Not BRCGS, but first job was getting a dry spice/vegetable milling operation SQF certified. We took a hit in our first audit for having wood handled push brooms just for floor use in the production area, so everything with a wood handle got replaced. It's just easier to get rid of the potential contamination vs having to justify it's use, and create monitoring documents to prove you've inspected the tools. Because sure enough, even with perfect documentation, on audit day your auditor is going to have the luck of finding a cleaning brush with a chunk missing from the handle. Not to mention wood cannot be effectively sanitized, so having a potentially dirty food contact brush handle inside your equipment is going to drive the auditor nuts.
We used some basic hand brushes for all dry cleaning needs, and I think we chose a brand specifically for color coding (white was food contact surfaces, blue was non-food contact, black was floors only, red for janitorial, etc). I don't think floor brooms need to be "food grade", and in all honesty I don't know really what these companies mean when they say their brushes/brooms are "food grade" other than color codable or perhaps a little more engineering to make sure you can clean the brushes after you use them.