British Retail Consortium Accreditation and Consultancy - for a Bakery
Customers required the bakery to retain its BRC accreditation. The business could have lost its BRC status, if management did not remedy failings identified during a previous audit. We conducted HACCP training and assisted the Company in updating its Quality System. The success of the programme ensured that Company policies and procedures complied with the BRC Standard. Following the next audit, the Company kept its accreditation.
The Managing Director wanted to exploit a gap in the market by setting up a production line for gluten-free bread rolls. The new product would run alongside existing traditional bakery lines. The Company asked us to advise on the food safety issues involved. Our expertise and experience indicated that it would be difficult to avoid cross-contamination between gluten-free and traditional bakery lines, without expensive alterations to the premises. Costs of the alterations would make gluten-free rolls production uneconomic. The Company decided not to introduce the products until the MD found separate premises accessible to the bakery.
