The Fayrefield Foods operate to exacting standards which are acknowledged by a number of industry bodies.
Fayrefield Foods operational facility “Fayrefield House” runs with the BRC Global standard, and is accredited AA+.
The BRC Global Standard for Food Safety is developed by food industry experts from retailers, manufacturers and food service organisations to ensure it is rigorous and detailed, yet easy to understand.
First published in 1998, the Standard is now in its seventh issue and is well-established globally. It has evolved with input from many leading global specifiers.
It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry.
The BRC Global Standard focuses on:
- The importance of management commitment.
- Hazard analysis and critical control point (HACCP) based food safety programmes.
- Quality management systems.
- Auditing good manufacturing processes – it’s not just a paperwork audit.
- Auditing areas which often have the highest rate of product recalls and withdrawals, such as labelling and packing.
- Developing systems to reduce exposure to food fraud.
- Ensuring consistency of the audit process.
- Providing a BRC Global Standard that is portable enough to allow Additional Modules to be added to reduce audit burden.
- Promoting greater resilience, transparency and traceability in the supply chain.
The BRC Global Standard is divided into seven sections:
- Senior Management Commitment and Continual Improvement
Consistent food safety is the responsibility of everyone within the company; however, the starting point for an effective food safety plan is the commitment of senior management to the implementation of the BRC Global Standard and continual development. This includes providing adequate resources, effective communication, system reviews, actions taken and opportunities for improvement.
- The Food Safety Plan (HACCP)
The BRC Global Standard requires the development of an effective hazard analysis and critical control point (HACCP) programme based on the requirements of the internationally recognised Codex Alimentarius system.
- Food Safety and Quality Management System
This section sets out the requirements for the management of food safety and quality. This includes requirements for product specifications, supplier approval, traceability, and the management of incidents and product recalls.
- Site Standards
This section sets out expectations for the production environment including the layout and maintenance of the buildings and equipment, cleaning, pest control, waste management and foreign body controls.
- Product Control
The requirements for product design and development stage including allergen management, product and ingredient provenance, product packaging and product inspection and testing.
- Process Control
The establishment and maintenance of safe process controls, weight/volume control and equipment calibration, and ensures the documented HACCP plan is put into practice.
This section sets out the standards needed for staff training, protective clothing and personal hygiene.
Fayrefield Foods are UFAS accredited.
The Universal Feed Assurance Scheme (UFAS) accounts for well in excess of 95% of the commercially produced compound feed in the UK and Ireland. A merchants’ standard was added later to the scheme, and in total UFAS now has in excess of 700 participants in the UK and Ireland.
UFAS is based on HACCP principles, a system originally pioneered by space agency NASA, but now forming the bedrock of EU Food and Feed legislation. The scheme is audited and certified by an independent certification body, in accordance with the internationally recognised standard EN45011 (also known as ISO Guide 65). This means that the certification body is itself independently assessed every year to ensure that the standard is implemented and administered consistently and fairly. Partly as a result of this independence of inspection, local authorities now include participation in UFAS in their risk assessments of Feed businesses.
The scheme dovetails with the UK livestock assurance (Red Tractor Farm Assurance, Quality Meat Scotland) schemes which the major supermarkets make a requirement for the home-produced livestock products they buy.
Fayrefield Foods is Organically Certified.
The Organic Food Federation is at the forefront of promoting organic methods and maintaining high standards and best practice within the sector. New exciting opportunities for the UK’s organic producers, processors, traders and importers have been created due to the rising demand for organic products.
Organic production is fully sustainable and environmentally sound. There is an increased awareness of the importance of sustainable methods of food production which reduce the detrimental impact on the environment. There has been a considerable growth in consumer demand for organic products which is reflected in the increase in organic commodities found in the marketplace. This demand can lead to increased profitability for all concerned. Organic produce is traceable from the farm to the fork because at every stage of its journey it is inspected and certified. This ensures the integrity of any product marketed as organic.