The Professional Nursery Kitchen snaps up SALSA accreditation

The Professional Nursery Kitchen (TPNK) has passed their SALSA (safe and local supplier approval) accreditation on their first attempt.

TPNK supplies freshly prepared and healthy food to nurseries across the UK and can now boast the credentials to match the quality service as the team passed with flying colours.

This accreditation recognises that TPNK are able to demonstrate that they operate to a high standard of food safety throughout their business, ensuring full traceability and confidence to you the customer, and the reassurance that you are buying from a reputable Supplier.

‘SALSA was developed specifically for buyers and smaller food producers who need to demonstrate that they operate to standards that are recognised and accepted across the industry and exceed the minimum standards expected by enforcement authorities.’ –  www.salsafood.co.uk

 What is SALSA & The SALSA Standard?

The SALSA standard was written by experienced food safety experts to reflect both the legal requirements of producers and the enhanced expectations of ‘best practice’ of professional food buyers. Approval certification is only granted to suppliers who are able to demonstrate to a SALSA auditor that they are able to produce safe and legal food and are committed to continually meeting the requirements of the SALSA standard

Why is this so important when it comes to food safety?

‘Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. In this way food safety often overlaps with food defence to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labelling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.’

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