Hygiene

Housekeeping and hygiene is critical to all food businesses to produce safe food and reduce the risks of pest infestation. The BRC Standard for Food Safety places emphasis in this area by ensuring the auditor spends 50% of the audit within the processing areas. Accordingly audits will more than likely incorporate observation of line change cleaning and may require dismantling of equipment. The internal audit requirements include a processing and environment inspections clause that requires a minimum of monthly hygiene and fabrication inspections. If you require assistance to set up a programme or carry out audits please contact Food Quality Consulting.

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