Its back to the normal work routine for our food safety consultants at Food Safety Assist.
Brian Humphreys is in London this week catching up with regular BRC and SALSA clients. He is starting work with a new client guiding them through the BRC Storage and Distribution standard. The first part of any project is to carry out a Gap Analysis, on site mostly, of the food safety systems in place against what needs to be done to achieve a food safety accreditation. This becomes the project management plan. The largest part of this is the HACCP plan and often the most difficult for a client to do independently. Brian is also visiting a brewery to continue their work in maintaining the SALSA Beer Certification. Having this accreditation can allow a business to stand out in a crowded craft beer sector. As part of any food safety standard, internal audits are vital to keep you on track. Brian has been asked to carry out this week for a client so an independent fresh pair of eyes can see exactly where the systems are at now.
Aditi has guided a food manufacturing client through a SALSA audit recently helping to get their HACCP correct. Now that they have achieved SALSA Accreditation, they have asked us to support them on a regular basis in all their food safety procedures.
Next week, Hannah is back in work, carrying out a Product Traceability Check for a customer. A PTC is so important because it enables you to test the efficiency of your traceability systems should you need to do an actual recall or withdrawal.