HACCP, IFS & BRC:
Frozen Food Certifications Explained
A clear breakdown of the most important food safety certifications for frozen food — what each one means, how they differ, and why they matter when you are buying in bulk.
Why Certifications Matter for Bulk Frozen Food Buyers
When you buy frozen food in bulk — whether fish, meat, poultry or fruit — you are taking on responsibility for a product that will eventually reach end consumers. The certifications held by your supplier are not just paperwork: they are your evidence that the product was produced under a controlled, audited food safety management system.
If something goes wrong further down the supply chain — a food safety incident, a recall, a regulatory inspection — your ability to demonstrate due diligence starts with the certifications you verified at the point of purchase.
This guide covers the three most important food safety certification frameworks for frozen food, plus the sustainability certifications that matter for seafood.
HACCP
Hazard Analysis Critical Control Points
HACCP is the baseline food safety management system for the food industry worldwide. It is a legal requirement in the European Union under Regulation (EC) No 852/2004, and is mandated or strongly recommended in virtually every other major market including the US, Canada, Australia and Japan.
The system requires food businesses to:
- Identify all potential biological, chemical and physical hazards in their production process
- Determine Critical Control Points (CCPs) — the steps where hazards must be controlled
- Establish critical limits, monitoring procedures and corrective actions for each CCP
- Maintain records to demonstrate the system is working
For frozen food specifically, key CCPs typically include freezing temperature and rate, metal detection, blast freezing duration, and cold store temperature monitoring. A supplier with a validated, maintained HACCP plan can demonstrate that these controls are consistently applied.
IFS Food
International Featured Standards — Food
IFS Food is a GFSI-benchmarked (Global Food Safety Initiative) audit standard developed by German and French retail associations. It is the dominant standard for supplier auditing in continental European retail — widely used in Germany, France, Italy, the Netherlands, Poland and Belgium.
IFS Food audits assess:
- Senior management responsibility and commitment to food safety
- Quality management system (including document control and internal audits)
- Resource management — personnel, infrastructure, equipment maintenance
- Production process control — from raw materials to finished product release
- Measurement, analysis and improvement
- Food defence and food fraud vulnerability assessment
IFS grades range from Basic to Higher level. For most B2B transactions, an IFS Food audit score above 75% (Foundation level) is the minimum. Many European retailers require Higher level (above 95%) for direct supply contracts.
BRC Global Standards (BRCGS)
British Retail Consortium — Global Standards for Food Safety
BRC Global Standards (now rebranded as BRCGS) was developed by the British Retail Consortium and is the preferred standard for UK retailers including Tesco, Sainsbury's, Asda and M&S. It is also widely recognised and accepted across North America, Asia-Pacific and the Middle East, making it the most globally portable of the three standards covered here.
Like IFS, BRC Food is GFSI-benchmarked and covers similar ground: senior management commitment, HACCP plan, quality management, site standards, product control and process control. Key differences from IFS include:
- BRC places greater emphasis on factory site standards and hygiene infrastructure
- BRC uses a grading system of AA, A, B, C, D — AA is the highest
- BRC requires unannounced audits at the highest grades
- BRC is typically required for supplying UK-domiciled retailers regardless of production country
For frozen food suppliers selling into multiple markets, holding both IFS and BRC is common — they cover the same ground but are required by different customers.
Sustainability Certifications for Frozen Seafood
For frozen fish and seafood, sustainability certifications are separate from food safety and are increasingly required by European buyers.
MSC — Marine Stewardship Council
Wild-caught fish (cod, tuna, pollock, haddock, mackerel)
Confirms the fishery is sustainable, well-managed and traceable. The blue MSC label is required by most European retailers for wild-caught seafood sourcing commitments.
ASC — Aquaculture Stewardship Council
Farmed species (salmon, pangasius, shrimp, tilapia)
Confirms responsible farming practices, environmental standards, social responsibility and full traceability. Increasingly required for farmed seafood in European retail and foodservice.
What to Request from Any Frozen Food Supplier
When evaluating a frozen food supplier — whether through Daily Frozen or any other channel — request the following documentation before agreeing to buy:
Current HACCP plan or summary
Confirms the food safety management system is active and validated for their specific production process.
Current IFS Food or BRC audit certificate
Confirms the certificate is valid (not expired) and the grade achieved. Check the expiry date — audits are annual.
Certificate of Analysis (COA) for the specific batch
Lab results confirming microbiological and chemical parameters meet spec. Request the COA for the exact batch, not a generic one.
Temperature log / cold chain record
Confirms the product has been stored at -18°C or below continuously since production. Critical for frozen food.
MSC or ASC certificate (seafood only)
If your end market or customers require sustainability-labelled product, verify the certificate is current and covers the species and fishery in question.
How Daily Frozen Handles Certification Verification
Every seller on Daily Frozen is required to provide their current food safety certifications before their first listing goes live. Our team verifies certificate validity, grade and scope. Listings display the certifications held by the seller, and full documentation (including COAs) is available to qualified buyers after the credit check and introduction process.
Frequently Asked Questions
What is HACCP certification in frozen food?
HACCP is the baseline food safety management system required by law in the EU and most markets worldwide. It requires producers to identify hazards in their process and control them at Critical Control Points. It is the foundation on which IFS and BRC are built.
What is the difference between IFS Food and BRC Global Standards?
Both are GFSI-benchmarked food safety audit standards. IFS is more common in continental European retail (Germany, France, Netherlands); BRC is preferred by UK retailers and more widely recognised globally. For most B2B frozen food transactions in Europe, either is accepted.
Do I need ASC or MSC certification for frozen seafood?
ASC and MSC are sustainability certifications, not food safety ones. They are required by most European retailers for sourcing commitments. For surplus buying, check whether your end market or customers require these labels on the product before committing to a purchase.