24 risk assessments, one subject at a time.

Cleaning and Disinfection

A certification body will ask you to justify your cleaning programme by risk, not by habit. This pack scores every area, surface and piece of equipment on your site, then sets the frequency and method the risk warrants.

Also BRCGS Food Safety cl. 4.11, IFS Food v8 cl. 4.10, SQF cl. 11.2.5.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 i), ISO 22002-1:2025 cl. 13 and ISO 22002-100:2025 cl. 13, FSSC 22000 cl. 2.5.12

Also forBRCGS Food Issue 9 cl. 4.11 housekeeping and hygiene
IFS Food v8 cl. 4.10 cleaning and disinfection
SQF cl. 11.2.5 cleaning and sanitation

Personal Hygiene

Hand washing, workwear, jewellery, health screening and visitor control, assessed by risk instead of by habit. The pack gives you the assessment, the rules it produces, and the guide that shows you how to defend both.

Also BRCGS Food Safety cl. 7.2, IFS Food v8 cl. 3.2, SQF cl. 11.3.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 j), ISO 22002-1:2025 cl. 14 and ISO 22002-100:2025 cl. 14, FSSC 22000 cl. 2.5.12

Also forBRCGS Food Issue 9 cl. 7.2 personal hygiene, with cl. 7.3 medical screening, cl. 7.4 protective clothing and cl. 4.8 staff facilities
IFS Food v8 cl. 3.2 personal hygiene, with cl. 3.4 staff facilities
SQF cl. 11.3 personnel hygiene and welfare, with cl. 11.4 personnel processing practices

Pest Control

Your pest programme has to be designed from a risk assessment, not copied from your contractor’s proposal. This pack assesses access, harbourage, monitoring and eradication, and sets the inspection frequency it justifies.

Also BRCGS Food Safety cl. 4.14, IFS Food v8 cl. 4.13, SQF cl. 11.2.4.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 d), ISO 22002-1:2025 cl. 7 and ISO 22002-100:2025 cl. 7, FSSC 22000 cl. 2.5.12

Also forBRCGS Food Issue 9 cl. 4.14 pest management
IFS Food v8 cl. 4.13 pest monitoring and control
SQF cl. 11.2.4 pest prevention

Waste and Food Loss Management

Waste routes, containers, segregation, recycling and food loss, assessed against contamination and pest risk, with the procedure that governs them.

Also BRCGS Food Safety cl. 4.12, IFS Food v8 cl. 4.11, SQF cl. 11.8.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 d), ISO 22002-1:2025 cl. 8 and ISO 22002-100:2025 cl. 8, FSSC 22000 cl. 2.5.16

Also forBRCGS Food Issue 9 cl. 4.12 waste and waste disposal, with cl. 4.13 management of surplus food and products for animal feed
IFS Food v8 cl. 4.11 waste management
SQF cl. 11.8 waste disposal

Site and Building Fabric

Walls, floors, ceilings, drains, doors, windows and the site boundary, scored for the risk each defect carries and linked to a maintenance priority rather than a wish list.

Also BRCGS Food Safety cl. 4.4, IFS Food v8 cl. 4.9, SQF cl. 11.1.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 a), ISO 22002-1:2025 cl. 4 and ISO 22002-100:2025 cl. 4, FSSC 22000 cl. 2.5.12

Also forBRCGS Food Issue 9 cl. 4.4 building fabric, with cl. 4.1 external standards and site security
IFS Food v8 cl. 4.9 production and storage premises, with cl. 4.6 factory location and cl. 4.7 factory exterior
SQF cl. 11.1 site location and premises

Layout and Hygienic Zoning

Product flow, people flow, waste flow and zone boundaries. The assessment that shows your zoning was designed, and the procedure that holds people to it.

Also BRCGS Food Safety cl. 4.3, IFS Food v8 cl. 4.8, SQF cl. 11.7.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 b), ISO 22002-1:2025 cl. 5 and ISO 22002-100:2025 cl. 5, FSSC 22000 cl. 2.5.11 and 2.5.12

Also forBRCGS Food Issue 9 cl. 4.3 layout, product flow and segregation
IFS Food v8 cl. 4.8 plant layout and process flow
SQF cl. 11.7 separation of functions

Utilities – Water, Air, Steam and Lighting

Water, ice, steam, compressed air, other gases, ventilation and lighting: the utilities that touch product, and the sampling and testing logic behind each.

Also BRCGS Food Safety cl. 4.5, IFS Food v8 cl. 4.9.9, SQF cl. 11.5.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 c), ISO 22002-1:2025 cl. 6 and ISO 22002-100:2025 cl. 6, FSSC 22000 cl. 2.5.1 (a) and 2.5.12

Also forBRCGS Food Issue 9 cl. 4.5 utilities, water, ice, air and other gases
IFS Food v8 cl. 4.9.9 water and cl. 4.9.10 compressed air and gases, with cl. 4.9.7 lighting and cl. 4.9.8 air conditioning and ventilation
SQF cl. 11.5 water, ice and air supply

Equipment Suitability and Maintenance

Equipment condition, hygienic design, planned maintenance, temporary repairs and post maintenance clearance, scored so the maintenance plan is driven by food safety and not only by breakdowns.

Also BRCGS Food Safety cl. 4.6, IFS Food v8 cl. 4.17, SQF cl. 11.2.1.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 e), ISO 22002-1:2025 cl. 9 and ISO 22002-100:2025 cl. 9, FSSC 22000 cl. 2.5.15

Also forBRCGS Food Issue 9 cl. 4.6 equipment and cl. 4.7 maintenance
IFS Food v8 cl. 4.17 equipment and cl. 4.16 maintenance and repair
SQF cl. 11.2.1 repairs and maintenance, with cl. 11.2.2 maintenance staff and contractors

Storage, Warehousing and Transport

Stock rotation, segregation, temperature control, vehicle condition and loading. Everything that happens to product after it is made and before it reaches the customer.

Also BRCGS Food Safety cl. 4.15, IFS Food v8 cl. 4.14, SQF cl. 11.6.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 g), ISO 22002-1:2025 cl. 11 and ISO 22002-100:2025 cl. 11, FSSC 22000 cl. 2.5.10 and 2.5.12

Also forBRCGS Food Issue 9 cl. 4.15 storage facilities and cl. 4.16 dispatch and transport
IFS Food v8 cl. 4.14 receipt and storage of goods and cl. 4.15 transport
SQF cl. 11.6 receipt, storage and transport

Microbiological Contamination

Where micro-organisms get into product on your site, what raises or lowers the likelihood, and which controls actually reduce the residual risk. Written to be defended, not just filed.

Also BRCGS Food Safety cl. 4.3, IFS Food v8 cl. 4.8, SQF cl. 11.7.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 h) and 8.5.2, ISO 22002-1:2025 cl. 12.1 and 12.2, ISO 22002-100:2025 cl. 12, FSSC 22000 cl. 2.5.11 and 2.5.12

Also forBRCGS Food Issue 9 cl. 4.3 layout, product flow and segregation, with section 8 production risk zones for high risk and high care sites
IFS Food v8 cl. 4.8 plant layout and process flow
SQF cl. 11.7 separation of functions

Physical Contamination and Foreign Bodies

Metal, glass, hard plastic, wood, personal items and packaging debris, plus the FSSC 22000 clause 2.5.11 (d) assessment of whether you need detection equipment and which type, with the justification if you decide you do not.

Also BRCGS Food Safety cl. 4.9, IFS Food v8 cl. 4.12, SQF cl. 11.7.3.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 h), ISO 22002-1:2025 cl. 12.4, ISO 22002-100:2025 cl. 12, FSSC 22000 cl. 2.5.11 (d) and 2.5.12

Also forBRCGS Food Issue 9 cl. 4.9 chemical and physical product contamination control and cl. 4.10 foreign body detection and removal equipment
IFS Food v8 cl. 4.12 foreign material and chemical risk mitigation
SQF cl. 11.7.3 control of foreign matter contamination and cl. 11.7.4 detection of foreign objects

Chemical Contamination

Cleaning chemicals, lubricants, pesticides, boiler treatments, laboratory reagents and maintenance materials: approval, storage, issue, use and the residues they can leave behind.

Also BRCGS Food Safety cl. 4.9, IFS Food v8 cl. 4.12, SQF cl. 11.6.4.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 h) and i), ISO 22002-1:2025 cl. 12.5, ISO 22002-100:2025 cl. 12, FSSC 22000 cl. 2.5.11 and 2.5.12

Also forBRCGS Food Issue 9 cl. 4.9 chemical and physical product contamination control
IFS Food v8 cl. 4.12 foreign material and chemical risk mitigation
SQF cl. 11.6.4 storage of hazardous chemicals and toxic substances

Allergen Management

Allergen inputs, carry over, changeover, cleaning validation, labelling and supplier declarations, assessed line by line so precautionary labelling is a decision you can evidence.

Also BRCGS Food Safety cl. 5.3, IFS Food v8 cl. 4.19, SQF cl. 2.8.1.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 h), ISO 22002-1:2025 cl. 12.3, FSSC 22000 cl. 2.5.6 (a) to (g)

Also forBRCGS Food Issue 9 cl. 5.3 management of allergens
IFS Food v8 cl. 4.19 allergen risk mitigation
SQF cl. 2.8.1 allergen management

Rework

The quantity, type and condition of rework you allow, the point it re-enters the process, and the allergen and traceability controls that keep it safe. ISO 22002-1:2025 clause 17 requires all three to be specified.

BRCGS Food Safety, IFS Food v8 and SQF have no rework clause of their own. This pack meets the rework controls they carry inside their allergen and traceability requirements.

Standards and clauses

Written toISO 22000:2018 cl. 8.2.4 h) and 8.3 b), ISO 22002-1:2025 cl. 17 with cl. 12.3, FSSC 22000 cl. 2.5.6

Supplier and Purchased Material Approval

Approve suppliers and raw materials on evidence. The assessment scores each material and supplier, sets the approval route and the ongoing monitoring, and the procedure makes it repeatable.

Also BRCGS Food Safety cl. 3.5, IFS Food v8 cl. 4.4, SQF cl. 2.3.4.

Standards and clauses

Written toISO 22000:2018 cl. 7.1.6 and 8.2.4 f), ISO 22002-1:2025 cl. 10 and ISO 22002-100:2025 cl. 10, FSSC 22000 cl. 2.5.1 and 2.5.4

Also forBRCGS Food Issue 9 cl. 3.5 supplier and raw material approval and performance monitoring
IFS Food v8 cl. 4.4 purchasing
SQF cl. 2.3.4 approved supplier program

Food Defence (TACCP)

Threat assessment by actor and access point, with proportionate mitigation and a verification plan. Sold with an instructional video.

Standards and clauses

Written toISO 22002-100:2025 cl. 16.2, FSSC 22000 cl. 2.5.3

Food Fraud Vulnerability (VACCP)

A vulnerability assessment scored on the seven factors the standard names, covering every fraud type from dilution to counterfeit, incoming to outgoing, rather than on severity times likelihood.

Also BRCGS Food Safety cl. 5.4, IFS Food v8 cl. 4.20, SQF cl. 2.7.2.

Standards and clauses

Written toISO 22000:2018 cl. 9.1, ISO 22002-100:2025 cl. 16.1 and 16.3, FSSC 22000 cl. 2.5.4

Also forBRCGS Food Issue 9 cl. 5.4 product authenticity, claims and chain of custody
IFS Food v8 cl. 4.20 food fraud
SQF cl. 2.7.2 food fraud

PRP Verification Plan

Plan prerequisite verification by risk, so high risk areas are inspected more often and low risk areas proportionately. Sold with an instructional video.

Standards and clauses

Written toISO 22000:2018 cl. 8.8, FSSC 22000 cl. 2.5.12

Environmental Monitoring

Zones one to four, the organisms that matter, sampling points and timing, action limits linked to your nonconformity system, trending, and the five triggers that force an early review of the programme.

Also BRCGS Food Safety cl. 4.11.8, IFS Food v8 cl. 5.6, SQF cl. 2.4.8.

Run RA19 in the Automated EMP tool: results log, positive alerts and trends, R1 450 per site per year (about USD 89 · EUR 77 · GBP 66 · AED 326).

Standards and clauses

Written toISO 22000:2018 cl. 8.8 and 9.1, FSSC 22000 cl. 2.5.7 (a) to (d), with cl. 2.5.1 (a) and 2.5.12

Also forBRCGS Food Issue 9 cl. 4.11.8 environmental monitoring
IFS Food v8 cl. 5.6 product testing and environmental monitoring
SQF cl. 2.4.8 environmental monitoring

Traceability, Withdrawal and Recall

One step back, one step forward, mass balance and the four hour trace test, with the withdrawal and recall procedure behind it. Run the test yourself before an auditor runs it on you.

Also BRCGS Food Safety cl. 3.9, IFS Food v8 cl. 4.18, SQF cl. 2.6.2.

Standards and clauses

Written toISO 22000:2018 cl. 8.3, 8.9.4, 8.9.5 and 7.5

Also forBRCGS Food Issue 9 cl. 3.9 traceability and cl. 3.11 management of incidents, product withdrawal and product recall
IFS Food v8 cl. 4.18 traceability and cl. 5.9 management of product recalls, withdrawals and incidents
SQF cl. 2.6.2 product trace and cl. 2.6.3 product withdrawal and recall

Emergency Preparedness and Response

Fire, flood, power failure, contamination event, utility loss, cyber incident and product safety event: what could happen, what it would do to food safety, and what you have ready.

Also BRCGS Food Safety cl. 3.11, IFS Food v8 cl. 5.9, SQF cl. 2.6.4.

Standards and clauses

Written toISO 22000:2018 cl. 8.4.1, 8.4.2, 5.1 and 8.9.5

Also forBRCGS Food Issue 9 cl. 3.11 management of incidents, product withdrawal and product recall
IFS Food v8 cl. 5.9 management of product recalls, withdrawals and incidents
SQF cl. 2.6.4 crisis management planning

Context of the Organisation

The ISO 22000 clause 4.1 register your management system starts from. Internal and external issues, scored on the effect they have on the food safety management system, with the procedure that keeps it current.

BRCGS, IFS and SQF carry no equivalent clause, so we do not badge it as one. Useful to any site whose management review is expected to consider the issues that could stop the food safety system working.

Standards and clauses

Written toISO 22000:2018 cl. 4.1, with cl. 4.3, 6.1 and 9.3

Interested Parties

Who has a stake in your food safety, what each one requires, and what happens if you do not meet it. ISO 22000 clause 4.2 done properly, linked into planning and management review.

BRCGS, IFS and SQF carry no equivalent clause, so we do not badge it as one. Useful to any site that has to show whose requirements it is working to and what happens if it misses one.

Standards and clauses

Written toISO 22000:2018 cl. 4.2, with cl. 4.1, 4.3, 6.1, 7.4 and 9.3

Strategic Risks and Opportunities

The ISO 22000 clause 6.1 register that ties context and interested parties into planned action, with owners, target dates and the evidence that the actions worked.

BRCGS, IFS and SQF carry no equivalent clause, so we do not badge it as one. Useful to any site that has to show planned action against the risks it has identified, tracked to closure.

Standards and clauses

Written toISO 22000:2018 cl. 6.1.1, 6.1.2, 6.1.3 and 9.3