Informative BSI white papers

A culture of food safety and quality is a major component of resilience in food businesses. It helps deliver sustainable, competitive advantage because a strong culture can take more controlled risks and more easily shift to new working patterns in today’s rapidly evolving and disruptive environments.

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Together with the usual cases of substitution in seafood, spices and herbs, through to diluted olive oil and honey, food fraud to optimize profit is here to stay. Increasing food prices and an ever more complex global food supply chain present an irresistible opportunity for fraudulent activity.

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Determining where a food product comes from is no longer easy when raw materials and ingredients criss-cross the globe or are blended before arriving in store. Yet consumers are more interested than ever before to understand where their food comes from and what’s in it.

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As the leading cause of food recall globally, unexpected or undeclared allergens and the misrepresentation of food continue to make news headlines.  Whilst the impact on brand reputation can be financially damaging, the impact on people can be devestating. Therefore prevention is often better than cure for allergen management in food manufacturing...

Learn to build your own allergen map (PDF)

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Whether it’s next month or next quarter, you’ve probably already started thinking about your next food safety audit and what you can do to meet the associated KPIs established by your organization. This whitepaper covers common non-conformities in food safety audits, and contains auditor tips on how to improve your performance in food safety management system (fsms) audits...

Tips for your Food Safety Audit

Business continuity is both a rising discipline and growing concern within the food and drink industry. BC Management (BCM) is a proactive method for food manufacturers dealing with crisis situations, such as food recall or food product withdrawal

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BSI's free HACCP & GMP guide contains information on the Standard, the types of hazards addressed in HACCP and a 12 step guide to producing your HACCP plan. The guide also details how to market your achievement to your customers, with the BSI HACCP & GMP Assurance Mark gained upon your business' certification.

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Download this handy guide, it's your quick reference to some of the key changes between the BRC Global Food Safety Standard Issue 7 and Issue 8, and also contains helpful definitions of terms.

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