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SALSA is a food-safety standard 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.

SALSA certification is only granted to suppliers who are able to demonstrate to an auditor that they are able to produce safe and legal food and are committed to continually meeting the requirements of the SALSA standard. Both Sian and Eleanor can be found on the SALSA Register for mentors and auditors they can help you meet the requirements of the Standard.

Who Needs SALSA

Demand for locally or regionally sourced prodcuts remains a key priority within the food industry. Many of the UK's major buyers including supermarkets, food service, catering suppliers, local authorities and health trusts see local sourcing as a major objective.

Continued growth in local sourcing initiatives has reinforced SALSA's position as a recognised approval scheme. Delivering a robust and effective food safety certification scheme which is more appropriate for smaller food producers and processors than the BRC Global Standard.

SALSA has been developed specifically for buyers and smaller food producers who need to demonstrate that they operate to standards that are recognised and accepted accross the industry and exceed the minimum standards expected by enforcement authorities.

The SALSA scheme is limited to those processors based in the United Kingdom and Channel Islands.

bulletThe Salsa Standards

Download the following documents to learn more about the SALSA standard and prepare you for your SALSA audit.

SALSA User Guide Issue 4
An easy to follow diagram of the 'SALSA steps'
June 2015

SALSA Audit Standard Issue 4
June 2015

SALSA plus Cheese Audit Standard Issue 4
The SALSA standard that includes the Specialist Cheesemakers Association module
June 2015

SALSA Glossary of Terms
June 2015