plan – HACCP | Codex-based HACCP plan, prerequisite programs, hazard analysis, CCPs, validation and verification (fundamental) |
| 3. Food safety and quality management system | Documents and records, internal audits, supplier approval, corrective and preventive action, traceability (4 fundamental clauses), complaints, incidents |
| 4. Site standards | Site security and food defence, layout, product flow and segregation (fundamental), building fabric, utilities, equipment, maintenance, staff facilities, contamination control, foreign-body detection, housekeeping and hygiene (fundamental), pest management, storage and transport |
| 5. Product control | Product design, allergen management (fundamental), authenticity and claims, packaging, testing, product release; 5.8 pet food and feed, 5.9 animal primary conversion |
| 6. Process control | Control of operations and labelling and pack control (both fundamental), quantity control, calibration of measuring and monitoring devices |
| 7. Personnel | Training in production and storage areas (fundamental), personal hygiene, medical screening, protective clothing |
| 8. Production risk zones | High-risk, high-care and ambient high-care zones: segregation, building fabric, equipment, cleaning, protective clothing (only where required) |
| 9. Traded products | Approval and performance of manufacturers of traded products, specifications, traceability (optional, only if included in scope) |
The grade depends on the number and severity of non-conformities. Unannounced audits earn the same grade with a plus (AA+ to D+).
| Grade | Non-conformities | Next audit |
|---|---|---|
| AA | 5 or fewer minors | 12 months |
| A | 6–10 minors | 12 months |
| B | 11–16 minors, or 1 major and up to 10 minors | 12 months |
| C | 17–24 minors, 1 major and 11–16 minors, or 2 majors and up to 10 minors | 6 months |
| D | 25–30 minors, 1 major and 17–24 minors, or 2 majors and 11–16 minors | 6 months |
| Not certificated | Any critical, 3 or more majors, a major against a fundamental clause, or more minors than the D limits | Full re-audit |
A C grade with two majors, and any D grade, needs a revisit (on site or remote) within 28 calendar days before a certificate can be issued.
A critical failure to comply with a food safety or legal issue.
A substantial failure to meet a statement of intent or clause, or evidence that raises significant doubt about product conformity. A major against a fundamental clause means no certificate.
A clause not fully met, where objective evidence shows product conformity is not in doubt.
Corrective actions: submit evidence of correction, a root cause analysis and a preventive action plan within 28 calendar days of the audit, or no certificate is issued. After a critical or a fundamental major, the re-audit can't take place sooner than 28 days, and an existing certificate is withdrawn.
BRCGS certification cost is driven mainly by audit duration: typically 2–3 days on site, set with the BRCGS audit duration calculator from employee numbers, site size and the number of HACCP plans. Budget across six areas:
Quoted per site from the calculated audit duration, plus reporting, technical review and travel.
A fee BRCGS charges for each audit, collected through your certification body.
AA, A and B sites are audited every 12 months; C and D sites every 6 months, which roughly doubles audit cost.
HACCP, internal auditor and BRCGS courses for your food safety team (Kiwa ASI course prices).
Gap assessments and implementation support, offered separately from certification by ASI Training and Consulting.
Building, equipment, zoning, allergen or pest control upgrades needed to meet Issue 9.
A stronger grade lowers long-term cost by keeping you on a 12-month cycle. Request a quote for audit pricing for your site.
Getting BRCGS certified takes 12 steps in three phases: preparation (steps 1–6), the certification audit (7–10) and maintenance (11–12). Most first-time sites need six to twelve months. Optional gap assessments are available from ASI Training and Consulting, LLC, which operates separately from the certification body.
Confirm whether your site needs Food Safety, Storage and Distribution, Gluten-Free or START!, and define the scope.
Download Issue 9 (a free PDF from the BRCGS Store) and read each section's statement of intent.
Compare current systems with every clause, starting with the 12 fundamental requirements.
Issue 9 requires senior management to plan, measure and review the site's food safety and quality culture.
Finalize the Codex-based HACCP plan, prerequisite programs, zoning, allergen and foreign-body controls.
Train staff, run internal audits against the standard and close gaps before the certification audit.
Choose announced or unannounced audits and agree the audit duration from the BRCGS calculator.
Typically 2–3 days on site: facility inspection, document review, vertical audit with traceability challenge and mass balance, and closing meeting.
Submit evidence, root cause analysis and a preventive action plan within 28 calendar days.
The certificate, audit report and grade are issued within 42 days of the audit and recorded in the BRCGS Directory.
Renewal audits fall in the 28 days before the 6- or 12-month anniversary; the certificate expires 42 days after it.
Sites in the announced program get at least one unannounced audit every three years.
Live virtual courses from ASI Training and Consulting, taught by experienced food safety trainers, for BRCGS internal auditing, HACCP and US regulatory requirements.
Plan, conduct and report internal audits against BRCGS Global Standards, from identifying non-conformities to verifying corrective actions.
Live virtual · Instructor-led
Dates on request. Ask about upcoming dates
Requirements of the BRCGS Global Standard for Storage and Distribution, from traceability and hazard control to audit preparation.
Live virtual · Instructor-led
Dates on request. Ask about upcoming dates
Develop, implement and maintain a Codex-based HACCP plan, the core of BRCGS section 2.
16 contact hours · 4 half-days · Live via Zoom · 8:30 AM–12:30 PM CT
Build an internal audit program that meets BRCGS clause 3.4, a fundamental requirement.
Full day · Live online · 8:30 AM–2:30 PM CT
FDA Preventive Controls for Human Food, for the PCQI who owns your FSMA food safety plan alongside BRCGS.
Live via Zoom · 8:30 AM–12:30 PM CT
Need to train 6+ people? Ask about on-site private training.
US-based auditors backed by Kiwa's BRCGS-approved certification bodies and global network.
Kiwa ASI delivers BRCGS audits in the United States as a listed office of Kiwa's BRCGS-approved certification bodies, Kiwa Agri Food (UKAS-accredited, UK) and Kiwa España (ENAC-accredited), so certificates are recognized worldwide and recorded in the BRCGS Directory.
Auditors with hands-on food industry experience, so findings are practical and audits run efficiently.
Audit dates planned around your production calendar, with clear communication through close-out.
Training and consulting come from ASI Training and Consulting, LLC, independently of the certification body.
Part of Kiwa, a testing, inspection and certification group operating in more than 30 countries.
BRCGS certification confirms that a site meets a BRCGS Global Standard, most often the Global Standard for Food Safety (Issue 9). An approved certification body audits the site, grades it AA, A, B, C or D, and records the result in the BRCGS Directory. The Food Safety standard is GFSI-recognized, so it meets the GFSI requirement many retailers set for suppliers.
Yes. The BRCGS Global Standard for Food Safety is recognized by the Global Food Safety Initiative (GFSI), and BRCGS says it was the first standard to be GFSI benchmarked. That means it meets the requirement of retailers and brand owners that ask suppliers for GFSI-recognized certification.
Issue 9 of the Global Standard for Food Safety is current. It was published on August 1, 2022 and has applied to all BRCGS food safety audits since February 1, 2023. BRCGS is developing Issue 10 with an industry working group; no publication date has been announced, and BRCGS says new issues usually allow about six months before audits begin.
Grades depend on the number and severity of non-conformities. AA allows 5 or fewer minors; A 6–10; B 11–16, or 1 major and up to 10 minors; C and D allow more minors or up to two majors. AA, A and B sites are audited every 12 months, C and D sites every 6 months. Unannounced audits earn the same grades with a plus, such as AA+.
Issue 9 has 12 fundamental requirements: senior management commitment (1.1), the HACCP food safety plan (2), internal audits (3.4), supplier management (3.5.1), corrective and preventive action (3.7), traceability (3.9), layout and product flow (4.3), housekeeping and hygiene (4.11), allergen management (5.3), control of operations (6.1), labelling and pack control (6.2) and training (7.1). A major against any of them means no certificate.
No certificate can be issued from that audit, and an existing certificate is withdrawn. The same applies to a major non-conformity against a fundamental requirement. The site needs a new full audit, which can't take place sooner than 28 calendar days after the failed audit, and some customers must be told straight away.
Evidence of correction, a root cause analysis and a preventive action plan must reach the certification body within 28 calendar days of the audit, or no certificate is issued. A C grade with two majors, and any D grade, also needs a revisit, on site or remote, within those 28 days.
Sites choose the announced program (fully on site), the blended announced program (a remote review of documents and records followed by an on-site audit, up to half remote; recertification only) or the voluntary unannounced program: one fully unannounced audit in the four months before the audit due date, graded AA+ to D+. Sites in the announced programs also get at least one unannounced audit every three years.
A typical BRCGS Food Safety audit takes 2–3 days on site, usually 8–9 hours a day. The certification body sets the exact length with the BRCGS audit duration calculator, based on full-time employees per main shift, the size of the facility and the number of HACCP plans; other factors can adjust it by up to 30%.
The main cost is the certification audit, priced from the audit duration (typically 2–3 days on site) plus travel, with a BRCGS service fee collected through the certification body for each audit. AA, A and B sites are audited every 12 months and C and D sites every 6 months, so a better grade lowers ongoing cost. Budget as well for training, optional consulting and any facility improvements. Call 1 (800) 477-0778 for a site-specific quote.
Every 12 months for AA, A and B grades and every 6 months for C and D. Renewal audits take place in the 28 days before the anniversary of the initial audit, and the certificate expires 42 days after that anniversary.
Issue 9 of the Global Standard for Food Safety is available from the BRCGS Store as a free PDF, with a printed copy for purchase. Start with the statement of intent at the top of each section, because auditors assess compliance against it.
Yes. Many sites hold more than one, for example Food Safety for manufacturing and Storage and Distribution for a warehouse. Each standard has its own requirements and certificate, and audits can often be combined into one visit; Kiwa ASI plans them to limit disruption.
Both are GFSI-recognized, so either can meet a customer's GFSI requirement. BRCGS began with UK retailers and is widely specified in the UK and Europe; SQF, run by the US-based FMI, is widely specified in North America. BRCGS grades sites AA to D, while SQF scores audits out of 100. Many buyers accept either. Compare with SQF certification.
Kiwa ASI's office in St. Ann, Missouri, is listed in the BRCGS Directory under Kiwa's BRCGS-approved certification bodies: Kiwa Agri Food (UKAS-accredited, UK) for Food Safety, Storage and Distribution and Gluten-Free, and Kiwa España (ENAC-accredited) for Food Safety and START!. Training and consulting are provided separately by ASI Training and Consulting, LLC.
No. Many sites implement BRCGS with their own team using the standard and BRCGS guidance. Consultants can help with gap assessments and documentation. Kiwa ASI's training and consulting are provided by ASI Training and Consulting, LLC, separately from the certification body, and using them has no effect on your audit outcome.
Tell us about your facility and we'll confirm the right standard, quote your audit and schedule around your production calendar.
Kiwa ASI delivers BRCGS audits in the United States as a listed office of Kiwa's BRCGS-approved certification bodies, Kiwa Agri Food (UKAS-accredited, UK) and Kiwa España (ENAC-accredited). All consulting services are offered through ASI Training and Consulting, LLC. All activity is conducted separately from our accredited certification body, ASI Food Safety, LLC, in order to safeguard against any conflicts of interest.