Technical Support for BRC Global Standards & Haccp, ISO 22000, Food Safety Audits & Training for the Food Industry

New Free BRC Guidelines

A number of BRC publications have been published on the BRC Global Standards Website. These include introductions to internal audits, corrective action, cleaning procedures, traceability and document control.

These can be downloaded from the following page on their website:

Update on Food Safety & Haccp Courses

An update about the range of in house food safety & haccp courses which we offer.

All our training is offered on an 'in-house' or 'on-site' basis, i.e. we come to you, to train a number of people (usually between 6 and 16 people per group).

In house food safety & haccp training can be more cost-effective than sending people on 'public' or 'open' courses and gives you far greater value for money as we prepare each course to make it relevant to your company. (e.g. for haccp courses, practical exercises are based on your own process.

If you have a food safety or haccp training requirement but not sure what to do next........
Call or e-mail now.

Level 2 (Basic) Award in Food Safety for Manufacturing Training Course (RSPH & HABC)
Level 2 (Basic) Award in Food Safety in Catering Training Course (RSPH & HABC)
Level 2 (Basic) Award in Food Safety for Retail Training Course (RSPH & HABC)

Level 3 (intermediate) Supervising Food Safety in Manufacturing Training Course (RSPH & HABC)
Level 3 (intermediate) Supervising Food Safety in Catering Training Course (RSPH & HABC)
Level 3 (intermediate) Award in Food Safety Supervision for Retail Training Course (RSPH & HABC)

Level 4 (Advanced) Award in Food Safety Management for Manufacturing Training Course (RSPH & HABC)
Level 4 (Advanced) Award in Managing Food Safety in Catering Training Course (RSPH & HABC)

Level 2 Fundamentals of Haccp Training Course (RSPH)
Level 2 (Basic) Award in HACCP for Manufacturing Training Course (HABC)
Level 2 (Basic) Award in HACCP for Catering Training Course (HABC)

Level 3 (Intermediate) Award in HACCP for Manufacturing Training Course (HABC & RSPH)
Level 3 (Intermediate) Award in HACCP for Catering Training Course (HABC)

Level 4 (Advanced) Award in HACCP Management for Food Manufacturing Training Course (Also applicable to Catering) (RSPH)

ISO/TS 22002-1:2009

ISO has published a new Technical Standard ISO/TS 22002-1:2009 titled "Prerequisite programmes on food safety -- Part 1: Food manufacturing".

ISO/TS 22002-1:2009 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards.

ISO/TS 22002-1:2009 is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7.

ISO/TS 22002-1:2009 is neither designed nor intended for use in other parts of the food supply chain.

Food manufacturing operations are diverse in nature and not all of the requirements specified in ISO/TS 22002-1:2009 apply to an individual establishment or process.

Where exclusions are made or alternative measures implemented, these need to be justified and documented by a hazard analysis, as described in ISO 22000:2005, 7.4. Any exclusions or alternative measures adopted should not affect the ability of the organization to comply with these requirements. Examples of such exclusions include the additional aspects relevant to manufacturing operations are listed.

ISO/TS 22002-1:2009 specifies detailed requirements to be specifically considered in relation to ISO 22000:2005, 7.2.3:
a) construction and layout of buildings and associated utilities;
b) layout of premises, including workspace and employee facilities; c) supplies of air, water, energy, and other utilities;
d) supporting services, including waste and sewage disposal;
e) suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance;
f) management of purchased materials;
g) measures for the prevention of cross-contamination;
h) cleaning and sanitizing;
i) pest control;
j) personnel hygiene.

In addition, ISO/TS 22002-1:2009 adds other aspects which are considered relevant to manufacturing operations:
1) rework;
2) product recall procedures;
3) warehousing;
4) product information and consumer awareness;
5) food defence, biovigilance, and bioterrorism.

To obtain a copy of the standard please see:

Microbiological Guidance for Ready to Eat Foods

Revised guidelines for ready-to-eat foods

Revised guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market are being launched by the Health Protection Agency today.
This latest revision has a different emphasis than previous versions. They are risk based focusing on public health, consumer protection, and provide advice on actions and investigations which should be considered.

They are intended for use by food examiners and local authority enforcement officers in identifying situations requiring investigation for public health or food safety reasons. They will also help to inform other health protection and public health specialists.
The main aim of the guidelines is to assess the microbiological safety of ready-to-eat foods at any point in the retail chain, e.g. retail, catering, wholesale, and port of entry (including food components such as herbs and spices). While they do not take precedence over microbiological criteria within European or national legislation they complement legally enforceable standards and provide an indication of the microbiological safety for foods where standards currently do not exist.
Dr Jim McLauchlin, Director of the Health Protection Agency's Food, Water & Environmental Microbiology Services, said:
"The food industry has a duty to ensure that micro-organisms are eliminated or minimised so that they can't cause harm to people's health. These newly revised guidelines will support food examiners in their investigations."
Samples covered by the guidelines include:
  • Samples collected during predefined sampling programmes such as the Local Authorities Co-ordinators of Regulatory Services (LACORS)/HPA national microbiological food studies
  • Samples taken at or during food inspections
  • Samples taken to confirm previous adverse findings in order to determine the scale of microbiological contamination 
  • Samples collected during investigations of suspected outbreaks of disease 
  • Samples submitted after complaints
The Agency will discuss with local authority colleagues timescales for full implementation of these newly revised guidelines.
1) The
Revised Guidelines supersede those previously issued and have a different emphasis focusing on public health and consumer protection. They reflect comments received following a consultation process with stakeholders earlier this year.
2) Additional information on the bacteria that cause foodborne disease and those that act as hygiene indicators, on interpretation of test results, comments on poor practices that are likely to have contributed to adverse results and suggested appropriate public heath actions are now included in the guidelines.

HABC Centre Approval

We are also pleased to announce that we have been approved to offer Level 2 & 3 Food Safety qualifications through the new awarding body, HABC (Highfield Awarding Body for Compliance).

HABC, which has been positioned as ‘the awarding body that listens’  was established in 2008 to offer qualifications which are competitively priced while providing high levels of customer service and quality to Food Safety trainers.

The initial courses are:

Level 2 Award in Food Safety in Catering
Level 3 Award in Supervising Food Safety in Catering

Further courses will be offered as they become available. These are expected to include the following:

Food Safety:
Levels 1 and 4 in Food Safety in Catering; and
Levels 1, 2, 3 and 4 in Food Safety for Manufacturing

Levels 2 and 3 in HACCP for Manufacturing; and
Levels 2 and 3 in HACCP for Catering