BRC Issue 8: Hygiene requirements

Jordi Claraco Anguera, Food Safety Advisor

In this video, Jordi Claraco Anguera, food safety advisor, discusses how to meet the new hygiene requirements in Issue 8 of the BRC Global Standard for Food Safety. He covers the requirements for walkways (section 4.4.6), cleaning in place (clause 4.11.7) and environmental monitoring (section 4.11.8). He also talks about the new requirement for food business operators to understand the significance of results.

BRC Global Standard for Food Safety Issue 8 was released in August 2018 and the first audits will be conducted against the new standard from 1 February 2019.

Contact us

Before you Send please insert the same letters and numbers you see in this image captcha_image into this box: (this helps us fight spam)

When you click on the Send button you will be deemed to have accepted our terms and conditions


The BRC is a food safety standard that was initially created in the UK and is widely used in the rest of the world. The new version is going to be released in August 2018, this year, and it's going to be implemented at audit level in February 2019.

In Section 4.4.6. new requirements are set for elevated walkways. They must be designed to prevent contamination, easy to clean and correctly maintained. There are several possible sources of contaminants from walkways: from work along the walkways, debris on the floor for instance from inefficient cleaning or components of the of the walkway itself. BRC doesn't specify how to fulfil these requirements, so we’ve decided to take the approach of following the recommendations set out in industry guidelines. For instance, self-draining walkways with flat floor plates.

There are other changes, for instance, for CIP (cleaning in place). In clause 4.11.7. new requirements are set for CIP. The main one is that an assessment of the risk of cross contamination would need to be carried out when the liquid for the CIP cleaning is reused. Special attention should be paid when allergens handled and when the same CIP is used in different sections. Another change is that the alterations or additions to the CIPs would need to be authorised by a competent person and a record of the changes will need to be kept. Frequency of the monitoring will be based on a food safety risk assessment.

In the new BRC 8 there is also a new section specific to environmental monitoring. This section is 4.11.8. Whole areas containing open ready-to-eat products will need an environmental program for pathogens like, for instance, listeria or salmonella, also for spoilage microorganisms, like Pseudomonas and moulds. The environmental monitoring program will verify that the control measures in place and the site characteristics are suitable for manufacturing safe food. Control limits for the monitoring parameters will be set. There will also be corrective actions in place in case the results of the monitoring system do not meet the critical limits required. The results of the program need to be monitored and if the system is not working properly the program must be reviewed. Finally, it also needs to be taken into account that in the last BRC version there is also the requirement for the food business operator to understand the significance of the laboratory results.

More on Hygiene

DoH Guidelines update – safe manufacture of heat preserved foods

DoH Guidelines update – safe manufacture of heat preserved foods

Since its publication, the standard has become a staple reference for many businesses across the globe due to its handy, informative nature. A lot has change...

Listeria in ready to eat foods

Demonstrating control of Listeria within ready-to-eat foods

Approaches that demonstrate control of Listeria monocytogenes in ready-to-eat foods have different values in terms of the strength of evidence they provide.

How did COVID-19 cause food poisoning cases to plummet?

How did COVID-19 cause food poisoning cases to plummet?

As we pass the one-year point in the pandemic, COVID-19 has appeared to have had a drastic effect on reported cases and outbreaks of food poisoning.

Does your cleaning chemical kill the COVID-19 virus?

Does your cleaning kill the COVID-19 virus?

Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.

Hygiene: environment and culture

Hygiene: environment and culture

Good hygiene starts with design – for food premises and equipment.

Factory hygiene

Better factory hygiene: microbial population dynamics in food factories

Investigating the microflora of factories making different product categories including the changes in microbial populations over the course of a year during...

Contact an expert