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Audits

Hazard Analysis and Critical Control Point (HACCP) is the cornerstone of food safety management systems for all shapes and sizes of food businesses. It is necessary and applicable for ingredient suppliers, manufacturers, retailer and distributors, across the food industry worldwide.

Since 2006, it has been an EU requirement for all food businesses to follow the principles of HACCP and to have a documented and verified HACCP system in place (EU 852/2004).

There are a number of other food safety and quality management systems in use in the industry, including the British Retail Consortium's Global Standard for Food Safety. The latest version of this (issue five) has an increased range of requirements, such as a more rigorous grading and re-audit system, an increased emphasis on internal auditing and management commitment, and greater clarity and definition of the HACCP system.

An effective audit of our clients' own systems and those of their suppliers is vital in ensuring food safety and quality management best practice.

Leatherhead can undertake a pre-audit of an existing system to ascertain compliance ahead of a third-party audit. We can also help you review previous audit findings to address any areas of non-compliance before the next audit.

Clients can also benefit from training, delivered through Leatherhead's range of workshop-based HACCP courses (foundation level to advanced), to enhance their staff's competence and confidence. We also offer courses in internal auditing and basic food microbiology. Other courses are available on request; and all training can be tailored according to requirement.

 

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