SALSA Successes

Angus & Oink joined the SALSA Go! Programme in 2021 to achieve SALSA Approval within 12 months. With an ethos of bringing people together to enjoy food from around the world, this exciting food brand was keen to take its business to the next level. We talked to Scott Fraser, Pitboss at Angus & Oink about his reasons for choosing SALSA,

“We chose SALSA as the logical step towards a more professional food production system & certification. Our customer base relies on Angus & Oink to deliver a high-quality product that provides a safe food product manufactured within a well-managed sourcing & production system.

SALSA gives us the toolbox to manage our supply chain and manufacturing process. The SALSA standard gives confidence to prospective clients too, and will hopefully increase our business, particularly in food service. The process is well organised, efficient and neatly fits into our working procedures.

Implementing the standard was quite intuitive and not overly involved such that keeping it relevant to our day-to-day operations makes sense. The support we received from SALSA GO mentoring through to the audit process was first class and has now resulted in a comprehensive food safety culture within the business.”

SALSA Go! helps businesses prepare* for SALSA Approval through mentoring and structured support.

*Please note: SALSA GO! is a preparatory category of membership. SALSA Approval certification is only granted to businesses that subsequently purchase, undertake and pass an audit to the SALSA Standard.

Utopian Brewery was founded by Richard Archer on a mid-Devon site five years ago to provide a genuine alternative to the macro lagers which dominated the market. Jeremy Swainson was hired as Head Brewer to develop a range of lagers, and in February 2019 the first batch of Premium British Lager went into trade. Since then the brewery has seen consistent growth, now producing over 1.2m pints per year, as well as success and recognition for the quality of their beers. In 2023 they won the ‘World Best’ award for their Maibock lager, providing great external validation of the quality of their beers.

We talked to Utopian's Head Brewer, Jeremy Swainson about their decision to become SALSA Approved:

• Why did the brewery decide to pursue SALSA approval? The brewery was set up with the intention of pursuing SALSA certification, we knew that in order to access parts of the market it would be a necessity, and we knew that ultimately it would greatly benefit the business.
• What specific challenges or opportunities did the SALSA approval process present? The approval process demands a certain level of introspection, as well as analysis of parts of the brewing process which may otherwise slip under the radar. Other than being a mental exercise in ensuring we were doing everything we could to produce beer in a safe manner, it challenged us to instil a culture of diligence in our team. The biggest challenge was bringing together separate parts of our business to ensure good practices from raw materials all the way through to our trade customers, this certainly was a collaborative effort.
• How does the brewery maintain product quality while adhering to the SALSA + Beer Standard? Beer quality is about structure, consistency, and attention to detail – much the same as what is necessary for SALSA. In most places SALSA standards align with what we would want to be doing anyway to ensure our customers get a great product every time.
• What training programs are in place to ensure employees are aware of and adhere to SALSA plus Beer Standard? As a team we do our best to have detailed and comprehensive SOP’s which form the basis of our training. As we go through the SALSA standards our procedures are updated and staff are retrained to ensure they stay up to date with whats going on. On top of that we use the Institute of Brewing and Distilling as well as the apprenticeship scheme to ensure our team are regularly challenged and learning new skills.
• What sustainable practices have you implemented within your operation? From the start we were committed to brewing with 100% British ingredients. Not only did this seem like the right thing to do in terms of supporting our local farmers, but it also reduced the food miles on our beers. Breweries typically use a high amount of CO2 to produce beer, so when we started we invested in a nitrogen generator to reduce CO2 we would buy in, and last year we installed our own CO2-recovery system which captures the gas from fermentation removing the need to purchase gas entirely. We have also recently installed an effluent treatment system allowing us to treat all of our waste water to final effluent standards. We have a zero single use plastic policy and all our cartons are FSC accredited.
• What are the benefits and challenges associated with this type of sourcing? A major benefit is that we have a very close relationship to our suppliers, we can regularly visit them and they often go out of their way to ensure we are getting the ingredients we need. Of course this limits us, we can’t use the most fashionable/trendy hops from America or New Zealand, but that is not what our brewery is about. The UK Climate is also unpredictable and can cause major fluctuations in available ingredients but our brew team have become expert in blending and substituting alternative varieties to maintain quality which has become an asset.
• How has the brewery's commitment to sustainability and SALSA approval impacted its market position? Without doubt the consumer is becoming more aware of the impact of climate change and increasingly making their buying decisions based on suppliers genuine sustainability commitments. At the same time, we also see greater interest in provenance of the food people eat and drink. Having respected accreditations as an independent validation of our commitment to manufacturing quality and food safety are an excellent way to demonstrate those commitments to consumers and ultimately help to drive sales.

In 2010, Keen's Cheddar was one of the first cheesemakers to gain SALSA plus Cheese certificate. This bespoke Standard is designed specifically for small cheesemakers, it includes all clauses of a SALSA audit, plus clauses written by the Specialist Cheese Association. It covers all aspects of cheesemaking from raw milk supply, raw milk hygiene for raw milk cheeses, milk processing for pasteurised cheeses, control of ripening/maturation and encompasses best cheesemaking practice.

"We value SALSA auditors who have an understanding of milk and milk products and can offer guidance on preparing the practical records to meet SALSA plus Cheese certification. We all need the guidance and assurance offered by SALSA to continue to make and sell exciting cheese and even introduce new styles of cheese. Milk is a complex product with so much potential to develop new products. SALSA certification can help us bring these new products to our customers safely." George Keen

The SALSA plus Cheese certification provides recognition that a cheese making business is following the Specialist Cheesemaking Association Assured Code of Practice; the standard for best practice for artisan cheesemaking and approved by the Primary Authority. The SCA offers additional support through access to a wide range of resources, including technical guidelines, mentoring, training webinars and events only available through the SCA.

The audits and mentoring are carried out by a team of expert cheese auditors and mentors, hand-picked by the Specialist Cheesemakers Association for their experience with the SALSA Standard and knowledge in cheesemaking. The team has a wealth of experience in cheesemaking and takes a pragmatic and understanding approach to supporting the business to achieve certification. Businesses who have achieved SALSA plus Cheese certification have had many opportunities open up to supply larger wholesalers and retailers, who stipulate that SALSA plus Cheese certification is a requirement for supply.

There is no other standard written specifically for Cheese!

Babas’s Sauce joined the SALSA Go! program in early 2022 with funded support from Scotland Food & Drink. SALSA Go! is a category of SALSA membership that helps businesses prepare* for the SALSA Audit in structured and supported steps through mentoring by an approved SALSA Mentor.

The first meeting with SALSA mentor Margaret Andrew was a turning point for the Baba's Sauces. Company founder Sunny Mollah explained, “I wanted a safe food safety culture throughout my business that would give confidence to my staff and customers; our mentor helped us see the gaps in our systems and gave us the help we needed to create a food safety system that operates throughout the business.”

With the support of their mentor and the SALSA Go! online resources, Sunny decided his business was ready for the next step and he purchased the SALSA Food & Drink Production Audit package. Ian Service, SALSA Auditor, conducted Baba’s Sauce’s audit in early July, he told us, “Auditing after the mentoring process is always more enjoyable – you just know that so much of the SALSA requirements will have been properly addressed! I really enjoyed auditing the site and was moved by the story of Baba – the family name for their father who developed the sauce, hence Baba’s sauce. Another really welcome addition to the SALSA family!”

Baba’s Sauces were approved in July, and since then the business has secured listings in SPAR and Enterprise Foods. They are also in advanced talks with Coop to stock their sauces.

“Since gaining SALSA it has expanded our business so much more and we’re getting noticed by some big businesses such as Spar, Coop and Enterprise Foods. We would not have gotten in front of these people if it weren't for SALSA. It has given us the confidence to approach a much wider scope of potential customers.”

*Please note: SALSA GO! is a preparatory category of membership. SALSA Approval certification is only granted to businesses that subsequently purchase, undertake and pass an audit to the SALSA Standard.

"We supply vanilla beans, powder, pods, seeds and extract to food service and other manufacturing businesses. We have been SALSA Certified since 2019 and have been continually learning and evolving as a business as a direct result of this. We first chose to become SALSA-approved so potential customers would be confident in using us as an approved supplier.

Through the expertise of various external consultants, we were able to bring our business practices up to the high standard that SALSA requires. When you do something new and unfamiliar, it can often feel like a challenge, and implementing the SALSA standard was no different.

Once we got to grips with it, it became a way of life in everything we do within the business. It has instilled excellent values and standards and now is simply the normal/only way we conduct ourselves - which is no longer difficult.

By completing internal audits throughout the year alongside our annual SALSA audit, we can ensure we continue to improve and meet the necessary requirements as we go along.

Each of our audits has been professionally conducted and felt structured and organised. Although I always feel nervous on the day of the audit, the auditors have always put me at ease which definitely helps the process! Last year we launched a dedicated retail-only brand called Bonilla. The idea behind this new brand is to bring 'Professional Vanilla products to the home bakers of Britain.'

We highly recommend SALSA to any food and drink producer who wishes to be viewed as a professional business."

Clarke Meats supplies poultry, meat and game to farmshops, retail butchers and catering butchers. They employ a team of over 30 people, operating from a purpose-built site. They joined SALSA in 2023 and worked with SALSA Mentor, Karl Jacob to prepare for their audit.

We talked to Clarke Meats about their decision to become SALSA Approved:

• Why did you choose to become SALSA Approved? We chose to become SALSA-approved to enhance and elevate our quality management systems, maintain high standards of food safety, promote our company further, and differentiate us from our competitors in an already competitive marketplace.
• Was mentoring useful in your preparation for the audit? The mentoring we received from our SALSA mentor, Karl Jacob, was outstanding. It was conducted in a professional manner and was very helpful as it outlined what areas needed minor adjustments before the audit, as we already work to a high FSA standard.
• How did you find implementing the Standard into your established business? We found implementing the SALSA Standard was seamless, with the company having established food safety procedures in place. However, working towards the SALSA Standard enabled the company to ensure full compliance within our set timescales.
• How was audit day? Before the audit we were slightly nervous from not knowing what to expect, but once the auditor arrived, we felt at ease. The auditor made the management and factory staff feel at ease and therefore they felt comfortable to approach him and provide answers to his questions. The auditor conducted the audit in a logical and approachable manner from arriving on site, to the closing meeting confirming our audit status. Overall, I have a very good impression of the SALSA scheme and its approach for businesses like Clarke Meats Ltd.

Clarke Meat's Mentor, Karl Jacob, told us:

"From a mentor's perspective, Clarke Meats Ltd are a hard working establishment that wanted to improve their management systems to align with the current SALSA Standard. The Management Team & staff were very proactive and embraced the improvements suggested by myself with added open discussions, ensuring SALSA certification was achieved on the day of the audit.

It was clear from commencing the process, that a good standard of food safety culture was already embedded within the company making the mentoring process enjoyable and gratifying from a job satisfaction aspect. Overall, the company fully deserves their certification status, and I hope it takes the business from strength to strength in the future."