Food quality management

Food quality management

Food quality management systems help to ensure that products are safe and fit for purpose. Food quality management uses tools, such as HACCP and auditing, to describe processes, analyse what could go wrong, put procedures in place to prevent things going wrong, check the systems are working, and identify actions to take if things do go wrong.

Effective quality systems underpin all food manufacturing quality. We can help you in the development and implementation of quality systems to meet the criteria requested by your customers and by enforcement authorities. Our HACCP audit scheme (CHAS) is designed to provide a thorough review of company HACCP plans.

As well as our world-famous HACCP services for food manufacturers and the agricultural industry, we offer help in risk and crisis management and in optimising quality in the food laboratory, through our CLAS (Campden Laboratory Accreditation Scheme) service. We are also involved in a food safety culture initiative with Taylor Shannon International.

We offer a wide range of technical support activities to help companies implement BRC Global Standard for Food Safety Issue 8.

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HACCP training courses

Explore our HACCP related courses including; HACCP auditing – intermediate and HACCP in new product development (NPD)

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Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207

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