The BRCGS standard remains one of the most recognised global benchmarks for food safety and quality. This guide breaks down the grading system, including what grades mean, their impact on your business, and how to maintain strong compliance.
What Is the BRCGS Grading System?
Grades reflect how effectively a business controls food safety and meets BRCGS Issue 9 requirements. The highest grade is ‘AA’, and the lowest is ‘Uncertified’.
Understanding BRC Grades and What They Mean:
- AA Grade: No more than 5 minor non‑conformities.
- A Grade: 5–10 minors.
- B Grade: 11–16 minors or 1 major + up to 10 minors.
- C Grade: 17–24 minors, or 1 major + up to 16 minors, or 2 majors + up to 10 minors.
- D Grade: 25–30 minors, or 1 major + up to 24 minors.
- Uncertified: 1+ critical, or 31+ minors.
Impact of BRC Grades on Your Business:
Grades affect customer confidence, retailer approval, audit frequency, and commercial opportunities.
Common Non‑Conformities and Mistakes:
- Poor hygiene standards
- Missing internal audit records
- Weak temporary repair controls
- Documentation not matching practice
How to Improve Your BRC Grade:
- Strengthen internal audits.
- Build a food safety culture.
- Correct non‑conformances effectively.
- Maintain documentation.
- Control high‑risk areas.
- Consider unannounced audits.
Final Thoughts:
Achieving strong grades requires consistent systems and a proactive food-safety culture.
