Hi,
I work in a medium size food production factory - we produce low risk cake products - we colour and pack sugar paste/fondant & cake mixes,re-package cake decorations and food colours/pastes.
We then send these to our head office who store and dispatch to our customers.
We are looking to expand and to hopefully sell to supermarkets- we are unsure what accreditation we will need to win the supermarkets?
- BRC - both food and store and packaging
- BRC - just store and packaging -for the head office
- ISO 22000
- SALSA
Obviously there as big cost differences and work involved, we don't want to invest in this if not required or if a lesser accreditation will be accepted or indeed there is no advantage to our business growth.
I have read many of your useful comments on the difference between the two but nothing I've read helps us make this decision.... can anyone enlighten me and help me figure it out?
Thanks in advance -