After having been given six months to map their production units from risk countries, BSCI participating companies need to include two-thirds of their total buying volume or production sites in the BSCI process. The implementation of BSCI does not aim to cover all companies' supply chains, as supply chains are dynamic and may vary from season to season.

Following the mapping of producers, BSCI companies define whether they will either:

• conduct audits using the BSCI Industrial Methodology i.e. if they only source hard goods and soft goods, including processed food;
• conduct audits using the BSCI Primary Production Methodology i.e. If they only source fresh fruits and fresh vegetables or
• conduct audits using both BSCI Methodologies to audit their producers.

If companies choose to audit production sites using the BSCI Industrial Methodology
BSCI participating companies select two-thirds of their total buying volume or production sites from risk countries to be involved in the BSCI process.

After a period of three years, at least 50% of these selected producers should have received audit results “Good” or “Improvements Needed”. This means that, although these producers need to keep improving, none of them are in breach with ILO Fundamental Conventions.

BSCI does not expect that all producers are “compliant” immediately, but that they work towards solid improvements. This is why BSCI puts a lot of effort and resources in organising workshops and stakeholder Round Tables in sourcing countries to provide producers with the necessary means and knowledge to make long-term changes.

After five years, 100% of the selected two-thirds of companies' buying volume or production sites in risk countries, should have received audit results “Good” or “Improvements Needed”.
This can be achieved by either following the BSCI process as described, or if the producer holds valid certificates recognised by BSCI as equivalent to its system (E.g. SA 8000 certification).
If BSCI companies choose to audit production sites using the BSCI primary production methodology:
Within a time period of three years BSCI companies need to include 10% of their buying volume or 15 primary food producers based in risk countries in the BSCI process.

If companies choose to audit production sites using the BSCI Primary Production Methodology
The Primary Production Methodology differs from Industrial Methodology as this process goes further into the companies’ supply chain. Each audit in BSCI’s Primary Production Methodology covers two tiers; packing house and also several farms supplying to the packing house. As a result one audit can affect the lives of many more workers in the supply chain.