Norovirus is a highly contagious virus that causes vomiting and diarrhoea. Outbreaks can have serious consequences for the food industry, including legal action, and closure of premises.
If you are a food producer, supplier, or agent and broker you may have heard of BRC and SALSA certification. But what are they, and how do they differ?
Are there steps you have not considered? From gap analysis to maintaining certification, be well informed on the BRC process.
BRC certification doesn’t have to be as daunting as you think. Understand costs and timeframe to help prevent any surprises.
A BRC certification is both a time and monetary investment. Discover what commercial benefits you could see in return.
Whether you are creating a food product from scratch, just an element, or if you’re part of the manufacturing supply chain, you are required to protect the ingredients or product; this also includes allergen contamination.
The commercial kitchen is the heart of any food establishment, whether it’s a restaurant, café, care home or school canteen. It’s a busy space where meals are prepared and served to customers. However, with all … Read more
What is food traceability? The Food Standards Agency (FSA) defines food traceability as the ability to help keep track of ingredients and finished food products in the supply chain, which supports a swift and accurate … Read more
Passing a BRCGS audit is of paramount importance to our clients in order to retain and attract customers. Discover all there is to know about BRCGS unannounced audits and ways that you can prepare.
Acronyms are designed to simplify life, but do they? How many times have you seen a series of letters and felt like you should know what they stand for? You might work in the food … Read more