Advice

Where to start

Hazard analysis and critical control points (HACCP) is an internationally recognised approach to the management of food safety which is enshrined in legislation.

The Stationery Office has agreed discounts for members wishing to purchase the manufacturing and foodservice guides they have published with the BSA.

Key points from Campden & Chorleywood Food Research Association publication: “Review of current industry practice on Fruit and Vegetable Decontamination”

Report from the Technical Group Meeting held at Tri-Star, Enfield.

Report from the Technical Group Meeting held at English Provender, Newbury.

Report from the BSA Technical Forum Meeting held at Solarsoft, Basingstoke.

Report from the Technical Forum Meeting held at Byotrol, Daresbury.

Report from the BSA Technical Forum Meeting held at Eclipse Scientific Laboratories, Sittingbourne.

Report from the BSA & PAPA Technical Meeting

Report from the BSA & PAPA Joint Technical Group Meeting held at Eclipse Scientific, Chatteris.