Food Safety Services
1. British Retail Global Food Standard (BRC)
Due Diligence
Under UK food law all food businesses have an obligation to take all reasonable precautions and exercise all due diligence to avoid committing an offence, whether in the development, manufacture, distribution, advertising or sale of food products to the consumer. Possession of the Standard can be used as a contribution towards demonstration of due diligence.
The Standard
The British Retail Consortium Global Technical Food Standard is widely used and accepted across the food industry, both within, and outside the UK. Possession, by a food business, of BRC accreditation to the Standard is widely recognised as evidence of its achievement of the highest standards of hygiene, quality and product safety.
Requirement
BRC accreditation is now generally required, for example, by retailers like supermarkets, as a condition for the supply of food products.
We provide assistance in preparation for BRC audits.
2. Level 3 HACCP Qualifications accredited by the Chartered Institute of Environmental Health
Since 1st January 2006 there is an obligation for all food business operators to put in place, implement and maintain a permanent procedure based on the Codex Principles of HACCP. The legal obligation is set out under the Food Hygiene (England*) Regulations 2006 that directly implement EC Regulation 852/2004 into UK law.
Food businesses outside the EC wishing to import food products into the European Community must also conform to the requirements of EC Regulations. This conformance also includes the HACCP requirement.
* There are similar regulations for other countries within the United Kingdom.
There are two awards offered to Clients. Both awards are Level 3 courses accredited by the Chartered Institute of Environmental Health:
CIEH Level 3 Award in HACCP for Food Manufacturing
This course is designed for managers and supervisory staff responsible for the development of a food safety management system based on Codex HACCP principles within a food-manufacturing environment.
Managers or supervisors with HACCP responsibilities must have an in-depth understanding of the manufacturing processes in their business. They must also possess sufficient verifiable up-to-date background knowledge of food safety. This knowledge will form the foundation of the Candidate's HACCP study.
Candidates may be required to complete additional modules to ensure that they have the requisite knowledge prior to studying HACCP.
Candidates for this qualification will gain certification through an in-depth assignment. The assignment must cover a whole food manufacturing process. The assignment writing involves the composition and justification of a HACCP plan.
For further information about course content: www.cieh.org/vocational_qualifications
CIEH Level 3 Award in Implementing Food safety Management Procedures
This qualification is aimed at proprietors, managers and supervisors of small and medium-sized catering businesses. As a minimum, Candidates should be able to demonstrate that they have a good basic understanding of food safety. The ideal would be a supervisory level qualification in food safety obtained within the last two years.
Assessment for the qualification is in the form of an assignment, based on a case study, written under examination conditions at the end of the course.
For further information about course content: www.cieh.org/vocational_qualifications
3. RIPH Level 3 Advanced Certificate in Applied HACCP Principles
This qualification is designed for those at senior management level who plan to set up, manage and evaluate HACCP systems, and lead HACCP planning and implementation teams. The qualification focuses specifically on owners/ managers of food businesses, HACCP team leaders and members, auditors of HACCP systems, and trainers/advisers. The course requires 30 taught learning hours followed by two examinations and an assignment.
For further information: www.riph.org.uk/pdf/Level3-HACCP.pdf
I'm absolutely staggered by just how much EXTRA support and assistance Bob gave us....
MD, Storage & Distribution business:
Last year we had the nightmare scenario of actually losing our quality assurance accreditation on the grounds our HACCP wasn't up to scratch. In effect our business was (and with almost no notice whatsoever) shut down - purely on the grounds of non-compliance on what I originally thought were just minor points. I then had a couple of very worrying weeks - where I spent a great deal of time trying to resolve the queries raised by the external auditor's "Inspection Exit Report".
Bob Hutson was recommended to me through an old business acquaintance. To start with Bob came in and gave us a day's on-site consultancy, followed by three months of telephone consultancy. And then Bob came in for a second full day of on-site consultancy to ensure that everything prepared to date was accurate and correct.
Although I had only contracted Bob for just two days of consultancy -I'm absolutely staggered by just how much EXTRA support and assistance Bob gave us between the two meetings. I've used the services of many consultants over the years. But very few of them (if any!) were prepared to go the extra mile like Bob did.
Other than a very few points which can be very easily rectified, I'm delighted to say that this year we've passed our accreditation with flying colours. And this is what the auditor had to say about our HACCP:
Case Studies
No HACCP, No Business
Implementing HACCP meant the difference between staying in business and closure... Read more >>
No HACCP Training - No BRC Accreditation
The Company's business depended on British Retail Consortium accreditation because customers expected it... Read more >>
