Practical food safety, written by practitioners.
Field-tested guides on HACCP, audits, allergens, certification and food safety culture — written by the consultants who do the work.
What is HACCP? The 7 principles explained
A clear, practical explanation of HACCP and its 7 principles — written for food business operators who need to build a working, audit-ready plan.
9 min readHACCP vs ISO 22000 vs FSSC 22000: which do you need?
A side-by-side comparison of HACCP, ISO 22000 and FSSC 22000 to help you choose the right food safety framework for your business and customers.
How to prepare for a BRCGS audit: a 90-day plan
A practical 90-day countdown to a successful BRCGS Food Safety Issue 9 audit, from gap analysis to opening meeting.
Allergen management: a practical guide for UK food businesses
How to manage the 14 declarable allergens in production, packaging and labelling under Natasha's Law and FIC.
The internal audit checklist every food manufacturer needs
A field-tested internal audit checklist covering HACCP, prerequisites, traceability and documentation — plus how to write findings auditors take seriously.
CCPs vs OPRPs: what's the difference and why it matters
Operational prerequisite programmes (OPRPs) are often confused with CCPs. Here's how to tell them apart, with worked examples.
Building a supplier approval programme that survives audit
A risk-based supplier approval framework covering questionnaires, certification, sampling, performance review and de-listing.
Food safety culture: how to measure it and actually improve it
Food safety culture is now an audit clause. We unpack what auditors look for and how to move beyond posters and slogans.
Metal detection: validation, verification and the records auditors want
How to validate sensitivity, verify performance throughout the shift, and document a metal detection programme that holds up at audit.
Food recall readiness: the 4-hour test every business should run
A practical mock recall procedure that tests traceability forwards and backwards in under 4 hours.
BRCGS Issue 9 unannounced audit: a readiness checklist
Everything you need to walk an unannounced BRCGS Issue 9 auditor through the gate with confidence — from documentation to floor-readiness.
Natasha's Law: a practical PPDS labelling guide
What PPDS food is, what must be on the label, and the most common mistakes UK food businesses still make under Natasha's Law.
How to write a HACCP plan for a central production kitchen
A practical guide to building a HACCP plan for a central production kitchen feeding multiple sites — including chill-chain control and onward distribution.
Validation vs verification in food safety: stop confusing them
Validation proves your control measure works; verification proves it's still working. Here's how to design both into your HACCP plan.
Microbiological criteria: when and how to sample
How to design a microbiological sampling plan that actually informs decisions — covering process hygiene criteria, food safety criteria and shelf-life testing.
Supplier questionnaire: what to ask and how to score it
A practical template for a supplier approval questionnaire, with scoring guidance and the red flags every food business should watch for.
Environmental monitoring for Listeria: a programme that works
How to design a zoned environmental monitoring programme that finds Listeria before it finds product — without burying you in swabs.
FSSC 22000 v6: what's actually changed and what to do
FSSC 22000 v6 introduced a sharper focus on food safety culture, ESG and quality. Here's what auditors are looking for now.