Why do people still go with Level 2 food safety?
Started by GMO, Jan 18 2011 12:15 PM
Hi y'all,
a question came up in my head today. Why is it that manufacturers large and small feel like they have to have Level 2 food safety for BRC and other audits? As far as I'm aware, there is no reason in the standard why you would need this and as long as you have someone suitably competent to write and deliver a course; why not make it in house and specific to your process? Lots of benefits; generally cheaper, flexible when the course could be delivered and applicable to what the people do.
So I've added a poll for your experiences...
a question came up in my head today. Why is it that manufacturers large and small feel like they have to have Level 2 food safety for BRC and other audits? As far as I'm aware, there is no reason in the standard why you would need this and as long as you have someone suitably competent to write and deliver a course; why not make it in house and specific to your process? Lots of benefits; generally cheaper, flexible when the course could be delivered and applicable to what the people do.
So I've added a poll for your experiences...
Food Safety Videos- Recommendations?
Do you spend enough time on food safety and quality improvement?
As A Food Safety Consultant - Do You Develop Food Safety Systems Alone ?
food safety
9.7.1 Food Safety Intervention
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Bump?
Users of BRC please comment, to what level do you train your employees?
Food Safety Videos- Recommendations?
Do you spend enough time on food safety and quality improvement?
As A Food Safety Consultant - Do You Develop Food Safety Systems Alone ?
food safety
9.7.1 Food Safety Intervention
Repackaging of Food Grade product
Food safety culture plan fssc22000 v6
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Food safety culture plan
Food contact surfaces