Achieving BRCGS Food Standard Grade AA
A growing manufacturer of fresh pasta and other chilled products was preparing for their second BRCGS Food Standard Issue 9 audit.
Client Overview Project Objectives
A growing manufacturer of fresh pasta and other chilled products was preparing for their second BRCGS Food Standard Issue 9 audit.
They needed a consultant support to strengthen their internal audit process, review documentation, and accelerate their shop floor readiness.
Daria L was brought in to enhance the internal team’s capability by providing internal audits, conduct management review, verify the Food Safety and Quality Culture plan, and a full documentation Food Safety and Quality Management System, including Prerequisite Programs (PRP) and Hazard Analysis and Critical Control Point (HACCP) system. Verification of team Training to assure personnel’s understanding of implemented procedures.
Our Method Approach and Challenges
The engagement began with a mock audit to identify key priorities and set project timelines.
Working closely with a dedicated quality team member, we developed a clear review plan to visualise the workload and define deadlines. The collaboration combined:
- On-site visits to assess practical implementation and intervew personnel
- Remote sessions for documentation review and coaching
Having one main point of contact within the quality team ensured smooth communication and efficient progress.
Combining on-site and remote consultancy enables efficient progress without compromising quality.
Like many growing food businesses, the client faced several challenges:
- Tight deadlines leading up to the audit
- Limited internal resources, especially during the holiday season
- Due to multinationalism of the workforce, there was a challenge of the language
- The natural development of a Food Safety and Quality Culture, typical for a business at this stage of maturity
Building the team engagement with understanding and ownership of BRCGS requirements became a key part of the process.
How We Did It Solution and Result
Over a focused three-month collaboration, the following key activities were completed:
- Internal audits with non-conformances raised and corrective actions effectively closed out
- Comprehensive Management Review and updated Quality and Food Safety Culture plan
- HACCP review, Prerequisite Programs and Zoning Risk Assessment, and other documentation updates
- Coaching and knowledge-sharing to strengthen the quality team’s understanding of the BRCGS standard
- Practice with the whole team and providing several Mock audits helped to improve the confidence
This structured, collaborative approach led to excellent outcomes – 👉 The client achieved a Grade AA result in their BRCGS Food Issue 9 audit.
The auditor and internal team both praised the effectiveness of the consulting support, noting stronger documentation, clearer communication, and improved team confidence.
Our Feedback Client Testimonial
“Daria L did an outstanding job with the whole team which contributed in achieving this fantastic result.”
Quality & Safety Director
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