Document Name & Link
Version 1.1: 24th August (published post 27th Aug)
Version 1: 12th August 2020
NEW: Version 1.1
Updated to widen the scope to include food products and therefore reference to the Food Safety Standard.
Guidance on the manufacturing of CBD products (cannabis).
Version 1 13th July 2020
Details on how to complete a BRCGS blended audit, which is part remote and part on site.
Version 1 dated: 27th May 2020
Version 2 dated and released: 29th May 2020
Version 3 dated and released: 6th July 2020
NEW: Version 3
Where an audit cannot be arranged because of lack of availability of auditors, the site has 3 options:
- arrange the audit with another certification body
- apply a certificate extension and book in the audit at the next available time
- book in the audit and allow the current certificate to expire (the normal major will not be applied in this situation)
They have also stated that details for loaning auditors and blended audits are available in position statements BRCGS082 and BRCGS080.
Change to witness auditor details, although we can’t tell you what these changes were – as version 1 wasn’t published on the website.
Guidance for CB’s and sites on how audits should be conducted when restrictions are lifted.
Dated 23rd May 2020
Released 28th May 2020
NEW: Version 1
Provides details of the new Certificate Extension PLUS option – which is voluntary and not GFSI recognised.
14th May 2020
Fees added for certificate extensions.
Introduction of fee for certificate extensions. Update on unannounced audits – they are suspended by you can choose to go ahead. Update on due dates and change to the certificate text.
Provides guidance on certificate extensions during the Coronavirus pandemic.
17th March 2020
(although it wasn’t published on 23rd April when we last looked)
NEW: Version 3
Clarifies that not all products require environmental monitoring based on risk.
Clarifies that fully cooked crustaceans must be handled in a high risk area. High care areas will be permitted until issue 9 is published, however, there must be robust and validated food safety controls in place to prevent pathogenic contamination of cooked products. Effective 3rd Sept 2019 (i.e. immediate effect)
From issue 9 all fully cooked crustacean products must be handled in high risk facilities. Effective issue 9
Provides clarity for minor and major non-conformances against the culture clause (1.1.2). Effective 1st June 2019
Also clarifies that a site will not get a non-conformance if they haven’t completed their one year review, because one year has not yet passed from the go live date of issue 8. Effective 1st June 2019
Clarifies that sites cannot change certification body if; they fail their audit (and therefore lose their certificate) or if they want to re-do their audit early to improve their grade (as the last audit was downgraded), unless agreed in writing with BRC prior to the audit. Also, that if a site fails an audit, they can go to a new certitfication body if 6 months has passed with BRC agreement, as this is treated as a new audit. Effective 1st June 2019
Last reviewed 18th Sept 2020