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11 to 20 of 29 articles
Provenance on a Plate
Published: 2010-04-21
The Scottish Government is committed to the development of a national food and drink policy to help effect a more joined up approach to food in Scotland, covering every part of the food chain from land and sea to plate.
The vision of this food policy is for a Scotland where:
- Consumers are better informed about where their food comes from
- Responsible behaviour is encouraged throughout the supply chain
- Local communities flourish from links between producers and consumers
- Greater co-operation and collaboration ensures long term viability of the food and drink industry
- Changed individual behaviour and attitudes towards diet and food choices delivers health and wealth benefits
Caterers clearly have a key role to play in this process. As direct providers of food and drink to local and international consumers and visitors, the potential for food service providers to deliver change is significant. Designed as a code of best practice, the toolkit is aims to clarify legal requirements and best practice guidelines for food and drink origin declarations on menus, to help you to provide clear, accurate and consistent information to consumers when eating out. This will encourage them to make informed choices about what they eat.
Please visit the webiste for more infromation and guidance www.provenanceonaplate.co.uk
Food Safety Certification Seminar
Published: 2010-03-30
The agenda for the day is as follows:
9.30am Registration, tea & coffee
10.00am Welcome by Jon Stephens, Director of the Food Innovation Service
10.15am SALSA
11.15am Refreshment break
11.30am British Retail Consortium
12.15pm National Britannia
1.00pm Lunch and Networking
2.00pm Environmental Health
2.45pm Waitrose – Retailer perspective
3.30pm Questions
4.00pm Networking and Close
Cost: Members £125*; Non-members £175
*FIS members with CPD entitlement can attend this event free of charge.
To book your place please contact Dr Helen Osborn on 01579 372307 / 07789 942548 or email helen.osborn@foodinnovation.co.uk
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Tideford Organics gain SALSA
Published: 2010-02-25
Tideford Organics has won over 40 major awards around the country for its pestos, soups, sauces and rice puddings, including Organic Product of the Year, Gold Awards from the Guild of Fine Foods, Gold awards from Taste of the West and Soil Association Pudding of the Year Award to name but a few.
For more information please contact Lynette Sinclair on 01803 840555 or at tideford@btconnect.com, or visit thier lisitng in the SALSA Directory
Free training seminar for local food manufacturers
Published: 2010-02-11
The seminar is free of charge and will start at 10 am and finish by 3pm. Lunch will be provided. It will take place at the Falls of Lora Hotel in Connel, near Oban on Wednesday 10th March. The seminar will provide an overview of the SALSA Scheme, analyse the content of the standard and highlight some of the potential benefits of gaining approval. For further information, or to book you free place, please contact Richard Wardell, r_wardell@seafish.co.uk, Seafish Training & Accreditation Adviser on 01472 252322 or 07590 774878
Holden Farm features in Countryfile
Published: 2010-02-08
Hafod is a traditional hard cheese handmade by Sam and Rachel Holden on Wales’ longest certified organic dairy farm, Bwlchwernen Fawr.
They only use the raw (unpasteurised) milk from 65 Ayrshire cows to make Hafod. Ayrshire milk is rich in butterfat and protein, and is widely regarded as being ideally suited to cheesemaking. It is this unique combination of creamy organic Ayrshire milk and traditional cheesemaking techniques that give Hafod its buttery, rich and nutty flavours. For more details please visit their profile in the SALSA Directory
Free support package for business to gain SALSA
Published: 2010-01-21
This year, a limited number of companies can gain FREE support to help break into new markets by achieving SALSA certification. The package includes support from an approved SALSA Mentor including; a SALSA pre-audit of your business, a detailed report identifying and prioritising the steps you need to take to achieve SALSA, help and advice tailored to your business on how to make the most of your certification to approach new customers and markets. In order to be eligible your business must be trading in Greater London and employ between 4-249 people. Full details of how to apply for this fantastic support package can be found in the attached document -Knowledge Connect Funding 2010_1.pdf
SALSA Standard Re Issued
Published: 2010-01-27
Three of the four changes are minor points of clarification to remove duplication or potential for confusion. The most significant change is the inclusion of a requirement for producers to show that the shelf life declared on product packaging has been verified appropriately by them and not simply assumed or based on similar products already on the market. View Issue 2
The four changes to the Standard also appear in the guidance notes and self-assessment checklist available to Members. Because the changes to the Standard are effective immediately, it is entirely likely that some Members may not have had sufficient time to implement the necessary changes to their business in time for their audit. In cases where Members do not comply or partially comply with the new or changed requirements, they will have the opportunity to address the actions required in the normal way, within the 28 day period following the audit. Auditors will offer appropriate mentoring advice for Members during the audit and in preparing the action plan where Members have been realistically unable to prepare for the changes.
If you are a current SALSA member or buyer please log in to the website to be fully briefed on Issue 2.
Free SALSA mentoring in Wales!
Published: 2009-11-30
The Food Industry Centre team based at UWIC,are able to support and mentor companies in the development and implementation of the SALSA Standard across all sectors in Wales. They are able to provide 2 days free mentoring by approved SALSA Mentors for businesses interested in gaining SALSA approval. For more information please contact Helen Taylor or Zoe Berry: 02910 416075 or 6306.
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