BRCGS has published the category guideline for raw poultry as part of a series of guidance publications designed to assist BRCGS certificated sites in their transition to Global Standard Food Safety Issue 9. This comes as news headlines from sources such as The Grocer claim the worst outbreak of avian influenza in the UK ever.

This guideline focuses on areas that are of particular concern to the poultry industry and provides practical examples, where possible, to aid understanding of the principles of Issue 9. It aims to help individuals and businesses in this industry, that are involved in the certification process, to ensure that robust systems and procedures are in place that adequately meet the Standard requirements.

The guideline is now available from the BRCGS Store.

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For those looking for a deeper understanding of this area in relation to Issue 9, the BRCGS Academy providers an e-Learning module which will help to develop your knowledge of:

  • Different types of contamination found in a Poultry factory covering microbiological, chemical, physical.
  • Controls expected to be in place to manage contamination.
  • Practices to be applied when receiving birds into the Lairage.
  • Different stages of the Production process.


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