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BSI believes the world deserves safe, sustainable and socially responsible food.
We offer a broad range of certification and risk management services to help organisations in the food and retail supply chain mitigate risk, protect their brands and build resilient supply chains.
With 90 offices around the world, we are a leading food safety and certification provider with the capacity and capability to provide integrated services for a wide range of food safety and business improvement standards across the entire food and retail supply chain; including GFSI-recognised standards.
ISO/PAS 45005 - Safe working guidance for retail, manufacturing & packaging, restaurants and food services
ISO/PAS 45005:2020 – General guidelines for safe working during the COVID-19 pandemic provides a systematic approach to building a framework that suits the specific needs of your business.
BSI launches Workplace Hygiene Solution
BSI launches Workplace Hygiene Solution a suite of products and services helps organizations address the COVID-19 challenge.
Training - the key to achieve a true food safety culture
Supposing you discover a labelling error or receive a retailer or enforcement agency notification due to an undeclared allergen, and have to withdraw or recall a product to protect consumer safety. It was a mistake, right?
Business Standards that Provide Businesses with Tools to Reduce Waste and Save Energy
A set of business standards is giving food organisations the tools to reduce waste and save energy to minimise the harmful impact they could be having on the environment
How resilient are food businesses?
Richard Werran, Director of Food at BSI analyzes the latest BSI Organizational Resilience Index – and considers what it reveals about the food industry
How the food industry can survive and prosper in today’s world
Long-term prosperity in business is rare and decreasing. Not least in the food sector where organizations must continually ensure that they adapt to industry trends, and anticipate the ever-changing needs and expectations of consumers to remain successful.
Training is the key to achieving a true food safety culture
Richard Werran, EMEA Food Director, BSI comments on how resilient organizations must not treat training simply as a box-ticking exercise if they want to avoid product recalls, and achieve excellence in their food safety culture.
From Salmonella to cyber attack
By definition, doing business is a risk, however the issue for organizations is not whether to take risks, but actually how to manage and mitigate them. And in this challenge, the global food industry has much to learn.