What Has Changed in BRCGS Issue 9? - Food Safety Culture: The concept of “Food Safety Culture” has developed and gained a new understanding and importance since the first day it was included in the standard. In this context, Article 1.1.2 has been substantially revised. - HACCP/Food Safety Plan: With the renewal of the Codex Alimentarius “Basic Principles of Food Hygiene” document, the wording of the HACCP concept in the second part of the BRCGS standard has been updated. - Outsourced Processes: As a result of the analyses made, it was determined that too many questions were received about the definition of outsourced processes. Therefore, the definition of this concept and some of its requirements have been updated in the BRCGS standard. - Equipment: According to the results of the evaluation published by the GFSI, new requirements regarding the hygienic design of food structures and equipment have been announced. These requirements have been thoroughly reviewed by the BRCGS and have been substantially overhauled in BRCGS standard Article 4.6. - Animal Primary Conversion (Meat, Poultry and Fish Slaughter Facility/Ship): Additional requirements that these facilities must comply with were announced by the BRCGS as a “Position Statement” in May 2021; however, with Issue 9, this notice is included in the content of the standard. - Additional Modules: With Issue 9, Global G.A.P Chain of Custody, Meat Supply Chain Assurance, Meeting FSMA Requirements for Food have been revised. - Colour Codes of Requirements: The items in the standard that need to be audit remotely and/or onsite have been reviewed for Blended (Hybrid) inspections and necessary changes have been made. - Mandatory Unannounced Audits: An unannounced audit protocol published by GFSI in 2020 and made mandatory in 2021 has been included in the new issue with all its details.