1. Small Business Schemes Chris Grimes, SALSA Scheme Director

2. Landscape “The gap between legal requirements and industry best practice* is getting wider – but the average size of UK food producers is getting smaller” *as defined by BRC Global Standard

3. Evolution of FS standards and schemes  Pre 1995 – large food buyers had own audit standards  1995 Emergence of 3P standards (EFSIS, TLC etc)  1999 First issue of BRC Technical Standard  2002 CB’s abandoned branded standards with BRC Issue 3  2005 EFSIS and CMi introduced their own SME standards  2005/6 BRC, IFST and other food industry stakeholders began discussing the need for an SME Audit Standard.  2007 SALSA launched as BRC alternative for smaller producers

4. SALSA Origins  Start-up funding from government agencies  DEFRA, FSA, Scottish Enterprise  ‘Joint Venture’ between four industry partners  NFU, FDF, BRC and BHA  IFST appointed as scheme operator  Self-funding, not-for-profit organisation  Aim was to be a reliable, affordable and effective food safety certification scheme for ‘small’ and ‘micro’ producers with wide recognition by UK food purchasing ‘community’

5. Wide Recognition

6. Other standards and schemes  Some Buyers still conduct first party audits  Eg Tesco, M&S  Commercial third party standards  EFSIS Safe & Legal  CMi Due Diligence  Membership schemes such as  HEFF Hygiene and Food safety Standard  Online/desktop certification products  SOFHTe

7. SALSA growth 2007-2011

8. Key Numbers – September 2011 Registered Suppliers 2,246 Registered Buyers 838 Current Members 766 Current Approved 401 Micro Businesses >70%

9. Why is SALSA in demand?  More Buyers sourcing local food  Buyers need certification for due-diligence  New food businesses are micro and small  Fewer medium and large suppliers in UK  Micro businesses need help to achieve standards  Traditional audit approach ‘verifies compliance’  Certification must be affordable to micro businesses  UK food & drink purchasing community want SALSA

10. SALSA addresses the market  A ‘scheme’ (not just an audit standard)  Provides support resources for members  Advice and mentoring integral to the audit process  Affordable to small and micro businesses  Credibility without UKAS accreditation  Support from UK food & drink purchasing community  Easy to fund (where funding available)

11. Funding for SALSA mentoring

12. Scheme Structure  Standard  Pitched between legal requirements and BRC  Suitable for micro (<10) and small (<50) producers  Best practice expectations of industry stakeholders  Guidance  Compliance to standard  Tools & Tips for individual requirements  Self-assessment toolkit  Mentor network (67 across UK)  Information  Directory provides local sourcing tool for buyers  Guidance, support and funding for suppliers  News, local events, bulletins and updates

13. Scheme Resources  Centrally  Co-ordination and allocation of resources  Membership payments and administration  Member helpline  Website maintenance  Locally  67 Mentors, of which 54 Auditors  All approved through IFST-RPFAM  Sector specific approval for mentoring and auditing  Compulsory training and CPD workshops  Participation in resource developments

14. Analysis of scheme’s impact  Mentoring  Suppliers perform better on audits if mentored  Suppliers report positive experiences  Mentors are independent, local and sympathetic  Auditing  Approach preparing the supplier action plan works well  Auditors look for compliance and improvement  Most suppliers demonstrate improvements  Due-diligence  Increased recognition among enforcement officers  Included in FSA earned recognition study

15. Recent Developments  Detailed ‘Tools & Tips’ for members  Developed by Mentors  HACCP Training Qualifications  Developed by Mentors  Levels 1 and 2  Regulated through Ofqual  IFST Accredited

16. What next for SALSA?  Improved guidance and online resources  Improve access to mentors  Improved directory tools for buyers  Provide additional relevant services  Platform for continuous improvement  Foundation for growth and progress to BRC

17. www.salsafood.co.uk