Two practical and interactive courses have been developed by Safe and Local Supplier Approval (SALSA) to help small businesses understand the complexities of food safety during food production. SALSA is an approval scheme that helps local and regional food and drink producers supply their products to national and regional buyers.
The courses, which focus on hazard analysis and critical control points (HACCP), outline core principles and explain how to implement and maintain a comprehensive food safety plan within a small business. Many struggle to achieve, implement and understand HACCP within their businesses but it is vital towards gaining SALSA accreditation.
The courses will be launched at the Speciality and Fine Food Fair event in September, where members will have the opportunity to question SALSA about HACCP. The first course is set to take place in East Anglia later in the month, where businesses signing up could be eligible for a 70 per cent grant towards the cost of the course.
SALSA scheme director Chris Grimes said: "Many businesses working towards their SALSA certification struggle to put together a HACCP course for their business. These new interactive courses are specifically designed for small and micro processors, and will give delegates both the confidence and knowledge to implement a HACCP plan in their business.”
For more information visit the SALSA website at http://www.salsafood.co.uk/
Food Legacy: The campaign, launched October 2011, is inspired by the London 2012 Food Vision adopted by the organisers of the London 2012 Olympic and Paralympic Games. Food Legacy asks caterers, restaurants, event organisers and hospitality organisations to commit publicly to taking steps to improve the healthiness, ethics and sustainability of the food they serve.
