BRCGS START! and SALSA: first certification questions answered
Is a metal detector mandatory for BRCGS START!? SALSA vs BRCGS, moving from SALSA to BRCGS, and first-audit tips for small producers.
Everyone has to start their certification journey somewhere. Our trainers and a certification body Head of Technical answered small producers' questions.
Q: Is a metal detector mandatory for BRCGS START!?
No. It was mandatory in Issue 1 (clause 4.10.3.1 at basic and intermediate level), but the clause was removed in Issue 2. Foreign body detection should be driven by your HACCP plan. You'll need a metal detector if your HACCP identifies it as a control, or if a customer requires it, but the standard doesn't mandate it. BRCGS Food Safety Issue 9 takes the same approach: the need for foreign body detection comes from the HACCP plan (section 4.10).
Q: Is there help getting started with START!?
BRCGS offers a free Get Started Implementation Pack, including the START! Issue 2 standard and interpretation guideline, a Get Started assessment tool, a site self-assessment checklist, and transition tools for businesses moving from a generic system or from SALSA. Find it on the BRCGS website.
Q: How does SALSA compare with other standards?
SALSA is a solid option for small UK food businesses: lighter paperwork and more practical audits than BRCGS or ISO, and well recognised for local markets. If you plan to grow or export, you'll probably need to step up to BRCGS later. SALSA also supports BRCGS START!, a simplified version of the BRCGS Food Standard.
Q: What are the challenges in moving from SALSA to BRCGS?
BRCGS has stricter requirements for documentation, audits, supplier management and recall procedures, and needs a company-wide focus on food safety. Plan for time, money and training. Start with a gap analysis and tackle it step by step, with a consultant or training if needed. Our BRCGS Food Safety Issue 9 Sites Training explains each requirement and how to show compliance.
Q: What mistakes do people make in their first audit?
The most common is treating requirements as a tick-box exercise in gap analysis and internal audits, instead of asking how each requirement can add value to your site. The other is HACCP: lifting a generic plan from the internet and lightly tweaking it never sits well. It must be your process, your hazards, your controls.
More short videos on our STC & QTC Explains channel: https://youtube.com/@stcandqtc
Reviewed by Cathy Gladwin, Director & BRCGS ATP Trainer, STC · November 2026
These Q&As share general best practice from our trainers and auditors. They aren't consultancy advice for your site. For support specific to your site and systems, we can refer you to our sister company QTC.
Learn more: HACCP & Food Safety Level 3 and the course calendar. For a gap analysis or implementation support, contact QTC.