FAQs

Q.
What is legally required in food safety?
A.

All food business operators have a legal responsibility to implement a food safety management system based on the principles of HACCP (Hazard Analysis Critical Control Point). Prior to the implementation of an effective HACCP system, a business must operate in accordance with good hygiene or good manufacturing practice (GMP) and comply with all the relevant food safety legislation. All companies must apply with the law otherwise they may face heavy fines and maybe even imprisonment.

Q.
What training do me and my staff need?
A.

All staff working on a food manufacturing site should have a level 1 food safety training course completed to help understand the basic hygiene rules.

Level 2 Food Safety – for food handlers

Level 3 Food Safety- for supervisors and managers

Q.
What is SALSA?
A.

SALSA (Safe and Local Supplier Approval) is a Food Safety Certification Scheme for small and micro-sized food and drink business operating within the UK. Once a business has passed a SALSA audit it proves to buyers that all appropriate food safety, legality and quality systems are all in place.

As well as the regular SALSA standard to be audited against there are other sector-specific standards to be audited against:

  • SALSA Plus Cheese
  • SALSA Plus Beer
Q.
Is SALSA for me?
A.

To be eligible for SALSA you must meet the following criteria:

  • Are a food or drink manufacturer
  • Produce in a commercial premises
  • Based in the UK, Channel Islands and the Isle of Man.
Q.
How often do I get audited by SALSA?
A.

SALSA audits are conducted annually.

Q.
What is BRC?
A.

BRC (British Retail Consortium) is a global standard designed for the food industry. It was originally published by the union of British supermarket chains in 1998 and is recognised in over 130 countries. The standards guarantee the standardisation of quality, safety and operational criteria and ensure that manufacturers fulfill their legal obligations and provide protection to the end user. There are several different standards available:

  • Food Safety
  • Packaging
  • Storage and Distribution
  • Agents and Brokers
  • Retail
Q.
How often do I get audited for BRC accreditation?
A.

Annually for Grade AA, A and B, 6 months for grade C.. You currently have the option of selecting announced or unannounced audits.

Q.
How long does it take to become accredited?
A.

A critical starting point for us working with a company is to carry out an assessment of what a business already has and what they need to meet a food safety standard. This report then becomes a working plan specific to the company. It normally takes between three and nine months to complete the standard, depending on the complexity and the gap analysis. We tailor everything around your business and will be able to give a more accurate estimate in a proposal.

Q.
What funding help is available?
A.

There are several different organisations we are in contact with that may be able to provide funding/ grants. We can look into this for you at the time as this varies depending on location and current funds available.

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