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Surpassing the food safety standards

Food Safety SouthWest supports the highest standards in all areas of food safety. Giving confidence and security to business by meeting client needs and technical standards, we provide peace of mind to processors, retailers and consumers by improving and maintaining business growth and development.

At FSSW we listen to your concerns and provide a tailor made programme of solutions solutions backed by our practical experience that ranges from the difficulties faced by high street food businesses to writing food safety legislation for the EU.

By offering its highly successful administration of ISO and BRC standards through its partnership with outdo-qm.co.uk and in business performance coaching with Rachel Southern – Business Performance Coaching, FSSW can offer a complete package for building secure, safe, and effective businesses.

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‘He was a superb trainer; not only clear but fun too’

‘The Quality Management System created for us by FSSW is easy to use and has brought us many more customers’

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‘We have relied on FSSW’s services for over ten years and we could not do better’

‘For 12 years we have always returned to FSSW because we trust them’

Breaking News...

Through our Seafood Audit arm we are currently completing a full SALSA quality management system in major fish processor in Cornwall

The European Food Safety Authority has just published a report on Campylobacter and Salmonella on chicken carcasses. Here is an extract from the report abstract:

In A European Union-wide baseline survey on Campylobacter in broiler batches and on Campylobacter and Salmonella on broiler carcasses was carried out in 2008. In the Salmonella sub-survey a total of 10,035 broiler batches were sampled from 561 slaughterhouses in 26 European Union Member States and two countries not belonging to the European Union. From each randomly selected batch one carcass was collected after chilling and the neck skin together with the breast skin was examined for the presence of Salmonella. Multivariable regression analysis showed that the risk for Salmonella-contaminated carcasses increased with the slaughter capacity of the slaughterhouse and with processing of the carcass later during the day. The risk for contamination of carcasses with Salmonella varied significantly between countries and between slaughterhouses within a country, even when other associated factors were accounted for.

Read full article here…

FSSW will add relevant news articles and changes in legislation to this section as and when they occur.

Please check regularly…