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For food manufacturers and suppliers selling into major retail and foodservice chains, demonstrating control over food safety is often a buyer requirement before commercial discussions move forward. BRC Certification provides a recognised framework for food safety, product quality, legality, authenticity, and operational controls, and the work begins with understanding the applicable standard, reviewing site practices, completing a gap assessment, and preparing the facility for an independent audit. The experts at Legal4Sure provide BRCGS Certification Service and take companies through this entire process from selecting the right scope and understanding the requirements up to closure of non-conformances after the audit.
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Here is the step-by-step process through which the certification is carried out for the manufacturers and exporters we partner with. It includes the following steps that our team goes through with each client that comes to us for the standard. Our well-structured process helps food businesses prepare their systems around actual production conditions, identify gaps before the auditor arrives and maintain the records needed for ongoing compliance.
Identify the correct product categories, manufacturing activities, site boundaries, and certification scope before planning the implementation.
Review existing food safety systems, HACCP, procedures, records, hygiene controls, traceability, and site practices against the applicable requirements.
Prepare a practical action plan covering documentation, responsibilities, timelines, training, infrastructure, and operational controls.
Establish or improve HACCP, prerequisite programmes, supplier controls, allergen management, traceability, food defence, food fraud controls, and other required systems.
Train management, production, quality, hygiene, maintenance, and other responsible employees on the procedures that apply to their roles.
Conduct internal audits, inspections, testing, mock traceability exercises, and management review activities to check whether the system is working in practice.
The certification audit must be conducted by an independent certification body that is recognised to audit against the applicable BRCGS standard.
The auditor reviews documented systems and evaluates implementation across the site, including production, hygiene, records, personnel practices, facilities, and food safety controls.
The audit identifies non-conformities where requirements have not been met. The site then needs to provide appropriate corrective action and objective evidence within the permitted timeframe.
Corrective actions are reviewed by the certification body before the certification decision is completed according to the applicable BRCGS rules.
Legal4Sure has been assisting Indian food manufacturers and exporters with certification systems built around food safety, buyer expectations, and practical site requirements. Our professional team provides BRCGS Certification Service and acts as your BRCGS Implementation Consultant and deals with the major stages of implementation starting from gap assessment and documentation review through audit coordination and corrective action closure. We know the common problems found during audits such as incomplete HACCP validation, inconsistent records, weak supplier approval, poor traceability exercises or gaps in hygiene controls. Our BRCGS Certification Consultancy is designed to discover these problems before the independent certification auditor reviews the site.
As your BRCGS Consultant, we review the overall system. As your BRCGS Gap Analysis Consultant, we review the existing system against the applicable requirements, identify priority gaps and prepare an implementation plan that can be followed by the site team.
Our professionals help develop and refine the procedures, formats, HACCP documentation, prerequisite programmes, records and controls required for implementation, while keeping the system practical for the actual operation.
Once the audit is booked, we coordinate the preparation with the certification body and help the team understand findings, prepare corrective actions and organise objective evidence for closure.
A structured BRCGS Certification Consultancy can help teams organise buyer-specific evidence before the audit. Many international retailers, foodservice companies, brand owners and importers use recognised food safety certification as part of their supplier approval process. A valid certificate can support buyer confidence and reduce the compliance barriers that can arise when entering organised retail and international supply chains.
Working against BRCGS Food Safety Certification requirements encourages facilities to control food safety hazards through documented procedures and consistent operational practices. It also brings greater discipline to areas such as cleaning, traceability, supplier management, allergen control, product testing, and corrective action.
Certification is not only about preparing for one audit. Sites need to maintain controls, conduct internal verification, review changes, manage incidents and keep records current throughout the certification cycle. A maintained system makes future audits easier to manage and helps prevent the same issues from returning.
Legal entity details, site address, product categories, manufacturing activities, site layout, and certification scope are needed so the certification record accurately reflects the facility being assessed.
The HACCP study, hazard analysis, CCP monitoring records, verification activities, corrective actions, and validation evidence demonstrate how food safety hazards are identified and controlled.
Approved policies, objectives, responsibilities, management commitments, and relevant procedures show how food safety and quality are managed across the organisation.
Approved supplier lists, specifications, incoming inspection records, supplier evaluations, certificates, and testing records help demonstrate control over purchased materials and ingredients.
Cleaning schedules, verification records, hygiene inspections, chemical controls, environmental monitoring where applicable, and corrective actions show that sanitation controls are being maintained.
Batch records, coding information, traceability exercises, mass balance checks, withdrawal procedures, and mock recall records allow auditors to verify whether products can be traced through the supply chain.
Allergen risk assessments, segregation controls, labelling checks, vulnerability assessments, mitigation plans, and relevant verification records support control of allergen and authenticity risks.
Internal audit reports, corrective actions, trend analysis, complaints, incidents, performance indicators, and management review minutes provide evidence that the system is monitored and improved.
Bridging technical complexity and operational excellence across highly regulated global markets.
Food safety management, HACCP, hygiene, process controls, traceability, supplier approval, product safety and BRCGS audit preparation.
Allergen management, ingredient controls, hygiene, foreign-body prevention, production controls, traceability and product quality requirements.
Milk handling, temperature control, sanitation, allergen management, contamination prevention, traceability and process monitoring.
Raw material inspection, washing and processing controls, hygiene, contamination prevention, storage, packaging and traceability.
HACCP implementation, allergen controls, cooking and cooling processes, hygiene, shelf-life controls, packaging and traceability.
Ingredient controls, allergen management, frying or baking controls, foreign-body prevention, packaging, storage and traceability.
Raw material approval, cleaning and processing controls, pest management, contamination prevention, storage and traceability.
Ingredient management, microbial and physical hazard controls, allergen management, sanitation, processing and traceability.
Supplier controls, raw material verification, hazard analysis, processing controls, contamination prevention, traceability and storage.
Ingredient controls, allergen management, contamination prevention, production hygiene, traceability, product handling and documented food safety procedures.
Water and ingredient controls, processing hygiene, contamination prevention, packaging, traceability, storage and quality monitoring.
Hygiene controls, material management, contamination prevention, product safety, traceability, supplier approval and food-contact packaging requirements
Before working with us, most factories ask the same things. These FAQs cover what Legal4sure does and how we support you.
No. Certification is generally a voluntary certification scheme rather than a government licence. However, retailers, foodservice companies, importers, and other customers may make certification a condition of supplier approval or continued business.
The process normally starts with defining the scope, conducting a gap assessment, developing the food safety system, implementing the required controls, training employees, completing internal verification, selecting a certification body, and undergoing the certification audit followed by corrective action.
The cost varies according to the certification scope, site size, number of employees, product categories, audit duration, certification body fees, and the amount of implementation work required. Consultant fees are separate from the certification body’s audit charges.
Requirements cover areas such as senior management commitment, HACCP-based food safety planning, site standards, product and process controls, personnel, supplier management, traceability, allergen management, food defence, food fraud, internal audits, and corrective action.
It refers to certification against the ninth issue of the BRCGS Global Standard Food Safety. Food manufacturers and processors seeking certification should determine the applicable scope and current certification requirements based on their products and activities.
A company can implement the standard internally, but many first-time applicants use an experienced BRCGS Consultant when they need structured support. Many first-time applicants use an experienced consultant to structure the gap assessment, documentation, training, implementation and audit preparation. The right approach depends on the site’s existing food safety system and internal expertise.
The site must address the findings through corrective action and provide suitable evidence according to the certification body’s process. The impact of the findings depends on their nature and severity, and certification is decided according to the applicable BRCGS certification rules.
The certification cycle depends on the applicable BRCGS rules and the certification outcome. Sites must continue to maintain the system between audits, complete required verification activities and prepare for the next certification or announced audit within the defined cycle.
The Best BRCGS Consultant in India should have practical food manufacturing experience, knowledge of HACCP and BRCGS requirements, exposure to your product category, and a track record of supporting implementation and corrective action rather than only preparing documents.
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