NEW: the ISO 14001:2026, ISO/IEC 17020:2026 and FSSC 22000 V7 documentation kits are now available.
BRCGS Food Safety Issue 9: mandatory since February 1, 2023 for any GFSI-recognized certification.
Documentation kit · BRCGS Issue 9

Your BRCGS V9 documentation, without starting from scratch.

Word and Excel templates to structure your system, adapt your procedures and prepare your audit evidence.

  • 9 chapters of the standard and 12 fundamental clauses
  • HACCP, TACCP, VACCP, audits and traceability
  • 129 editable files and a requirement mapping
  • GFSI: internationally recognized standard
Buy the kit · $389
Single-site licenseInstant download30-day money-back guarantee
BRCGS V9 documentation kit
129
Documents included
9
BRCGS V9 chapters covered
12
Fundamental clauses addressed
GFSI
Globally recognized standard
Who this kit is for

Built for food manufacturing, processing and packing sites.

Four profiles, one need: a BRCGS V9 documentation base ready to adapt.

Food manufacturers

Manufacturing and processing, own brand or private label.

Own brandPrivate labelRetail

Co-packers and contract manufacturers

Packing, assembly or primary processing on behalf of brand owners.

PackingAssemblyRetailer listing

Ingredient producers

Raw materials and ingredients for industry, foodservice or pet food.

IngredientsRaw materialsB2B

Consultants and advisory firms

A validated documentation base to start client engagements without a blank page.

Client engagementsFirm license on request

What is in the kit

129 documents organized by BRCGS V9 chapter.

The kit covers all 9 chapters of BRCGS Food Safety Issue 9 and its 12 Fundamental Requirements. A single major nonconformity on one of them means no certificate at the initial audit, or withdrawal at a later audit.

Master document list · BRCGS Food Safety Issue 9

Version 2.0, May 2026
129 documents · 83 Word · 46 Excel

Chapter 1 · Senior management commitment

12 documents · Policy, culture plan, objectives, management review, confidential reporting, organization.
  • W
    Annual Management Review Procedure
  • W
    Confidential Reporting Procedure
  • W
    Management Review Minutes
  • W
    Monthly Food Safety Meeting Minutes
  • W
    Organization Chart and Reporting Responsibilities
  • W
    Food Safety and Quality Culture Plan
  • W
    Monthly Food Safety Meeting Program
  • X
    Food Safety Culture Survey and Action Plan
  • X
    Food Safety and Quality Objectives Sheet
  • X
    Confidential Reporting Register
  • X
    Responsibilities and Designated Deputies Matrix
  • W
    Food Safety and Quality Policy

Chapter 2 · HACCP food safety plan

14 documents · HACCP team, PRPs, product description, flow diagrams, hazard analysis, CCPs, master plan, validation.
  • W
    HACCP Validation and Verification Procedure
  • W
    CCP and oPRP Deviation Management Form
  • W
    Product and Product Group Description Records
  • W
    Intended Use and Vulnerable Populations Identification
  • W
    HACCP Validation and Verification Report
  • W
    Annual Flow Diagram Verification Record
  • W
    Process Flow Diagrams by Product
  • X
    Daily CCP Monitoring Record
  • X
    oPRP Monitoring Sheet
  • X
    Hazard Analysis (bio, chem, phys, radio, allergen, fraud)
  • X
    CCP Decision Tree and Determination Table
  • X
    Master HACCP Plan, Critical Limits, Monitoring, Corrective Actions
  • X
    Prerequisite Programs (PRP) List
  • W
    Multidisciplinary HACCP Team Charter

Chapter 3 · Food safety and quality management system

23 documents · Manual, document control, internal audits, suppliers, specifications, corrective actions, traceability, recall.
  • W
    Document Control Procedure
  • W
    Creation and Retention of Records Procedure
  • W
    Documented Monthly Factory Inspection Procedure, Open-Product Areas
  • W
    Raw Material Risk Assessment Procedure
  • W
    Raw Material and Packaging Supplier Approval Procedure
  • W
    Service Provider Management Procedure
  • W
    Outsourced Processing Procedure
  • W
    Specification Management Procedure, Raw Materials, Packaging, Finished Products
  • W
    Corrective and Preventive Action Procedure, Root Cause Analysis
  • W
    Control of Nonconforming Product Procedure
  • W
    Traceability Procedure, 4-Hour Test
  • W
    Customer Complaint Management Procedure
  • W
    Incident, Withdrawal, and Recall Management Procedure
  • W
    Internal Audit Report and Nonconformity Form
  • W
    Corrective Action Form with Root Cause Analysis (5 Whys, Fishbone)
  • W
    Supplier Approval File
  • W
    Incident, Withdrawal and Recall Form
  • W
    Nonconforming Product Record
  • X
    Monthly Plant Inspection Record
  • X
    Customer Complaints Register and Trend Analysis
  • X
    Traceability Test Sheet with 4-Hour Timing
  • X
    Annual Internal Audit Program with a Minimum of 4 Dates
  • W
    Food Safety and Quality Manual

Chapter 4 · Site standards

29 documents · Site security, TACCP, site plan, utilities, equipment, maintenance, foreign bodies, cleaning, pest control, dispatch.
  • W
    Site Security and Access Control Procedure
  • W
    Utilities Management Procedure, Water, Ice, Air, Gas
  • W
    Equipment Management and Qualification Procedure
  • W
    Employee-Only Facilities Procedure
  • W
    Chemical and Physical Contamination Control Procedure
  • W
    Wood and High-Risk Materials Management Procedure
  • W
    Foreign Body Detection and Removal Equipment Procedure
  • W
    Metal Detector and X-Ray Calibration Procedure
  • W
    Clean-in-Place (CIP) Procedure
  • W
    Waste Management Procedure
  • W
    Surplus and Animal Feed Product Management Procedure
  • W
    Shipping, Storage, and Transport Procedure
  • W
    Maintenance Work and Food-Safe Return-to-Service Form
  • W
    Threat Assessment and Food Chain Protection Plan (TACCP)
  • W
    Site Plan, Layout, Flows, Risk Zone Separation
  • W
    Building Envelope Maintenance Plan
  • W
    Pest Control Plan
  • X
    Site Access Log, Visitors and Contractors
  • X
    Waste Tracking Log
  • X
    Water, Ice, Air and Gas Analysis Log
  • X
    Truck and Shipping Inspection Record
  • X
    Metal and X-Ray Detection Record, Hourly and Start and End of Production Test
  • X
    Cleaning Record to Be Signed
  • X
    Pest Sighting Log and Trap Map
  • X
    Cleaning Validation Report with ATP Swabs and Microbiology
  • X
    Preventive Maintenance Plan
  • X
    Documented Cleaning and Sanitation Schedule
  • X
    Environmental Monitoring Program
  • X
    Glass and Brittle Plastic Register

Chapter 5 · Product control

16 documents · Design, labeling, allergens, food fraud, packaging, testing, shelf life, product release.
  • W
    Product Design and Development Procedure
  • W
    Compliant Product Labeling Procedure
  • W
    Allergen and Changeover Cleaning Validation Procedure
  • W
    Product Authenticity and Chain of Custody Procedure
  • W
    Product Packaging Management Procedure
  • W
    Product Inspection and Laboratory Testing Procedure
  • W
    Product Shelf-Life Validation Procedure
  • W
    Finished Product Release Procedure
  • W
    New Product Design File
  • W
    Shelf Life and Aging Study Report
  • X
    Allergen Changeover Record with Validation
  • X
    Allergen and Use-By Date Labeling Verification Record
  • X
    Internal and External Laboratory Analysis Report
  • X
    Finished Product Release Record by Quality Manager
  • X
    Allergen Risk Assessment and Product Matrix
  • X
    Food Fraud Vulnerability Assessment (VACCP)

Chapter 6 · Process control

10 documents · Operations control, production start-up, line labeling, quantity control, calibration, rework.
  • W
    Control of Operations Procedure
  • W
    Labeling and Control of Packed Products Procedure
  • W
    Weight, Volume, and Count Control Procedure
  • W
    In-Process Control and Rework Procedure
  • W
    Rework Record
  • X
    Production Start-Up Record
  • X
    Instrument Calibration Record
  • X
    Weight, Volume, and Quantity Check Sheet
  • X
    Calibration and Metrological Verification Schedule
  • X
    Measuring and Monitoring Equipment Register

Chapter 7 · Personnel

9 documents · Training and competence, hygiene, medical screening, protective clothing, visitors.
  • W
    Personal Hygiene Procedure
  • W
    Medical Screening and Illness Management Procedure
  • W
    Protective Clothing Procedure, Personnel and Visitors
  • W
    Visitor and Contractor Management Procedure
  • W
    Training Effectiveness Evaluation Form
  • W
    Return-from-Illness and Return-from-Travel Medical Questionnaire
  • W
    Visitor Induction Record with Hygiene Commitment
  • X
    Food Safety Training Plan
  • X
    Training and Position Qualification Register

Chapter 8 · High-risk, high-care and ambient high-care zones

7 documents · Zone classification, layout, building fabric, dedicated facilities, environmental monitoring.
  • W
    Classification of High-Risk, High-Care, and Ambient Zones
  • W
    Layout, Flows, and Separation of Sensitive Zones Procedure
  • W
    Fabric, Equipment, and Maintenance of Sensitive Zones Procedure
  • W
    Personnel Facilities and Dedicated Clothing Procedure
  • X
    Listeria and Salmonella Environmental Monitoring Report
  • X
    Changing Room and Dedicated Clothing Log
  • X
    Enhanced Cleaning and Environmental Monitoring Plan for High-Care Areas

Chapter 9 · Traded products

4 documents · HACCP plan, manufacturer approval, specifications, traceability and legality of traded products.
  • W
    Procedure for Approving Manufacturers and Packers of Traded Products
  • W
    Specifications and Inspections of Traded Products
  • W
    Traceability and Legality Procedure for Traded Products
  • X
    HACCP Plan Specific to Traded Products

Audit and control

5 documents · Internal audit checklist, 12 fundamentals checklist, normative mapping, recall exercise.
  • W
    Annual Recall Plan Test Procedure, Mock Recall
  • W
    Annual Mock Recall Exercise Report
  • X
    Checklist of the 12 Fundamental Clauses
  • X
    BRCGS V9 Standard Mapping Matrix and Documents
  • X
    BRCGS V9 Internal Audit Grid, 9 Chapters and 12 Fundamentals
Full master document list, implementation checklist and one complete procedure in the free sample.
Why this kit exists

BRCGS V9 cannot be written from a blank page.

9 chapters, over 300 requirements, 12 fundamental clauses. Each one calls for procedures, records and evidence.

Clause 1.1.2

Food safety culture is audited

Documented plan, measured indicators, dated action plan, annual review. A window-dressing document does not pass.

Every 3 years

An unannounced audit is mandatory

At least one unannounced audit per 3-year cycle. The documentation system has to live all year, not just before the audit.

Private label

Retailers require BRCGS

US, UK, European and Canadian retailers: no certificate, no listing, especially for private-label products.

$12,000 to $30,000

A consulting engagement is costly

20 to 50 consultant days for the writing alone. The kit provides that base, your budget goes to field implementation.

Clause-by-clause mapping

Every BRCGS V9 requirement → one document in the kit.

Chapter by chapter, the normative text and the documents provided. This is what a BRCGS auditor or a customer asks to see first.

1.1 · Senior management commitment
Fundamental
Signed policy (1.1.1), food safety culture plan with 6 mandatory elements (1.1.2), quarterly objectives (1.1.3), annual management review (1.1.4), monthly meetings (1.1.5), confidential reporting (1.1.6)
Signed food safety policyFood safety culture planFood safety objectivesManagement reviewMonthly meetings minutesWhistleblowing procedure
1.2 · Organizational structure
Org chart, clearly distributed responsibilities, designated deputies (1.2.1), staff awareness (1.2.2)
Organization chartResponsibilities matrix
2 · HACCP
Fundamental
HACCP plan compliant with the 7 principles / 12 steps of Codex Alimentarius: team (2.1), PRPs (2.2), product description (2.3), intended use (2.4), flow diagram (2.5-2.6), hazard analysis (2.7), CCPs (2.8), critical limits (2.9), monitoring (2.10), corrective actions (2.11), validation and annual verification (2.12), documentation (2.13)
HACCP team charterPRP listProduct descriptionsFlow diagramsHazard analysisCCP decision treeMaster HACCP planHACCP validation
3.1 to 3.3 Documentation system
Food safety manual (3.1), document control with master list (3.2), records retention shelf life + 12 months (3.3)
Food Safety ManualDocument controlRecords management
3.4 · Internal audits
Fundamental
Program with at least 4 staggered audit dates (3.4.1), competent and independent auditors (3.4.2), reports with objective evidence (3.4.3), separate documented factory inspections, monthly for open product zones (3.4.4)
Internal audit programV9 audit checklistFactory inspection procedure
3.5.1 · Raw material/packaging suppliers
Fundamental
Documented raw material risk assessment updated every 3 years (3.5.1.1), risk-based approval procedure, GFSI certification, audit, or questionnaire (3.5.1.2), continuous performance monitoring (3.5.1.3), supplier database (3.5.1.4), traceability through agents/brokers (3.5.1.5-3.5.1.6)
Raw material risk assessmentSupplier approvalSupplier performanceSupplier database
3.5.2 to 3.5.4 Receiving, services, outsourced processing
Risk-based raw material receiving procedure (3.5.2), service provider management (3.5.3), approved and controlled outsourced processing (3.5.4)
Raw material receivingService providersOutsourced processing
3.6 · Specifications
Up-to-date specifications for raw materials / packaging / finished products, reviewed every 3 years (3.6.4)
Raw material specsFinished product specs
3.7 · Corrective actions
Fundamental
Procedure for management and correction with root cause analysis and preventive actions (3.7.1), documented investigation / evaluation / deadline / responsible / effectiveness verification (3.7.2)
CAPA procedureRoot cause analysis
3.8 · Nonconforming products
Identification, secure storage, documented disposition, traceability of nonconforming products (3.8.1)
Nonconformity control
3.9 · Traceability
Fundamental
Documented procedure (3.9.1), identification at every step (3.9.2), annual mass-balance test, traceability under 4 hours (3.9.3), traceability of rework (3.9.4)
Traceability procedureTraceability test
3.10 to 3.11 Complaints, incidents, withdrawal, recall
Complaints with trend analysis (3.10), incident procedure including cybersecurity (3.11.1), withdrawal/recall procedure (3.11.2), annual recall plan test (3.11.3), CB notification within 3 business days in case of incident (3.11.4)
Complaints managementIncident managementRecall procedureMock recall
4.3 · Site layout, flow, separation
Fundamental
Risk assessment of production zones per Annex 2 (4.3.1), full site plan with personnel/raw material/waste/recycled flows (4.3.2), visitor information (4.3.3), flows that don't compromise safety (4.3.4-4.3.6)
Site planRisk zoningProcess flows
4.1 to 4.2 Site exterior, security, and TACCP
External standards and security (4.1), threat assessment and food chain protection plan against malicious acts, reviewed annually (4.2)
Site securityThreat assessmentTACCP plan
4.4 to 4.8 Building envelope, utilities, equipment, maintenance
Wall, floor, ceiling, door, lighting, ventilation finish (4.4), water/ice/air/gas management (4.5), equipment (4.6), preventive maintenance (4.7), staff facilities (4.8)
Building envelopeUtilitiesEquipment managementPreventive maintenanceStaff facilities
4.9 to 4.10 Contamination and foreign bodies
Chemical and physical control (4.9), brittle glass and plastic register (4.9.3), wood (4.9.5), detection/removal equipment: filters (4.10.2), metal detectors/X-ray (4.10.3), magnets (4.10.4), optical sorting (4.10.5)
Contamination controlGlass/plastic registerForeign body detectionDetector calibration
4.11 · Housekeeping and hygiene
Fundamental
Documented cleaning and disinfection procedures (4.11.2), acceptable limits (4.11.3), pre-use cleanliness verification (4.11.5), clean-in-place CIP (4.11.7), environmental monitoring (4.11.8)
Cleaning & disinfection planCIP procedureEnvironmental monitoring
4.12 to 4.16 Waste, pests, storage, transport
Waste management (4.12), surplus and animal feed (4.13), pest control (4.14), storage (4.15), dispatch and transport (4.16)
Waste managementPest controlStorageDispatch and transport
5.1 to 5.2 Design, labeling
Design and development with risk study (5.1), labeling compliant with the legislation of the country of sale (5.2)
Product designLabeling
5.3 · Allergen management
Fundamental
Per-product allergen risk assessment, allergen matrix, change-over procedure, allergen cleaning validation
Allergen matrixAllergen change-overCleaning validation
5.4 to 5.7 Authenticity, packaging, inspection, release
Food fraud vulnerability assessment VACCP (5.4.2), claims and chain of custody (5.4), packaging (5.5), inspection and laboratory analyses (5.6), product release (5.7)
VACCPAuthenticityPackagingProduct inspectionProduct release
5.8 to 5.9 Animal feed and primary conversion
Pet food and animal feed (5.8), primary animal conversion (5.9), applies only to relevant sites
Animal feedPrimary conversion
6.1 · Control of operations
Fundamental
Documented control of every key production operation, process parameters, in-process verifications, rework management
Operations controlIn-process control
6.2 · Labeling and packed products
Fundamental
Verification of correct labeling at every line start-up and at every batch change, traceability of printed packaging
Packed product labeling
6.3 to 6.4 Quantity and calibration
Weight, volume, and count control (6.3), measuring device calibration and verification plan (6.4)
Net quantity controlCalibration planMetrology register
7.1 · Training
Fundamental
Initial and ongoing training plan for all handling zones, HACCP training, position-specific qualification register, effectiveness evaluation
Training planQualifications register
7.2 to 7.4 Hygiene, health, clothing
Personal hygiene in handling zones (7.2), medical examinations and communicable diseases (7.3), personal and visitor protective clothing (7.4)
Staff hygieneMedical examinationsProtective clothing
8 · High-risk / high-care zones
Classification per Annex 2, reinforced layout and flows (8.1), specific envelope (8.2), dedicated equipment (8.3), dedicated staff facilities (8.4), reinforced hygiene (8.5), waste (8.6), dedicated clothing (8.7)
Zone classificationHR/HC layoutReinforced hygieneDedicated clothing
9 · Traded products (if applicable)
HACCP plan specific to traded products (9.1), manufacturer/packer approval (9.2), specifications (9.3), inspections and analyses (9.4), legality (9.5), traceability (9.6)
Traded products HACCPManufacturer approvalTraded product traceability
Not included
Site-, line-, and product-specific documents, which must be drafted case by case by your HACCP team and your quality team
Final site-specific HACCP study (per product family)Real flow diagrams of your linesFinished product technical sheets (per SKU)Signed supplier agreements (per raw material)Manufacturing formulations and recipesProduction work instructions (per product)Finished product shelf-life studies (per SKU)Specific analytical control plans (per product)
XThe kit also contains an Excel mapping matrix (BRCGS V9 normative mapping and documents), to complete with your own documents.

Technical compliance

The points an experienced BRCGS auditor checks.

Twelve Issue 9 requirements auditors check first. The kit addresses them one by one.

Culture plan: 6 mandatory elements

Communication, training, employee feedback, behaviors, indicators, dated action plan.

Fundamental 1.1.2

Confidential reporting

Open to all staff, mechanism communicated, documented evaluation.

1.1.6

Internal audits: 4 dates minimum

Program spread over the year, independent auditors, all activities covered.

Fundamental 3.4.1 to 3.4.3

Monthly factory inspections

Separate from internal audits, hygiene and building condition, open-product areas.

3.4.4

Raw material risk review every 3 years

Reviewed at each material or supplier change, any new risk or recall.

Fundamental 3.5.1.1

Traceability in under 4 hours

Annual test with mass balance, upstream and downstream, rework included.

Fundamental 3.9.3

CB notified within 3 working days

Any significant incident, root cause analysis and action plan within 21 days.

3.11.4

Cybersecurity in incident management

IT system failure or attack covered by the incident procedures.

3.11.1

Annual recall plan test

Procedure tested at least once a year, timing of key activities recorded.

3.11.3

Outsourced processing

Risk-based approval, service specification, checks at receipt.

3.5.4

Environmental monitoring

Documented program, separate from cleaning, micro and allergen trends.

4.11.8

Clean-in-place, a separate requirement

CIP validation and verification handled apart from manual cleaning.

4.11.7
GFSI

BRCGS: international recognition

Recognized by the Global Food Safety Initiative and used by about 25,000 sites in over 120 countries.

United KingdomEuropean UnionNorth AmericaAustralia and New ZealandSouth AfricaAsia
BRCGS V9 flash audit

Where do you stand today?

Answer the 12 questions covering the 12 fundamental clauses of Version 9: the requirements where a single major nonconformity triggers non-certification or certificate withdrawal. Instant result, free, no personal information required.

Question 1 / 12
Fundamental 1.1: Senior management commitment
0
/ 100

Get the BRCGS V9 package · $389
Deployment process

From order to certification audit, here is the route.

1
Day 1

Download

Full ZIP: 129 Word and Excel documents.

2
Weeks 1 to 6

Customization

Logo, org chart, products, lines, zones, suppliers.

3
Weeks 6 to 14

Implementation

Training, records, environmental monitoring, mock recall.

4
Weeks 14 to 18

Mock audit

Internal audit with the kit's V9 checklist, action plan, certification readiness.

Typical timeline: 14 to 18 weeks. Shorter for a site already certified to ISO 22000 or IFS.
Need a hand? Our consultants can tailor the kit to your site and support the rollout, on quote.
Request a quote
They use the kit

What companies using the kit say.

★★★★★

A solid starting point. The procedures are well structured and spared us most of the writing. Adapting them to our lines was real work, but we reached the audit with a complete file.

S
Steven
Quality Manager · Food manufacturer, USA
★★★★★

The authors know V9. The food safety culture section and the 12 fundamentals checklist guided our whole preparation.

T
Tom
Quality Director · Private label co-packer, UK
★★★★★

We came from ISO 22000. The kit mainly saved us time on the writing, and the mapping made discussions with the auditor easier.

A
Amanda
Food Safety Manager · Mid-sized food manufacturer, Canada
★★★★★

Word files that are easy to rework, a well-built HACCP, accurate vocabulary. A few forms to adjust to our organization, nothing blocking.

P
Patrick
Production Manager · Primary processing site, Australia
Risk-free

30-day guarantee, no questions asked.

30-day money-back guarantee

You test the package. If you change your mind, we refund you.

You have 30 days to download the package, review its content, open the documents, and verify that the writing quality matches your expectations. If something is off, you write us an email, no justification needed, and the refund is processed within 5 business days. That simple.

Frequently asked questions

Answers to your most common questions.

Is the kit enough to get BRCGS V9 certified?

No. It provides the required documentation. Certification depends on implementation on site: training, records, traceability test, recall exercise, internal audits.

Are the documents editable?

Yes. 83 Word files and 46 Excel files, no locked PDFs. Neutral layout, ready for your logo and references.

Does the kit include a HACCP plan for my products?

It includes the method and the supports: HACCP team charter, PRPs, hazard analysis with examples, CCP decision tree, master plan, monitoring forms. The final study per product family remains for your team to carry out.

Does the license cover several plants?

It covers one production site, with unlimited internal use. Multi-site groups or consulting firms: contact us for a suitable license.

When will I receive the files?

As soon as payment is confirmed: a link on the confirmation page and by email. 10 MB ZIP, folders by document type.

What if the kit does not suit me?

You have 30 days to review it. Write to support@qse-academy.com explaining what does not meet your needs: the refund is issued to your original payment method, 4 to 5 business days after processing.

Take the next step

Your BRCGS V9 documentation. Ready today.

129 Word and Excel documents, instant download after payment.

Buy the kit · $389
30-day money-back guaranteeInstant download12 months of updates
BRCGS V9 documentation kit