Insights
Written notes on the work
Longer pieces on the things clients ask me about most — certification schemes, labelling, and working out which piece of support they actually need. Written the way I'd explain it on the phone.
Articles
A01 — Small and mid-size manufacturers
Moving from SALSA to BRCGS: what actually changes
The step up is less about new paperwork and more about proving your system works without you standing over it. What a SALSA site already has, what BRCGS adds, and the order to build it in.
A02 — Certificated sites and first-time applicants
Preparing for a BRCGS audit without losing three months to it
How audit days are actually spent, where non-conformities usually come from, and a realistic countdown from twelve weeks out to the morning of the audit.
A03 — Producers, caterers and PPDS food businesses
Food labelling rules, in plain English
Allergens, Natasha's Law, ingredient lists, QUID, date marking and the things that get labels rejected. Written for people who have to print them, not for lawyers.
A04 — Anyone deciding where to start
Everything I do, and which one you actually need
Mock inspections, rating recovery, HACCP, allergens, BRCGS and SALSA, interim technical cover and the retainer — what each is for, what it costs, and how to pick.
Next step
Rather just ask someone?
Tell me where you are — a booked-in EHO visit, a rating you need to fix, or allergens you are not confident in. No obligation, no jargon.