Hygiene

Housekeeping and hygiene is critical to all food businesses to produce safe food and reduce the risks of pest infestation. The BRC8 Standard for Food Safety has this clause as a one of the “fundamental” section, which places greater emphasis on this area and has increased the amount of time spent by the auditor within the processing areas. Accordingly, audits will more than likely incorporate observation of line change cleaning and may require dismantling of equipment. The internal audit requirements was extended in version 6 to include a processing and environment inspections clause that requires a minimum of monthly hygiene and fabrication inspections.

If you require assistance to set up a programme or carry out audits please contact AB Food Safety Consultancy.