Maintaining good standards of food safety and hygiene is dependent, in part, on regular and critical self-assessment of the food businesses operational standards and practices
A regular, comprehensive and formally documented self-auditing system covering food safety, hygiene standards and practices is recommended. 2nd or 3rd party audits should be used to complement the internal audits and non-compliances should be rectified and signed off when completed.
Our teams work with you to establish a pro-active support programme; one important aspect is the Kersia independent audit or inspection of your procedures and standards. Our audits are compiled taking into consideration legislation and the BRC and Retailer standards; and carried out in conjunction with site personnel by experienced and audit trained teams.
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