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...
Organic or wholesome foods vs regular food at supermarkets
Will AI improve or damage food safety in the next 5 years?
What’s the hardest part of building a strong food safety culture?
Food Defense Qualified Individual (FDQI)
Costco Food Safety Supplier Requirements
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Bump?
Users of BRC please comment, to what level do you train your employees?
Organic or wholesome foods vs regular food at supermarkets
Will AI improve or damage food safety in the next 5 years?
What’s the hardest part of building a strong food safety culture?
Food Defense Qualified Individual (FDQI)
Costco Food Safety Supplier Requirements
Non-Food Uses for Honey Contaminated with Hydraulic Oil
Safety Seals for Delivery Trucks
Alternative Food-Grade Tubs for Dry Cleaning Powder Equipment
Applicability of SQF 11.6.2 to a Non-Food Refrigerated Hazardous Ingredient
Prerequisite Programmes for Food Safety