The SALSA Standard – 

Here we’ll explain what the SALSA Standard is and show you our SALSA food safety solutions…

Here you can…

SALSA food
SALSA HACCP
SALSA HACCP
SALSA HACCP
SALSA HACCP

“FAQ”

What is the SALSA standard?

The SALSA (Safe and local supplier approval) standard was originally launched in March 2007.  It was developed for small food processing businesses, who are not at the stage that required BRC approval.

It has been written by a working party of 4 main groups:

  • The British Retail Consortium (BRC)
  • The British Hospitality Association (BHA)
  • The Food and Drink Federation (FDF)
  • The National Farmers Union (NFU)

The standard was originally designed to show food safety and legal compliance and since then have been developed to include elements of quality control as well.

The standard is now well established and is accepted by many retailers and food service agents.

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“FAQ”

Frequently asked questions & quick links

The SALSA Issues downloadable PDF’s
SALSA Standard Issue 4
What’s the difference between Issue 3 & 4?
Do I need to adhere to all the STS clauses?
Why would I need to be SALSA accredited?
What is the SALSA plus cheese standard?
What are the additional clauses in the SALSA plus cheese standard?
What is the SALSA plus beer standard?
What are the additional clauses in the SALSA plus beer standard?
How long is an audit?
Do I need to organise my audit with SALSA directly?
How do you go about organising a SALSA audit?
How much does a SALSA audit cost?
What is a SALSA mentor?
Can I do the audit as soon as I have documented and implemented my systems?
Do I need to have a pre-audit?
How often will I be audited?
How is the audit scored?
What happens after the audit?

Don’t despair if the question you want to ask is not listed above, you can always contact us to ask on the link provided here.
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“issues”

SALSA Issues

Since the launch of issue 1 in 2007 the standard has been re-issued a number of times, the latest issue 4 was launched in June 2015 and now includes a number of variants of the standard, the standards can be downloaded below:

SALSA Issue 4 – DOWNLOAD PDF HERE
SALSA Issue 3 plus Beer – DOWNLOAD PDF HERE
SALSA Issue 4 plus Cheese – DOWNLOAD PDF HERE
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“Issue4”

SALSA Issue 4

The SALSA standard is split into 4 main sections:

  1. Prerequisite controls
  2. HACCP & management systems
  3. Documentation
  4. Premises

The prerequisite control section covers the general prerequisites such as training, personal hygiene, cleaning and cross contamination.

The HACCP and management system section covers HACCP of course, plus systems which manage the full supply process such as auditing and traceability.

Documentation includes ensuring that document control is in place, procedures and specifications are documented and the premises cover all aspects of the location and fabrication of the building itself.
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“difference”

What’s the difference between issue 3 and issue 4?

Issue 3 was reviewed and re-issued as issue 4 to include changes to:

  • Addition of STS clauses (shown in purple)
  • Hazard analysis is now required as part of the HACCP section
  • The addition of requirements for process control of non-legal monitoring
  • Clarification of the requirements of many clauses

There a number of additional requirements that have been added so that the SALSA audit complies with STS.  STS is a standard which is required by any producer who is manufacturing products for government sites, such as hospitals.

Hazard analysis is required for HACCP – however, if you are following the codex principles of HACCP you probably will have been doing this anyway.  If not, you may need to review your HACCP – we can help you with this, please give us a call to discuss on 07955 211023.

Up until this issue of the SALSA standard, only food safety and legal requirements were part of the standard.  However, for issue 4 – control of equipment that manages quality has been introduced.

There are also a lot of changes to the wording of the clauses, to assist in the explanation of the requirements. Generally however, there has not been any major changes to the actual requirements.
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“STS”

Do I need to adhere to all the STS clauses?

No, only if you produce product for government sites such as hospitals.  If you don’t need STS approval, then you don’t need to comply with the purple clauses.
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“accredited”

Why would I need to be SALSA accredited?

The SALSA standard is available to sites in the UK, Channel Islands and the Isle of Man. It is the most basic of the certification standards in the UK – it sits between the legislation standard and the BRC food standard. It is a way of proving to your customers that you have all the food safety systems in place to ensure that you can produce their product safely and to the agreed specification. Many retailers, food service agents and restaurant chains will not approve your product without you having some sort of accreditation.  Plus, the standards which larger manufacturers have to work to now also means that they have limited options in terms of how to approve their suppliers. Their suppliers either have to be accredited or the manufacturer has to audit them. Auditing their suppliers is costly to them and so many manufacturers will opt for only using suppliers who are accredited. This means if you want to win new contracts with your customers you need to be accredited.
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“cheese”

What is the SALSA plus cheese standard?

The SALSA plus cheese standard has been developed with the Specialist Cheesemakers Association.   If you produce cheese you do not have to have this module added to the scope of your audit, it is a voluntary option – to show your customers that you meet the standard set by the Specialist Cheesemakers Association.
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“plusc”

What are the additional clauses in the SALSA plus cheese standard?

The overall standard sections are the same, however, there are additional specific cheese production clauses, plus a new section added to the following sections:

  • Cross contamination control (segregation of raw and production areas, hose control, sharp metal equipment control, brine control)
  • Environment & process control (pasteurisation requirements)
  • Control of raw materials (animal health and welfare, milk legal standards, milk inspection, storage)
  • HACCP (specific hazard analysis for unpasteurised products)
  • New additional section – Process control & maturation
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“beer”

What is the SALSA plus beer standard?

The SALSA plus beer standard has been developed in conjunction with Cask Marque, to provide buyers of craft beer and ale confidence in the standard that are being applied.   If you produce beer you do not have to adhere to these requirements – as it is voluntary option.
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“plusbeer”

What are the additional clauses in the SALSA plus beer standard?

The overall standard sections are the same, however, there are additional specific brewing requirements:

  • Personal hygiene (tasting controls)
  • Cleaning (CIP)
  • Cross contamination control (plate heat exchanger pressures, filtration controls, container controls)
  • Control of raw materials (specific raw material controls and control of contract service providers)
  • Waste control (materials for further processing as animal feed controls, effluent control)
  • New additional section – Legal requirements
  • New additional section – Quality requirements
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“long”

How long is an audit?

The audit is normally just half a day, but may be a little more or less, depending on the size and complexity of your site. The audit will be carried out by one auditor, who you need to be with for the full duration of the audit.
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“organise”

Do I organise my audit with SALSA directly?

Yes. SALSA look after the audit organisation and will provide you with an auditor to carry out your audit.
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“go”

How do you go about organising an audit?

You need to become a member to book your audit. You can join through the SALSA website – http://www.salsafood.co.uk/register.php or call SALSA on 01295 724248.  SALSA will provide you with an auditor, who will get in touch to organise a date for your audit.
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“much”

How much is an audit?

In order to book your SALSA audit you need to be a member. The membership with the cost of the annual audit is £550+vat.

If you want to also do the cheese module there is an additional cost of £185+vat.
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“mentor”

What is a SALSA mentor?

SALSA have a group of mentors who they have approved, who can help guide you through implementing the SALSA standard.  SALSA have a special packaging which includes a day’s mentoring at a reduced rate, in the membership and auditing price – of £920+vat. Meaning that the reduced cost of the mentor for a day is £370+vat.  The normal day rate for a mentor is £440+vat per day.  At Techni-K we don’t believe in charging you to ask us questions, so if there is anything you’re unsure about, please feel free to email us on info@techni-k.co.uk or  call us on 07955 211023 – we don’t charge to chat!
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“systems”

Can I do the audit as soon as I have documented and implemented my systems?

Once you’ve documented your systems and implemented them, you need to wait at least 6 to 8 weeks to gather the necessary records, so that your SALSA auditor has enough evidence to audit.
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“pre”

Do I need to have a pre-audit?

No, as long as you have implemented the standard you should be fine.  Even if you get quite a few non-conformances on your audit, as long as you correct them within 28 days of your audit and provide the evidence to SALSA that you’ve done so, you should get your certificate.  So, it’s generally not needed to have a pre-audit.  If you need help implementing the standard and getting ready for your audit, we can help you – just give us a call, we don’t charge to chat!
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“often”

How often will I be audited?

The audits are carried out every year.
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“scored”

How is the audit scored?

There is no scoring for SALSA – you either pass or fail.  As long as you close out all of your non-conformances from your audit though, you should pass and get your certificate.
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“after”

What happens after the audit?

Once your audit is complete your auditor will stay with you to agree the action plan to close out any non-conformances.  You then get up to 28 days to provide evidence to SALSA that you’ve closed out the non-conformances as agreed. If they are unsure about how you’ve closed out the actions or if they need to you provide more evidence they’ll contact you.  On completion of the actions SALSA will issue you with a certificate and your anniversary date for your audit will be set. SALSA will remind you of your anniversary date as it gets closer, but it’s up to you to make sure you re-book your audit up to 56 days before your anniversary – in order to make sure your certificate doesn’t expire.
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How can Techni-K help you with SALSA?

At Techni-K our mission is to help Artisans and small producers meet the SALSA standards by:
1. Providing solutions which are cost effective and do not require expensive consultancy bills.
2. Providing solutions that take as much of the pain away as possible, that are simple to use and practical to implement.

How do we do this?

We have developed food safety solutions in line with the SALSA standard. Each pack has been designed to meet all the clauses of the SALSA Standard and these provide you with a system that is 95% completed for you. You just need to tailor it to meet your specific business needs, we’ve even provided you with instructions on how to do this. Then you just need to implement it into your business and again, we’ve provided you with tools and tips on how to do this!  We also offer phone and email support while you’re tailoring and implementing your pack, so you’re not alone – we’re with you every step of the way!

Check out our packs from the options below…

SALSA food
SALSA HACCP
SALSA HACCP
SALSA HACCP
SALSA HACCP