The Best FREE Allergen Course for your Staff Why doesn’t STC offer a training course specifically on Allergens? Because there is already a fantastic course available to you. And it’s free! The Food Standards Agency’s food allergy online training You can find the course
One of the primary changes in Issue 6 is the enhanced hazard analysis and risk assessment approach to hygiene and printed packaging controls. In terms of the approach to hygiene, there are no longer the two levels of hygiene (basic and high) but instead, sites
BRCGS was formerly known as BRC (British Retail Consortium). BRCGS (Brand Reputation Compliance Global Standards) is a leading brand and consumer protection organisation, used by over 29,000 certificated suppliers over 130 countries, with certification issued through a global network of accredited certification bodies. BRCGS’ Standards
What’s NEW? ENVIRONMENTAL MONITORING UPDATE It’s great to see that BRCGS have acknowledged that section 4.11.8 of the standard (relating to pathogens and spoilage organisms) simply doesn’t apply to a small number of food / beverage manufacturers. This comes up in detailed discussion on every
WHAT SHOULD I BE DOING? This guide takes us through BRCGS expectations of how a site should be managing food safety and their business during the Covid-19 crisis. This happens to also answer all the questions you may have on how the Risk Assessment process
To see 2019 off with something that would bring some smiles, we decided to run a competition. Why not! The prize: three free BRCGS product safety courses. The task: to tell us why the competition entrant would like to win. The winner: Irma Einoryte-Seleniene, Quality
“Heads up”, we’re raising a number of BRC audit non-conformances due to missing scope on internal audit reports. Clause 3.4.1 of the BRCGS Food Safety Issue 8 states that, “Each internal audit within the programme shall have a defined scope and consider a specific activity
Have you completed your HACCP level 4 courses? Would you like to know more about the importance of HACCP? Calling all food site managers, members of a food safety team, food laboratory directors, managers, technicians or other – do you have an effective HACCP plan?
