FSSC 22000 resources

Arla is one of the world’s largest dairy companies and is reliant on approximately 2,500 dairy farms across the UK. Because of this, it was important for their organization to drive quality and gain greater real-time insight into their entire milk supply chain and its compliance levels.

Download this interview with Vincent Doumeizel, Vice President Food & Sustainability, Lloyd’s Register and find out the main risks being faced by the food supply chain, how technology can help address these risks and assurance and supply chain intelligence.

The BRC Global Standard for Food Safety – first published in 1998 and is now in its 8th issue. The standard is for food manufacturers and contains requirements for a HACCP (Hazard Analysis Critical Control Point) system in accordance with the requirements of Codex Alimentarius, a documented quality management system and control of the factory environment standards, products, process and personnel.

In December 2016, FSSC 22000 launched version 4. Some of the key changes include new requirements for food fraud protection (prevention of intentional product contamination), unannounced audits, introducing critical non-conformities, standardized audit report as well as transportation and storage, food service/catering and retail/wholesale industries.

Simon Batters talks about how consumer assurance will deliver brand protection and peace of mind to consumers worldwide.

In this interview, Stuart Kelly, Head of Retail and Hospitality Assurance Services at Lloyd’s Register, addresses why adopting a tailored approach is not only highly cost effective, but also adds real value.

The Food Leadership Series is a quarterly, informative series of live webinars featuring a panel of some of the most influential and experienced industry experts and academia, from around the world and across the food, beverage and hospitality supply chain.

LRQA has developed a guide which compares the different food safety standards and schemes and how they apply depending on your organization's activities and needs.

The food industry faces rising food safety, environmental and social customer demands, tougher stakeholder and government requirements, brand issues, impacts and growth and profitability concerns. As the food supply chain becomes more complex, the challenges surrounding your brand, reputation and shareholder value inevitably increase.

Cheryl Stevens – Strategic Client Manager, Food Safety – BRC at Lloyd’s Register talks about the role of culture in driving a commitment to food safety underpinned with the BRC Food Safety Culture Module. Download now!