We've Got SALSA Sussed!

Week 14 - RAW MATERIAL RISK ASSESSMENT, SUBSTITUTION AND ADULTERATION Hi Everyone! Raw Material Risk Assessment, Substitution & Adulteration This section, I find, people struggle with. Or don’t know quite where to start with it. I am going to show you how to tackle a simple version of a Raw Material Risk Assessment for Adulteration & Substitution. SALSA’s definitions of Adulteration & Substitution are: Adulteration - Reducing the quality of food by including a foreign substance, in order to lower costs or fake a higher quality. Substitution - Replacing a food or ingredient with another substance that is similar but inferior. The reason we have to carry out this risk assessment originates from the horse meat scandal. When this incident happened in the food industry, you might remember that it was highly publicised by the media. The food industry responded to this by ensuring food safety standards such as BRC and SALSA incorporated ways to tackle the issue. Th...

Week 13 - GOODS IN Hi Everyone! Goods In Goods intake controls and procedures are super important! Why? Because this is the first point in your process where you are taking control of the raw materials. Raw materials include ingredients and food contact packaging. Food contact packaging has to be handled in the same way as ingredients are. They are touching the food when packed, it is very important to keep this in mind when handling and storing it. We are going to chat through the following; accepting raw materials into your business, the checks you need to perform when accepting deliveries, what needs recording on your ‘Goods In’ record, and useful documents and equipment for the goods in team to use to do their job efficiently. Let’s get started! What’s coming next… Supplier & Raw Material Controls Week 13 – Raw Material Risk Assessment   Goods In – what do you need to show your SALSA auditor? Supplier & Raw Material Approval Procedure Approved S...