The development of the upcoming Food Safety Standard Issue 10 is built on collaboration, technical expertise and industry insight. As work continues, we are sharing a closer look at the process and the people helping to shape the next issue of the standard.
At the heart of this work is the Technical Working Group (TWG), a carefully selected group of specialists representing different sectors, professional backgrounds and regions across the global food industry. Their role is to review proposed requirements, provide technical input, share practical experience and help ensure the standard remains relevant to evolving industry needs and food safety challenges.
A global effort
The Issue 10 rewrite process is a truly global effort. BRCGS received more than 570 applications from food safety professionals seeking to contribute to the revision of the standard. This exceptional level of engagement reflects the industry's commitment to advancing food safety and highlights the importance stakeholders place on helping shape the future of the standard.
The members were selected from this large pool of applicants to provide a balanced mix of expertise, industry sectors, industry size, geographical representation and professional experience.
Members include professionals from:
- Manufacturers and processors
- Certification bodies
- Accreditation bodies
- Trade associations
- Consultants
- Scientific and technical organisations
- Retailers, brand owners and specifiers
Together, the group brings expertise spanning the full range of sectors represented within the Food Safety Standard, including the 18 product categories covered by the programme.
This breadth of knowledge helps ensure discussions reflect the realities faced across the supply chain, supporting the development of requirements that are both practical and effective, from ingredient manufacture and food processing through to retail and supply chain assurance.
Nearly 1,000 years of combined food safety experience
The professionals contributing to Food Safety Issue 10 bring nearly 1,000 years of combined food safety experience.
Many members have spent decades working across food safety, manufacturing, auditing, certification, scientific research, regulatory compliance and quality management. Their experience spans a wide range of product categories, sectors and international markets.
This depth of expertise provides a strong foundation for the revision process, helping ensure that proposed requirements are carefully evaluated, technically robust and informed by real-world industry challenges.
A rigorous and collaborative approach
The revision process involves regular Technical Working Group meetings where proposed changes, emerging risks, technical developments and industry challenges are reviewed and discussed in detail.
Requirements are considered through a structured process designed to support clarity, consistency and relevance. Alongside these discussions, the group considers industry feedback, changing expectations and developments across the regulatory and commercial landscape.
This approach reflects BRCGS' commitment to developing standards that are practical, globally relevant and informed by industry expertise.
Looking ahead
Food Safety Issue 10 continues to be developed through a rigorous, science-led and collaborative process.
The high level of engagement from the food safety community highlights the importance of ensuring the standard remains relevant, practical and effective in future proofing and supporting safe food production worldwide.
We will continue to share updates as development progresses and thank all TWG members for their ongoing contribution to strengthening food safety across the industry.