BRC Audit: What They Mean for Food Businesses

The British Retail Consortium Global Standards (BRCGS) were developed to help food producers, processors, and suppliers meet rigorous safety and quality management benchmarks. While the standards initially served as a means for U.K. retailers to vet their suppliers, they have evolved into an internationally recognized framework endorsed by the Global Food Safety Initiative (GFSI).

In the United States, food businesses, including central kitchens serving restaurant chains, use BRC certification to reassure clients that their products meet stringent requirements for safety, legality, and quality. For restaurants that rely on packaged ingredients or operate commissary kitchens, preparing for a BRC audit ensures consistent standards, protects your reputation, and keeps you competitive in a market where food safety culture requirements are non-negotiable.

BRC audits are the cornerstone of certification. Independent auditors assess how well a company’s food safety management system meets the BRC Global Standard for Food Safety. Achieving a high grade not only demonstrates compliance but also protects brand reputation and opens doors to new markets. Understanding the audit process and preparation strategies is vital for operators managing commissary kitchens or sourcing packaged ingredients who want to achieve a successful audit.

What Is a BRC Audit?

A BRC audit is a formal assessment performed by an accredited certification body. Its purpose is to verify that a facility’s food safety and quality management system meets all the requirements of the BRC Global Standard. The audit covers policies, procedures, documentation, and practices across the site, from raw material sourcing through product release. It includes:

• Review of HACCP-based food safety plan: Auditors examine the hazard analysis and critical control point (HACCP) plan, confirming that it identifies hazards, defines critical limits, and describes monitoring, corrective actions, and verification.
• Evaluation of management commitment: Senior management must demonstrate leadership, allocate resources, set objectives, and promote a positive food safety culture.
• Inspection of the physical facility: This includes building condition, equipment maintenance, pest control measures, production risk zones, and segregation of raw and finished goods.
• Assessment of operational controls: Auditors look at process control, cleaning and sanitation, allergen management, labeling and packaging, product testing, and traceability.
• Review of documentation: Procedures, training records, supplier approvals, internal audits, complaint handling, and corrective actions must be documented and kept up to date.

BRC audits are rigorous, often lasting several days and involving detailed checks against hundreds of requirements. They result in a report with identified non-conformities, recommended corrective actions, and a final grade.

Why BRC Certification Matters

Certification to the BRC Global Standard offers several benefits:

• Market access: Many retailers and large foodservice companies require suppliers to have GFSI-recognized certification. BRC meets this expectation, expanding opportunities for producers and commissaries.
• Risk reduction: Implementing the standard improves hazard analysis, documentation, and process control. These controls reduce the risk of contamination, recall, and foodborne illness, protecting both consumers and the business.
• Brand reputation: High scores demonstrate a commitment to safe food and quality management. Displaying certification logos signals professionalism and helps differentiate your brand.
• Continuous improvement: The standard emphasises ongoing compliance and regular internal audits. This creates a culture of improvement rather than a one-time checklist.

For restaurants using third-party suppliers, BRC certification provides assurance that ingredients are safe and consistent. For those operating their own production facilities, certification builds credibility with customers and regulators.

BRC Audit Process

The audit process is structured to ensure a thorough evaluation while giving businesses time to address issues. Key stages include:

Preparation

Before the official audit, businesses often conduct a self-assessment or mock audit. This internal review compares current food safety processes against the requirements, identifies gaps, and prioritises improvements. Some companies hire consultants or use digital checklists to guide the process. Training staff on food safety culture, HACCP principles, allergen management, and good manufacturing practices is also crucial.

Registration and Initial Audit

To begin, the company registers with an accredited certification body. The initial audit is announced and scheduled. It typically involves two parts:

1. Document review: The auditor examines the food safety plan, quality management system, and other procedures to confirm they align with BRC requirements.
2. On-site inspection: The auditor tours the facility, observing operations, interviewing employees, and verifying records. The inspection covers production areas, storage, receiving and shipping, staff facilities, maintenance workshops, and pest control measures.

All non-conformities are documented and classified based on severity. The company must submit corrective action plans within a specified time frame, demonstrating how each issue was addressed.

Certification Decision

After the audit, the certification body evaluates the report, corrective actions, and supporting evidence. If all critical and major issues are resolved, a grade is awarded, and a certificate is issued. The certificate is usually valid for one year, although the length may vary depending on the grade. Certification grades include: AA, A, B, C, or D for announced audits, and AA+, A+, B+, and C+ for unannounced audits. The “+” signifies that the audit was unannounced and carries additional prestige.

Surveillance and Re-Audit

Companies must schedule a re-audit before the current certificate expires. The timing depends on the grade. Higher grades typically require audits once per year, while lower grades may require a follow-up in six months. In addition, unannounced audits are mandatory every few years, ensuring that systems remain effective when the company is not expecting a visit. Ongoing internal audits and management reviews help with maintaining compliance and standards between certifications. Companies that miss re-audits risk suspension of certification and market access.

BRC Grading System and Audit Scores

The grading system reflects the number and severity of non-conformities found during an audit. Scores are not expressed as points but as grades. The typical criteria are:

The “plus” grades (AA+, A+, B+, C+) apply when the audit is unannounced. Critical non-conformities involve serious food safety risks (e.g., product contamination), while major non-conformities relate to significant deviations from requirements (e.g., incomplete HACCP documentation). Minor non-conformities are smaller issues, such as a missing detail in a procedure. Corrective actions must address all non-conformities within specified deadlines; otherwise, certification can be delayed or revoked.

BRC Audit Checklist

Although every facility is unique, most BRC audit checklists cover similar themes. Using a checklist ensures that all requirements are addressed and helps focus improvement efforts. Key sections include:

1. Senior Management Commitment

• Is there a documented food safety and quality policy?
• Are roles and responsibilities defined for implementing the food safety management system?
• Do leaders allocate sufficient resources for training, maintenance, and improvements?
• Are objectives set, measured, and reviewed regularly?
• Is there evidence of continuous improvement and food safety culture?

2. Food Safety Plan (HACCP)

• Has a comprehensive hazard analysis been conducted for all products and processes?
• Are critical control points (CCPs) identified with clear critical limits and monitoring procedures?
• Are verification and validation activities documented?
• Are corrective actions defined and followed when limits are exceeded?
• Are review and revalidation schedules in place?

3. Quality Management System

• Are procedures documented and accessible?
• Are internal audits performed regularly, and do they cover all sections of the standard?
• Are complaints recorded, investigated, and closed out with corrective actions?
• Is supplier approval and monitoring in place?
• Are record retention policies defined and followed?

4. Site Standards and Maintenance

• Is the facility well-maintained, clean, and secure?
• Are production risk zones defined and controlled (high risk, high care, low risk)?
• Are pest control measures effective and documented?
• Is there adequate segregation of raw and finished products?
• Are waste disposal and cleaning schedules implemented?

5. Product Control

• Are raw materials and finished products inspected and tested according to risk?
• Is allergen management effective, with segregated storage and cleaning?
• Are labels and packaging controlled to prevent mislabeling?
• Are certificates of analysis from suppliers verified?
• Is shelf-life determined and monitored?

6. Process Control

• Are process parameters monitored and recorded (e.g., temperatures, times, weight checks)?
• Are scales, thermometers, and other instruments calibrated?
• Are changeover procedures documented to prevent cross-contamination?
• Is traceability maintained for each batch or lot, from ingredients to distribution?
• Are product release procedures defined and followed?

7. Personnel

• Are employees trained in food safety practices, hygiene, and job-specific tasks?
• Are medical screening and health checks conducted?
• Are personal protective equipment (PPE) and uniforms used appropriately?
• Are visitors and contractors controlled and briefed on hygiene rules?
• Are staff facilities (handwashing, restrooms, break areas) clean and sufficient?

8. Product Authenticity, Traceability and Food Defence

• Is there a food fraud vulnerability assessment with mitigation strategies?
• Is traceability tested regularly through mock recalls?
• Are transport vehicles inspected and secure?
• Are there physical and procedural controls to prevent intentional adulteration?

9. Packaging and Storage

• Are packaging materials stored cleanly and protected?
• Are pallets and containers in good condition?
• Is inventory rotation (first-in, first-out) practised?
• Are storage temperatures monitored and recorded?

Using such a checklist helps identify gaps before the official audit. Many organisations create digital versions to assign tasks, set deadlines, and track progress.

Preparing for a Successful BRC Audit

Conduct Regular Internal Audits

Internal audits are a core requirement of the BRC standard. Schedule them throughout the year, focusing on different sections each time. Rotate auditors where possible to provide fresh perspectives. Use internal findings to drive corrective actions and continuous improvement.

Develop Comprehensive Documentation

Maintain up-to-date procedures, records, and logs. Ensure they are clear, concise, and readily available to staff. A well-organized document control system allows auditors to quickly verify that practices match written policies.

Train Employees Continuously

Training should cover food safety principles, hygiene, allergen management, emergency procedures, and specific job tasks. Reinforce training with visual aids, brief sessions, and assessments. Ensure new employees receive induction training before starting work.

Test Your Food Safety Plan

Validate critical control points and verify that monitoring devices are accurate. Conduct mock recalls to ensure traceability can be demonstrated. Review your hazard analysis annually or whenever there are changes to food ingredient manufacturing products, processes, or suppliers.

Address Non-Conformities Promptly

When audits, internal or external, identify non-conformities, address them quickly. Determine the root cause, implement corrective and preventive actions, document the changes, and verify their effectiveness. Avoid repeating the same issues at subsequent audits.

Foster Food Safety Culture

Creating a culture where everyone takes responsibility for food safety is key to maintaining standards. Encourage staff to report issues without fear, celebrate improvements, and integrate food safety discussions into meetings and performance reviews.

Special Considerations for Restaurants and Commissary Kitchens

While BRC certification is most common in manufacturing and packaging, restaurant groups with central kitchens can benefit from certification. When your operation prepares sauces, dressings, doughs, or packaged ingredients for multiple outlets, the BRC Global Standard ensures a systematic approach to safety and quality. Consider these points:

• Scaling production: As volumes increase, so do risks. A certified system helps maintain consistency across outlets.
• Allergen control: Commissaries often handle multiple ingredients and cuisine types. Effective allergen management reduces the risk of cross-contact and protects guests.
• Supplier management: When sourcing ingredients, requiring BRC or equivalent certification ensures a consistent level of safety and quality from upstream suppliers.
• Export or wholesale opportunities: Certification facilitates supplying other businesses or retail channels beyond your own restaurant network.

How KNOW Can Help

Preparing for a BRC audit demands meticulous documentation, consistent monitoring, and staff-wide accountability. Paper binders and spreadsheets make it easy to lose track of training records, corrective actions, or supplier approvals. KNOW removes that burden by digitizing compliance tasks to ensure ongoing compliance so managers stay audit-ready without drowning in paperwork.

How KNOW supports BRC compliance:

• Digital checklists: Create and assign BRC audit checklists, sanitation logs, and equipment inspections that staff complete on mobile devices with time stamps and photo evidence.
• Centralized document control: Store policies, SOPs, certificates, and training records in one place for quick access during audits.
• Training delivery and tracking: Push HACCP, allergen, and hygiene training modules to staff and track completion rates with built-in assessments.
• Incident and deviation reporting: Capture non-conformities, near misses, and complaints with photos and notes, then assign corrective actions instantly.
• Audit readiness dashboards: See compliance status at a glance — overdue tasks, upcoming internal audits, and outstanding corrective actions.
• Systems integration: Pull in data from temperature sensors, pest control providers, or maintenance apps to keep everything linked to your compliance record.

With KNOW, operators spend less time chasing paperwork and more time focusing on food safety practices that drive consistent audit success.

Ready to simplify BRC compliance? Book a demo today and see how KNOW keeps you audit-ready.

Final Thoughts

BRC audits are more than a paperwork exercise — they are a rigorous review of a company’s food safety management systems and audit procedures. The certification process evaluates every aspect of a food business, from sourcing food products to training employees, and produces audit findings that highlight both quality standards and gaps. For restaurants with commissary kitchens or central production, BRC certification validates a food manufacturer’s adherence to the BRCGS Global Standard and builds confidence with customers and regulators.

Achieving BRCGS certification demonstrates more than compliance; it proves that your food safety management system is designed for continuous improvement. Success requires employee training, disciplined documentation, and a commitment to addressing potential issues proactively before they become non-conformities.

For operators, the payoff is clear: certification reduces risk, protects brand reputation, and opens new market opportunities. By combining strong internal practices with digital tools like KNOW, businesses can simplify audit procedures, streamline food safety management, and walk into every BRC audit ready to succeed.

Frequently Asked Questions

1. What does BRC stand for?

BRC originally stood for British Retail Consortium, a trade association of U.K. retailers. The standards are now managed by BRCGS (Brand Reputation through Compliance Global Standards) and cover food safety, packaging, storage and distribution, agents and brokers, consumer products, and gluten-free certification.

2. How often are BRC audits conducted?

BRC certification is valid for one year in most cases. Businesses must schedule a re-audit before the certificate expires. Lower grades may require a follow-up audit sooner (e.g., six months). Unannounced audits are required periodically, usually every three-year cycle.

3. What happens if a facility fails a BRC audit?

If an audit identifies critical non-conformities or a high number of major/minor issues, certification may be denied. The facility must implement corrective actions, provide evidence to the certification body, and undergo a re-audit. During this time, they cannot market products as BRC-certified.

4. Is BRC certification mandatory?

BRC certification is not legally required in the U.S., but many retailers and foodservice companies require it from suppliers. It serves as a recognized benchmark for food manufacturing safety and quality, giving certified businesses a competitive advantage.

5. What is the difference between BRC and other standards like SQF or FSSC 22000?

All these standards are GFSI-benchmarked but have different structures and focus areas. BRC emphasises detailed requirements for product control and site standards. SQF includes modules for different industry sectors and uses a numerical scoring system. FSSC 22000 is built on ISO 22000 and focuses on management systems. Companies choose based on customer requirements and internal preferences.

6. Do small producers need BRC certification?

Small producers can benefit from certification if they supply larger buyers or plan to expand. However, implementing the standard in the food industry requires resources and expertise. An alternative is to adopt key BRC principles, such as documented procedures, HACCP plans, and internal audits, to improve food safety without formal certification.

7. How can we prepare for an unannounced audit?

Maintain standards daily. Perform mock audits, review records regularly, and ensure employees know procedures. Keep the facility clean, organized, and safe at all times. Unannounced audits will assess normal operations, so consistent compliance is essential.

8. What role do allergens play in BRC audits?

Allergen management is critical. The audit checks that allergens are identified, segregated, and labelled accurately. Procedures must prevent cross-contamination, and staff must be trained to handle allergenic ingredients safely.

9. Can a commissary kitchen with multiple cuisine types achieve BRC certification?

Yes, but it requires careful segregation, zoning, and process control. Each production line must address unique hazards, allergens, and cross-contamination risks. A comprehensive HACCP plan and strict adherence to cleaning and changeover procedures are essential.

10. How long does it take to achieve BRC certification?

The timeline varies. A well-organized facility may need a few months to implement requirements, conduct internal audits, and schedule the certification audit. Facilities with more gaps may require a year or longer. Ongoing commitment from senior management and sufficient resources are key.