- 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.
- BRCGS Issue 9 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 Regulation 178/2002 explained with a worked cheese example — what the law demands, what retailers demand on top, and where internal traceability fits.
- 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.
- 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.
- Batch Codes & Lot Numbering: Best Practice for Small Producers — How to design a batch coding scheme that survives audits, private label and growth — formats, legal lot-marking rules, and the mistakes that hurt later.
- The HACCP Records Auditors Actually Check — CCP monitoring, deviations, verification, validation — which HACCP records get pulled in audits, and the gaps that generate findings.
- How to Choose Food Traceability Software: A Buyer's Guide — A vendor-neutral framework: when spreadsheets stop being enough, the questions that expose weak systems, and the pricing traps in this market.
- 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.