BRC Global Standards Issue 6 Guidance – Part 8 – Process Control
Section 6 – Process Control Control of operations (6.1) has been reworded to ensure that the production process is managed through recipes and process specifications to control not only product…
Food Safety during the Olympics
With the Olympics just around the corner the Food Standards Agency have launched a campaign and some useful sources of information about their role and the role of caterers to…
BRC Global Standards Issue 6 Guidance – Part 7 – Product Control
For this post we will look at the requirements and changes within section 5 of Issue 6 of the BRC Global Standards Global Food Safety Standard. Section 5 – Product…
Food Hygiene Rating Scheme – a milestone reached
The Food Standards Agency has reported a flurry of activity by the local authorities across England which has resulted in the milestone of more than 250 local authorities joining this…
BRC Global Standards Issue 6 Guidance – Part 6 – Site Standards
This time around we look at some of the major changes to the Site Standards Section. This change was driven by the need to ensure that certification bodies spend more…
Food Safety – the missing link
HACCP International spoke very successfully at the recent BRC Global Standards Global Conference in London to introduce the certification of the food safety status of equipment, materials and services sold…
SALSA – the alternative choice for certification
We are quite often asked by SME food businesses whether SALSA (Safe and Local Supplier Approval) is a viable alternative to a more in depth standard such as the BRC…
BRC Global Standards Issue 6 Guidance – Part 5 – Auditing & Corrective Actions
Last time we looked at the requirements for HACCP within Issue 6 of the BRC Global Standards Global Standard for Food Safety. In these notes we begin to look at…