How to Achieve SALSA Certification in 2025 – A Step-by-Step Guide for Small Food Producers

Introduction

If you’re a small food producer in the UK, you may be eyeing SALSA certification and wondering if it’s worth it. In 2025, there’s a bigger appetite than ever for locally sourced artisan foods, and major buyers want to work with local suppliers. But they also need confidence that your products are safe and produced correctly. That’s where SALSA comes in.

SALSA (Safe and Local Supplier Approval) is a food safety certification designed specifically for small businesses like yours. It shows buyers that even a tiny producer meets high food safety standards and legal requirements​. This guide will walk you through the process step by step – with tips to avoid pitfalls – and show how SALSA certification can benefit your business.

Achieving SALSA may seem daunting, but it’s doable, and it can open doors from local farm shops to national retailers.

Step 1: Understand SALSA Certification and Checking Eligibility

SALSA was created “by the industry, for the industry” to help small producers meet robust food safety standards without the complexity of bigger certifications. It's meant for small & micro sized UK food & drink businesses, operating from a commercial (not home) space and usually with fewer than 50 staff​ (If you’re still cooking at home, you’ll need to move to a proper commercial space before you can get certified).

Why aim for SALSA? 

For many start-up or artisan food producers, SALSA is an accessible way to prove that your food safety practices are top-notch. Earning SALSA approval gives you credibility – a “seal of quality” that helps you approach bigger buyers with confidence. Major retailers recognise SALSA, so it can open doors​.

When you’re ready, register as a SALSA member on their website – membership is required to access the full standard and book an audit​. Then download the SALSA standard document; it will be your roadmap, listing all the food safety requirements you need to meet. It might feel overwhelming at first, but don’t worry. In the next steps we’ll break down how to tackle those requirements one by one.

Step 2: Build a Solid Food Safety System

Make sure your food safety system is rock-solid. SALSA is about proving you run a safe, legal operation, so you need to have your procedures and records in order. Start with a HACCP plan (Hazard Analysis and Critical Control Points) to identify and control any risks in your process. We recommend heading to the FSA's free HACCP builder to get started (https://myhaccp.food.gov.uk/home).

Then put in writing the other key parts of food safety compliance – how you handle cleaning and hygiene, allergen control, traceability (tracking ingredients and products)​, pest control, etc. And keep records for everything.

Training is part of this foundation. Make sure everyone involved (even if it’s just two of you) knows the rules and follows them. Having up-to-date training in hygiene, cleaning, allergens, and similar topics is actually a SALSA requirement. And if you’re unsure about something, get advice or training. It’s better to sort out any weak spots now than to scramble during the audit. By the end of this step, you should have all your paperwork and daily practices in place – essentially, a safer and more organised operation.

Step 3: Self-Audit Your Business

Before you invite an auditor, do a thorough self-assessment of your business. Go through the SALSA requirements and check if you meet each one. SALSA provides a pre-audit checklist for members to test their readiness – so make sure you use it. Be honest and critical: if something isn’t up to scratch, fix it now.

Double-check common trouble spots:

• Are your logs (cleaning, temperature checks, etc.) complete and up to date?

• Is everything in storage properly labelled and within its expiry date?

• Is your equipment clean and well-maintained?

  
  

  Walk through your facility as if you were the auditor. You might even ask someone else to do a “mock audit” – a fresh pair of eyes can catch issues you missed.

  
  

Remember, you don’t have to do this alone. If you’re uncertain about anything, get help. The SALSA scheme offers an optional mentoring program where an experienced SALSA mentor can guide you through preparation​. Expert input at this stage can give you peace of mind that you haven’t overlooked anything important.

Once you’re confident you meet all the SALSA requirements, you’ll be ready for the real test.

Step 4: Book the Audit and Shine on Audit Day

When you feel ready, contact SALSA to book your audit. A SALSA-approved auditor will be assigned and arrange a date to visit your site​.

Plan it right: Schedule the audit for a day when you’ll be in production. The auditor needs to see your operation in action – whether you’re baking, jarring, brewing, or packing – to verify that your process works correctly and safely​. Make sure you (or a key team member) will be on hand to walk the auditor through everything.

On audit day, be prepared and stay calm. The auditor will spend several hours checking all aspects of your business against the SALSA standard. They’ll inspect your premises, observe your production process, and review your paperwork – looking at cleanliness, how you prevent contamination (including allergen control), and whether your records are complete enough for traceability.

As you accompany the auditor, answer their questions and show what you do. If they find any issues, they’ll explain what needs to be fixed.

Step 5: Follow Up and Get Certified

After the audit, you’ll receive a report noting any non-conformances (areas that didn’t meet the standard). Now it’s time for follow-up. If you passed outright – congratulations! You’ll get your SALSA certificate and can proudly announce that your business is SALSA certified.

If there are issues to fix, don’t be discouraged. SALSA will give you an action plan detailing what needs to be done. Tackle those items promptly and send proof when they’re done. Once everything is addressed, SALSA will approve your certification.

Make the most of your new certification. Use it in your marketing and sales pitches. Many small producers find that having SALSA opens doors to contracts and retail opportunities that were previously out of reach​. It shows buyers and customers that you take food safety seriously and gives them confidence in your product.

Common Pitfalls to Avoid

Watch out for these pitfalls that often trip up small producers:

• Rushing it: Don’t try to cram everything at the last minute. Preparing for SALSA typically takes a few months​, so give yourself time.

• Sloppy records: If you don’t document it, auditors will assume it didn’t happen. Keep thorough, organised records of all your food safety checks.

  
  

Conclusion: You’ve Got This (FoodSafe Can Help)

Achieving SALSA certification in 2025 is an attainable goal for small food businesses – even if you’re new to formal food safety standards. Take it step by step, stay organised, and remember why it matters: to grow your business and prove your commitment to safe, high-quality food.

And you don’t have to do it alone. FoodSafe has helped many small producers become SALSA-ready, and our platform is ready to help you too.

Ready to get started? Try FoodSafe for Free today. With our key tools and features, you can achieve SALSA approval efficiently and take your business to the next level!

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