The Evolution of a Food Safety Culture
A strong food safety culture helps your organisation achieve one of its most important goals: satisfied customers enjoying and sharing your product with family and friends, safe in the knowledge that it’s from a trusted brand.
Discover why organisational culture is so important to food safety, and how the industry’s approach to it has evolved. Implementing the right culture can be complex but SAI Global cuts through the complexity, translating theory, recognised standards and technical requirements into practical measures that will help you understand, evaluate and boost your organisation’s food safety culture.
The BRCGS Food Safety was acknowledged as the world’s first Global Food Safety Initiative (GFSI) bench-marked Standard and developed by food industry experts from retailers, manufacturers and food service organisations.
Recognised by many leading retailers, manufacturers, ingredients companies, food service organisations and food processors as part of their supplier approval process.
An exceptionally high standard of auditor competency is required to meet the rigorous criteria needed for the scheme.
BRC Global Standard for Packaging Materials
The Standard sets out the requirements for the manufacture of packaging materials that are used in the production of, and filling operations for, food, hygiene-sensitive consumer products (including cosmetics), raw materials, and other consumer products. rnrnThe standard is based on a Hazard Analysis and Risk Assessment (HARA) supported by management system elements and requirements for site standards. rn
BRC Global Standard for Storage and Distribution
The Standard has been developed to cover all activities which may affect the safety, quality and legality of the products stored and distributed, and of additional contracted services provided by storage and distribution companies. rnrnThe standard is based on HACCP principles supported by management system elements and requirements for site and transport standards.
Gluten Free Certification Program (GFCP)
The GFCP Global Standard applies only to the control of gluten in the manufacture, processing, and packing of gluten-free products. These include: processed foods, both own brand and customer branded: ingredients for use by food service companies, catering companies, and food manufacturers; pet foods; cosmetics; natural health products; drugs.rnrnBenefits of a gluten-free management systemrnThe long-term outcome of the GFCP Global Standard is to promote a systems approach to prevent failures that could harm the public. Correctly applied, a site’s gluten-free management system (GFMS) will provide a very strong level of protection from failure, and if failure does occur, it will enable the rapid identification and management of risks and deviations. Increasing the availability of gluten-free products that conform to regulatory requirements will enable market expansion and should, at the same time, reduce the burden on government enforcement. Consumers will benefit by having increased confidence in their purchases, wider availability, and variety of choicern