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Small Business Schemes Chris Grimes, SALSA Scheme Director

Small Business Schemes Chris Grimes, SALSA Scheme Director. Landscape. “ The gap between legal requirements and industry best practice* is getting wider – but the average size of UK food producers is getting smaller” *as defined by BRC Global Standard. Evolution of FS standards and schemes.

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Small Business Schemes Chris Grimes, SALSA Scheme Director

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  1. Small Business Schemes Chris Grimes, SALSA Scheme Director

  2. Landscape “The gap between legal requirements and industry best practice* is getting wider – but the average size of UK food producers is getting smaller” *as defined by BRC Global Standard

  3. Evolution of FS standards and schemes Pre 1995 – large food buyers had own audit standards 1995 Emergence of 3P standards (EFSIS, TLC etc) 1999 First issue of BRC Technical Standard 2002 CB’s abandoned branded standards with BRC Issue 3 2005 EFSIS and CMi introduced their own SME standards 2005/6 BRC, IFST and other food industry stakeholders began discussing the need for an SME Audit Standard. 2007 SALSA launched as BRC alternative for smaller producers

  4. SALSA Origins • Start-up funding from government agencies • DEFRA, FSA, Scottish Enterprise • ‘Joint Venture’ between four industry partners • NFU, FDF, BRC and BHA • IFST appointed as scheme operator • Self-funding, not-for-profit organisation • Aim was to be a reliable, affordable and effective food safety certification scheme for ‘small’ and ‘micro’ producers with wide recognition by UK food purchasing ‘community’

  5. Wide Recognition

  6. Other standards and schemes Some Buyers still conduct first party audits Eg Tesco, M&S Commercial third party standards EFSIS Safe & Legal CMi Due Diligence Membership schemes such as HEFF Hygiene and Food safety Standard Online/desktop certification products SOFHTe

  7. SALSA growth 2007-2011

  8. Key Numbers – September 2011 Registered Suppliers 2,246 Registered Buyers 838 Current Members 766 Current Approved 401 Micro Businesses >70%

  9. Why is SALSA in demand? More Buyers sourcing local food Buyers need certification for due-diligence New food businesses are micro and small Fewer medium and large suppliers in UK Micro businesses need help to achieve standards Traditional audit approach ‘verifies compliance’ Certification must be affordable to micro businesses UK food & drink purchasing community want SALSA

  10. SALSA addresses the market • A ‘scheme’ (not just an audit standard) • Provides support resources for members • Advice and mentoring integral to the audit process • Affordable to small and micro businesses • Credibility without UKAS accreditation • Support from UK food & drink purchasing community • Easy to fund (where funding available)

  11. Funding for SALSA mentoring

  12. Scheme Structure • Standard • Pitched between legal requirements and BRC • Suitable for micro (<10) and small (<50) producers • Best practice expectations of industry stakeholders • Guidance • Compliance to standard • Tools & Tips for individual requirements • Self-assessment toolkit • Mentor network (67 across UK) • Information • Directory provides local sourcing tool for buyers • Guidance, support and funding for suppliers • News, local events, bulletins and updates

  13. Scheme Resources • Centrally • Co-ordination and allocation of resources • Membership payments and administration • Member helpline • Website maintenance • Locally • 67 Mentors, of which 54 Auditors • All approved through IFST-RPFAM • Sector specific approval for mentoring and auditing • Compulsory training and CPD workshops • Participation in resource developments

  14. Analysis of scheme’s impact Mentoring Suppliers perform better on audits if mentored Suppliers report positive experiences Mentors are independent, local and sympathetic Auditing Approach preparing the supplier action plan works well Auditors look for compliance and improvement Most suppliers demonstrate improvements Due-diligence Increased recognition among enforcement officers Included in FSA earned recognition study

  15. Recent Developments Detailed ‘Tools & Tips’ for members Developed by Mentors HACCP Training Qualifications Developed by Mentors Levels 1 and 2 Regulated through Ofqual IFST Accredited

  16. What next for SALSA? Improved guidance and online resources Improve access to mentors Improved directory tools for buyers Provide additional relevant services Platform for continuous improvement Foundation for growth and progress to BRC

  17. www.salsafood.co.uk

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