HACCP Plan

Strong supplier management and full traceability aren’t just best practices – they’re vital for compliance, consistency, and peace of mind. This practical guide shows small UK food and drink producers how to approve suppliers, track ingredients, and meet audit requirements with ease.

Food fraud and deliberate contamination may sound like big company problems — but small producers aren’t immune. This practical guide explains the difference between food defense and food fraud, why both matter for UK food and drink manufacturers, and what you can do to protect your business, products, and customers.

Critical limits are the backbone of any strong HACCP plan — but what exactly are they, and how do small producers set them properly? This practical guide breaks down everything you need to know about CCPs, with real-world examples and expert tips for keeping your food business compliant, safe, and inspection-ready.

Food safety audits don’t need to be scary. This practical guide helps small UK food and drink producers understand what to expect, how to prepare, and how to impress auditors - including a checklist and real-world examples.

Introduction If you're a small food producer in the UK gearing up for SALSA certification or just trying to stay on the right side of...