The working library for
audit-ready food production.
Long-form, practical guides written from the production floor, mock recalls, BRCGS traceability, mass balance, FSAI inspections, batch coding, HACCP records. No fluff, no gate, cross-referenced to the standards they cover.
How to Run a Mock Recall in a Food Factory
A step-by-step procedure for running a mock recall, scope, timing, mass balance, documentation, with the targets BRCGS auditors expect.
The 4-Hour Traceability Test: Mass Balance With a Worked Example
How to run the annual traceability test, lot selection, the trace, and a fully worked mass balance reconciliation that actually closes.
BRCGS Traceability Requirements Explained
What clause 3.9 actually asks for, how it connects to 3.11 (recall) and 5.4 (authenticity), and the evidence auditors look for on the day.
One-Up, One-Down Traceability: What EU Law Actually Requires
Article 18 of EU food safety regulations explained with a worked cheese example, what the law demands, what retailers demand on top, and where internal traceability fits.
How to Prepare for an FSAI Inspection
What Irish food inspections actually look at, the documents, the questions, the walk-through, and a two-week preparation plan.
The HACCP Records Auditors Actually Check
CCP monitoring, deviations, verification, validation, which HACCP records get pulled in audits, and the gaps that generate findings.
BRCGS vs SALSA: Which Certification Does Your Buyer Require?
The two UK/Irish supplier certifications compared, cost, audit depth, who requires which, and how to step from SALSA up to BRCGS without redoing your records.
Prefer to see it working instead of reading about it?
Everything in these guides, the 30-second trace, the mass balance, the customer-code mapping, is live in the Keystone sandbox.