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Hygiene implications of BRC7
Richard Leathers and Emma De-Alwis discuss how the BRC Global Standard for Food Safety (Issue 7) impacts on hygienic production of food and drink.
About Richard Leathers
Richard Leathers joined Campden BRI in September 2011, and has worked in the food industry for 4 decades.
Richard started working with Dairy Crest and subsequently worked for both Heinz, Unilever, Best Foods and Kanes Foods. Working in the areas of HACCP and Quality Management Systems, Richard also has experience within the fresh produce sector, as well as analysis systems in the milling / baking areas, and is a BRCGS qualified lead auditor.
Richard has contributed to several publications and guidelines, including those for TACCP, VACCP and HACCP / Risk Evaluation and is also trained at advanced level by EHEDG (European Hygienic Engineering Design Group).