For Muslim consumers, ensuring the integrity of halal food identification in food manufacturing is paramount.
How to avoid non-conformities and achieve BRC food safety certification
Avoid non-conformities when trying to achieve the globally recognised BRC standard, that sets the benchmark for food safety and quality.
Mitigating risks in the food industry: accident support
In the dynamic landscape of the food industry, an accident is an inherent risk that businesses must navigate.
Norovirus outbreaks in the food industry – how to avoid them
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.
BRC and SALSA certification; which is right for your business?
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?
What is BRC and what are the commercial benefits?
A BRC certification is both a time and monetary investment. Discover what commercial benefits you could see in return.
Food manufacturing allergen management: become the master
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.