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.

Q.
What funding help is available?
A.

Through the Business Growth Service, in association with the Manufacturing Advisory Service, we can get you a grant towards our fees for the development and implementation of a SALSA standard. Find out more.

Q.
What is a HACCP system?
A.

HACCP stands for Hazard Analysis Critical Control Point and is a food safety management system that focuses on identifying risks and hazards and then eliminating them prior to or during production. It is a system of prioritising your food safety control measures in order that they are concentrated on the points critical to food safety, e.g. cooking, cooling and high-risk storage.

Q.
How will an accreditation benefit my company?
A.

Accreditations, although not required by law, have phenomenal benefits for food companies. They can encourage new customers, many supermarkets require a manufacturer to have an accreditation before they will consider stocking their products. Improve business organisation, the very nature of a management system allows for the streamlining of processes from intake through to dispatch, ensuring everything runs much more smoothly. Improved business performance, more customers and improved organisation mean bigger profits. Due diligence, protecting your business in the eventuality of a complaint or recall. Developing a food safety culture, through the food safety system and regular staff training your business will develop a culture of food safety, ensuring the quality of your product is never in doubt.

But don’t just take our word for it, visit our testimonials page to find out what our clients are saying about the benefits.

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 will happen if an inspector finds problems with food standards at my business?
A.

It can range from a hygiene prohibition order, closure of the business, fines to imprisonment.

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