The regular monitoring of areas such as drains, production lines and waste routes is vital to prevent microbiological and allergen contamination of food, packaging or other products. As people can easily spread contamination it is also important that staff are made aware of their impact on the production outcomes and given appropriate training.

This guideline identifies the processes and activities a company should carry out to check and maintain the quality of the environment within their production facility. It describes how to draw up, implement and maintain an environmental monitoring programme.

The guidance will be of particular use to sites either using or working towards certification for the Global Standard Food Safety and indicates the sections in the Standard this guidance refers to for reference.

Who should use this publication?

The publication will be useful to those responsible for the design and implementation of environmental management programmes, auditors, food safety managers, factory managers, HACCP teams as well as food and distribution teams.

Please note, this title comes in PDF format only.

Use of BRCGS intellectual property

Information on how you can use BRCGS Standards, guidance and published content can be found here. You can also find a list of answers to common question on how BRCGS content can be used here.