When companies first hear about BRC V9, the reactions are usually the same: “It’s complicated.” “It’s only for big factories.” “We already have HACCP—why do we need this?”
I’ve guided teams of every size through implementation and audits, and most of the barriers weren’t technical—they were misconceptions. Once those myths disappear, the process feels clearer, more manageable, and a lot less intimidating.
So let’s clear up the most common misunderstandings quickly and simply.
Myth #1: “BRC V9 Is Only for Large Manufacturers” — Reality: SMEs Benefit Too
A lot of small and medium-sized businesses assume BRC is built for multinational manufacturers with massive teams and automation. That’s not true. The standard is scalable.
Whether you’re producing a single product line in one facility or supplying multiple brands across regions, BRC V9 adapts to the size and complexity of what you do—not the size of your company.
Some of the fastest-growing SMEs I’ve supported achieved major retail contracts only after becoming certified.
Pro Tip: Create a phased plan instead of trying to implement everything at once. It makes the process manageable and budget-friendly.
Common mistake: Postponing certification for “when we’re bigger” — only to lose potential contracts in the meantime.
Myth #2: “It’s Just Documentation Work” — Reality: It’s About Consistency and Behavior
Yes, documentation matters. But BRC isn’t looking for a binder full of procedures no one uses.
What really matters is how consistently those procedures are applied on the floor.
I’ve seen companies with flawless manuals but inconsistent hygiene practices—and auditors always spot the gap.
BRC requires:
Clear procedures
Proof they’re followed
Evidence the system works every day—not just before the audit
If the behaviors aren’t aligned, the documents don’t matter.
Myth #3: “If We Have ISO 22000 or HACCP, We Don’t Need BRC” — Reality: Retail Buyers Still Expect It
ISO 22000, FSSC 22000, and HACCP are excellent foundations, and they absolutely make BRC implementation easier—but they don’t replace it.
Retailers see BRC as evidence that your food safety system isn’t just designed—it’s performed, verified, and aligned with their expectations.
I’ve seen companies fully aligned with ISO systems still fail supplier approval because BRC certification was a required customer condition—not a nice-to-have.
Pro Tip: Think of ISO or HACCP as the engine—and BRC as the full vehicle ready for retail roads.
Myth #4: “Audits Are Designed to Catch You Out” — Reality: They Measure System Maturity
Some teams fear audits like they’re traps. But BRC audits aren’t “gotcha sessions.”
Auditors are there to verify compliance, consistency, and maturity—not perfection.
Teams that perform best treat audits as confirmation of what they already do daily, not a performance they rehearse once a year.
I’ve watched teams transform audit days from stressful events into calm, predictable routines simply by involving operators early and running internal mock audits.
Myth #5: “Certification Is Too Expensive” — Reality: The Return Often Exceeds the Cost
Yes, BRC comes with costs—implementation, training, audits. But the return isn’t theoretical.
Certified companies usually gain:
Better efficiency
Fewer product holds and reworks
Reduced waste and complaints
Stronger supplier confidence
Access to higher-value markets
One business I supported recouped their certification investment in under six months—simply by landing a private-label contract they previously weren’t qualified for.
FAQs — Quick Answers to Common Misconceptions
Is the unannounced audit mandatory for everyone? Not always. It depends on your grade and customer requirements.
Do all employees need training? Yes—but it can be role-specific and practical, not academic.
Can one single mistake cause a fail? Only if it’s a critical safety, legality, or KO-level breach. Most findings are improvement opportunities—not termination points.
Conclusion — Confidence > Confusion
Most of the fear around BRC comes from misunderstanding—not reality. Once you understand what the standard truly expects, the process becomes clearer, achievable, and even valuable beyond certification.
I’ve seen hesitant teams turn into confident, audit-ready operations—because they approached the journey with the right mindset, not fear.
👋 Hi, I’m HAFSA, and for the past 12 years, I’ve been on a journey to make ISO standards less intimidating and more approachable for everyone.
Whether it’s ISO 9001, ISO 22000, or the cosmetics-focused ISO 22716, I’ve spent my career turning complex jargon into clear, actionable steps that businesses can actually use.
I’m not here to call myself an expert—I prefer “enthusiast” because I truly love what I do.
There’s something incredibly rewarding about helping people navigate food safety and quality management systems
in a way that feels simple, practical, and even enjoyable.
When I’m not writing about standards, you’ll probably find me playing Piano 🎹, connecting with people, or diving into my next big project💫.
I’m an engineer specialized in the food and agricultural industry
I have a Master’s in QHSE management and over 12 years of experience as a Quality Manager
I’ve helped more than 15 companies implement ISO 9001, ISO 22000, ISO 22716, GMP, and other standards
My clients include food producers, cosmetics manufacturers, laboratories, and service companies
I believe quality systems should be simple, useful, and efficient.
