Reaseheath College’s outstanding Food Processing Halls team has once again achieved the highest standards of Food Safety and Hygiene within a food production facility.
Following a rigorous audit against the latest Brand Recognition Compliance Global Standard (BRCGS) Issue 9, the team has been awarded the prestigious AA standard for the sixth consecutive year. This is the highest possible benchmark for best practice in food manufacture and proof that our Food Centre operates under highly controlled conditions and at the highest industry standards further evidencing the industry focused, career ready nature of our work.
This was the first audit against Issue 9 of the standard, which included changes to the food safety culture plan, food defence and further allergen controls.
Delighted Processing Halls Manager Mike Bennett said: “As always, this was a tough and very long two days, with a new auditor unfamiliar with our process. The auditor was extremely thorough in his approach, checking hygiene standards and our adherence to policies and procedures. The fact that the auditor only raised 2 minor non-conformances, representing our best ever result, highlights the excellent teamwork, dedication and commitment of the Food Centre Staff, who have all worked hard for this result.
“The auditor was extremely complimentary about student engagement and emphasised the importance of our work in ensuring students are ‘industry ready’.
“Huge credit goes to Quality Assurance Co-ordinator Laura Bateman for her tireless efforts to implement our Quality Management System and ensure compliance against the BRCGS standard. Laura has ensured a seamless transition from Issue 8 to Issue 9 by understanding and then actioning the required changes.
“This result demonstrates that the team has an exceptional food safety management system in place and shows commitment and continual improvement around food safety. This is without doubt a fantastic achievement.”
Laura Bateman said: “I am overjoyed that we have maintained our AA grade status and feel this result reflects the effort put in. This is a great accolade for the college and specifically for the Food Centre. It supports our ‘working to industry standards’ approach and this was noted by the auditor throughout the two-day audit. A positive team attitude is necessary for this audit to be successful, so I thank the team again for their hard work and dedication.”
The audit was led by Laura with support from the Processing Halls Team, Mike Bennett, Jen Newall, Penny Masters, Kate Chantler, Zoe Hodge, Jane Gilman, Zoe Riley, Sue Moors, Orion Johnson, Elliott Bateman, and Damien Murphy. Also pictured is Food Centre Manager Nick Blakemore.
BRCGS certification is aimed at suppliers of major food retailers. Although Reaseheath does not necessarily need this highest standard to operate, the college’s ethos is to ensure students are trained under industry conditions.
Reaseheath’s £7 million Food Centre was opened in 2011 and remains one of the best equipped food processing teaching and practical facilities in Europe. Built to exacting standards and staffed by a team of specialist food technologists recruited directly from the food industry, the centre has dairy processing halls and production areas for butchery, bakery, cake design and confectionery.
Many local, national and international food and drink manufacturers hire our facilities for new product research and development, technical advice or staff training.
For further details see www.reaseheathbusinesshub.com/food-centre-facilities and watch https://bit.ly/FoodCentreVideo