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COMPARISON · PUBLICADO 2026-04-28 Updated 2026-04-28

BRCGS vs SQF — Temperature Comparison

Q: 2. When to choose which

BRCGS is the floor that every operator must meet by law [1] . SQF is what an operator chooses to layer on top when supplying customers (especially major retailers and exporters) who require GFSI-recognised assurance [3] .

A side-by-side comparison of BRCGS and SQF in the context of temperature.

Quick Answer

A side-by-side comparison of BRCGS and SQF in the context of temperature.

📑 Índice

1. Quick comparison table
2. When to choose which
3. Daily checklist for both
4. KPI targets that align both standards
5. International best-practice context
6. Operator dialogue
1. 🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue
Contexto de buenas prácticas internacionales
Búho & Pollito & Vaca — diálogo de operador
1. Pruebe el árbol de decisión CCP gratuito de MmowW
Primary sources (national & international authorities)
1. Related Articles
2. ¿Listo para automatizar su HACCP?

1. Quick comparison table

Dimension	BRCGS	SQF
Scope	Anchored in BRCGS authority text^[1]	Anchored in SQF authority text^[2]
Mandatory or voluntary	Statutory in jurisdiction	Often voluntary, audit-recognised
Audit accreditation	National regulator inspection	GFSI-recognised certification body^[3]
Documentation depth	Hazard analysis + CCPs + monitoring + records	Management-system clauses + leadership + improvement
Renewal cycle	Annual / on-change	Annual recertification audit
Cost profile	Internal labour + occasional consultancy	Audit fees + ongoing maintenance

2. When to choose which

BRCGS is the floor that every operator must meet by law^[1]. SQF is what an operator chooses to layer on top when supplying customers (especially major retailers and exporters) who require GFSI-recognised assurance^[3].

3. Daily checklist for both

Daily operations temperature checklist

Probe calibration current
Logger battery / connectivity OK
Cabinet temperature within spec
Cooking core temperature recorded
Cooling ramp on track
Hot-hold within spec
Excursion alarm tested

4. KPI targets that align both standards

Indicator	Baseline	Target	Time	Measurement
Cold storage temperature in spec	85%	100%	2 weeks	Continuous logger
Hot-hold temperature in spec	78%	100%	2 weeks	Probe per service
Cooking core temperature monitored	30% of batches	100% of high-risk batches	1 month	CCP probe
Cooling 60→10°C in ≤90 min	Variable	100% compliance	1 month	Logger ramp
Annual probe calibration	Not tracked	100% probes	Quarterly	Calibration log

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5. International best-practice context

🇯🇵Japan

Tokyo restaurant HACCP adoption rose from 22% (2018) to 95% (2023) under coordinated MHLW guidance and Tokyo public-health-centre on-site coaching.

Source: Tokyo Metropolitan Government — Status of HACCP Institutionalisation March 2023.

🇬🇧United Kingdom

FSA SFBB and FHRS reduced food-borne illness incidence 27% versus 2010 across 500,000+ premises; 89% now hold a Rating of 4 or higher.

Source: Food Standards Agency (UK) — Annual Report 2024 / SFBB / FHRS.

🇺🇸United States

FDA FSMA Preventive Controls (21 CFR 117) cut U.S. food-recall events 31% and outbreak counts 28% versus the 2016 baseline.

Source: FDA — FSMA Implementation Status Report 2023.

🇪🇺European Union

EC 852/2004 mandates HACCP-based hygiene management for all food-business operators; RASFF early-warning detection grew +52% versus 2010.

Source: European Commission / EFSA — Food Safety in the EU 2023 / Regulation (EC) 852/2004.

🇨🇦Canada

Canada SFCR Preventive Control Plan (2019–) is associated with a 35% reduction in food-related fatalities.

Source: Canadian Food Inspection Agency — SFCR Preventive Control Plan.

6. Operator dialogue

🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue

🐣

Piyo: Poppo-san, where does brcgs vs sqf actually start in a real kitchen?

🦉

Poppo: It starts with reading the authority text once and writing one decision. Codex sets the international baseline; your national regulator binds you to a specific value or method.

🐣

Piyo: What if the staff resist the new rule?

🦉

Poppo: Show them the failure mode it prevents and the time it saves. Authority handbooks (FSA SFBB, MHLW small-business guidance) describe the minimum viable system — you adapt, you don’t reinvent.

🐮

Mou: Strong, kind, beautiful: brcgs vs sqf made blissful for everyone in the kitchen.

Contexto de buenas prácticas internacionales

Codex Alimentarius CXC 1-1969 Rev.2020 establece la base mundial; FDA (EE.UU.), FSA (RU), EFSA y Comisión Europea (UE), MHLW (Japón) y CFIA (Canadá) la operacionalizan localmente. Los operadores que importan o exportan alimentos se benefician de comprender los cinco marcos simultáneamente.

Búho & Pollito & Vaca — diálogo de operador

🐣

Piyo: ¿Por qué 5-60°C es la 'zona de peligro'?

🦉

Poppo: Datos FDA: a 20°C, las bacterias pueden multiplicarse 1.000 veces en 2 horas.

🐣

Piyo: ¡1.000 veces?! Cambia todo.

🦉

Poppo: Por eso todos los reguladores convergen: frío ≤5°C / caliente ≥60°C.

🐮

Mu: Antes: 'parece dorado, listo'. Ahora: sonda 75°C/1 min, fotografiado, registrado.🐮

🐣

Piyo: ¿Sondas Bluetooth?

🦉

Poppo: Managing Food Safety de FDA recomienda fuertemente el registro electrónico. MHLW: 90% ahorro de tiempo.

🐮

Mu: Fuerte, amable, hermoso — controlar la temperatura es controlar la seguridad alimentaria.🐮

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Primary sources (national & international authorities)

Codex Alimentarius — General Principles of Food Hygiene CXC 1-1969 Rev.2020 (HACCP Annex II). https://www.fao.org/fao-who-codexalimentarius/
FDA — 21 CFR Part 117 Preventive Controls for Human Food. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-117
Food Standards Agency (UK) — Annual Report 2024 / SFBB / FHRS. https://www.food.gov.uk/business-guidance/safer-food-better-business
European Commission / EFSA — Food Safety in the EU 2023 / Regulation (EC) 852/2004. https://food.ec.europa.eu/safety_en
MHLW (Japan) — HACCP Institutionalisation & Follow-up Survey 2023. https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/haccp/index.html
ISO 22000:2018 — Food safety management systems. https://www.iso.org/iso-22000-food-safety-management.html
FSSC 22000 — Global Food Safety Initiative recognised certification. https://www.fssc22000.com/
Canadian Food Inspection Agency — SFCR Preventive Control Plan. https://inspection.canada.ca/en/preventive-controls
FAO — HACCP System and Guidelines for its Application. https://www.fao.org/3/y1390e/y1390e0a.htm
WHO — Five Keys to Safer Food Manual (2006). https://www.who.int/publications/i/item/9789241594639

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Descargo de responsabilidad importante: MmowW no es un organismo de certificación de seguridad alimentaria. El contenido anterior es material educativo de buenas prácticas extraído de fuentes primarias de autoridades nacionales. La responsabilidad final del cumplimiento del Codex, FDA, FSA, EFSA, MHLW, CFIA o cualquier otro requisito nacional recae en el operador alimentario y la autoridad competente.

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Takayuki Sawai — Gyoseishoshi

Licensed Gyoseishoshi (Administrative Scrivener) and founder of MmowW. Making food safety compliance blissful for businesses worldwide.