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?
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.
Essential safety signs in a commercial kitchen
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
Food Traceability: Lets get your Records Straight
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
17 Acronyms Everyone Working in Food Manufacturing Should Know
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
The 4 Cs of Food Safety Explained
Whether you work in the hospitality industry or the food manufacturing sector, you’ve probably heard of the 4 Cs of food safety. But what exactly are they, and why are they so important? In the … Read more
HACCP Plan for Sushi & Sashimi: High-Risk Foods
Whether you manage a Japanese restaurant or a sushi takeaway, you’ll need to have an appropriate food safety management system in place. This should include your HACCP plan, covering in detail all the necessary procedures … Read more