Maintaining good standards of food safety and hygiene is dependent, in part, on regular and critical self-assessment of the food businesses operational standards and practices.
A regular, comprehensive and formally documented self-auditing system covering food safety, hygiene standards and practices is recommended. 2nd or 3rd party audits should be used to complement the internal audits and non-compliances should be rectified and signed off when completed.
Our teams work with you to establish a pro-active support programme; one important aspect is the Kersia independent audit or inspection of your procedures and standards. Our audits are compiled taking into consideration legislation and the BRC and Retailer standards and are carried out in conjunction with site personnel by experienced and audit trained teams.
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