SALSA plus Cheese
The growing demand for artisan cheese is great news but new markets can bring exacting requirements which could be challenging for small producers, some of which spend a disproportionate amount of time satisfying their customers’ varying ‘due diligence’ needs. To ensure that this work is justified, our members needed an audit system which is accepted by the major national buyers, and will simultaneously assist in ensuring that ‘due diligence’ systems are as meaningful and as streamlined as possible.
The SALSA (Safe and Local Supplier Approval) Audit Standard offers a sound basis for this and in addition, the SCA commissioned a small number of extra clauses to reflect specific aspects of cheesemaking in smaller dairies which is known as SALSA plus Cheese.
SALSA plus Cheese uses selected auditors with significant expertise in the field – Sharon Brown, Susan Alexander, Hannah Jackson and Sarah de Wit. Their practical experience and scientific understanding combined with their support for cheesemakers means that we are confident that the cheesemaker will have the efficient and effective food safety controls which they, their EHOs, and their customers need.
As well as being a more practical system for smaller producers, one of the critical differences between the BRC system and SALSA is that SALSA auditors are allowed to assist the producer and make recommendations on best practice. For example, the SALSA system includes Guidance notes on how to comply, and the organisation also offers a mentoring service which can be invaluable to the small and new producer. Please contact the auditors listed above for advice on mentoring. (Contact details are here).
To book the SALSA plus Cheese Audit, it is necessary to visit the SALSA website, request a standard SALSA Audit “Book Your SALSA Audit” option and then book the additional SCA Module option (SALSA plus Cheese).
In order to take full advantage of the legal status of the SCA Assured Code of Practice, members must be part of the SCA’s co-ordinated Primary Authority arrangement for England set up in 2013 in partnership with Cornwall Council. This arrangement covers food hygiene and standards in specialist cheesemaking. The Assured Code of Practice agreed by Cornwall Council as ‘Assured Advice’ forms the basis of the interpretation of legal requirements in the event of a dispute between a cheesemaker and a local authority EHO in England and supports SALSA plus Cheese.