BRCGS Food Safety Issue 9 — What to Expect?

BRCGS Food Safety Issue 9 is on track for release in August 2022. Stakeholders will find this webinar helpful in shaping their expectations for Issue 9 and learning the best way to proceed with next steps.

Initially published in 1998, the BRCGS Food Safety Standard encompasses several important areas: HACCP, traceability, food fraud prevention, management commitment and food safety culture, to name a few.

The Standard has grown to become the largest global food safety program, impacting over $800,000,000,000 of sales. It was also the first to be GFSI benchmarked and the first to introduce food safety culture requirements, define food fraud and reduce audit burden via additional modules. Issue 9 is its latest revision. This version of the Standard has undergone changes that incorporate the account comments from a public consultation in January 2022.

The consultation collected comments from national and international stakeholders, including food manufacturers, regulators, retailers, food service companies, brand owners, certification bodies and independent technical experts.

BRCGS Food Safety Issue 9 is close to completion, with the last working group meeting already taking place, and the only remaining steps are to produce the Standard document and support guidance when the final transcript is ready. After Issue 9 is published in August 2022, certification against Issue 9 will commence in audits from February 1^st, 2023.

This webinar will cover the key changes between Issue 8 and Issue 9, and the implications these alterations will have for stakeholders. Furthermore, the featured speakers will discuss the drivers for change — the market forces that served as catalysts for the revision of the Standard and how to respond to those forces.

Join this webinar to understand what to expect with the new BRCGS Food Safety Issue 9.

Speakers

Jessica Burke, Delivery Partners Relationship Manager, BRCGS

With over 18 years of experience, Jessica began her career in an environmental and food testing laboratory. Following that, she held various roles in quality assurance and food safety in the food manufacturing industry, where she helped multiple companies strengthen their food safety systems and achieve GFSI certification. Jessica has held multiple roles within BRCGS, including Technical Specialist for the Gluten-Free Certification Program and Plant-Based Global Standard and Senior Technical Manager for the Americas region. In her current position as Delivery Partners Relationship Manager, her role is to support BRCGS Delivery Partners in delivering world class service, through collaboration, facilitation and building a strong partnership culture.

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Kim Sobotka, Business Development Manager, QIMA/WQS

Kim Sobotka was previously the Director of Business Development at ASI Food Safety. During her 18 years at ASI, she worked in many different positions and ultimately her passion for helping clients one on one landed her in business development.

In 2004, she completed a Bachelor of Arts Degree in Human Resource Management, followed by Principles of HACCP Training, Implementing SQF Systems, Cannabis Safety and Quality 101, Internal Auditing and many other food safety related training. Over the last few years, she delivered several presentations at the Global Cold Chain Alliance conference, presented food safety related webinars for both ASI and the University of Utah and trained many facilities on-site and online to implement SQF systems.

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