NEW: The UK’s First Trust in Food Index

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Key – Those standards which have greater significance (all other standards are normal)

Recommendation – Those which do not affect certification

New – A completely new standard which the member must now adhere to

Revised – A standard that has changed and requires the member to take some different or additional action to before

Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard

Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.

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Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.

Aim:

Analysis

4.1

Standards

Where analysis is carried out, participants must be able to demonstrate that adequate tests are being undertaken using methodology that is appropriate to the raw materials and feed ingredients concerned. Analysis may be carried out by arrangement with customer(s).

4.10.1

Standards

Testing schedules for analysis must be the responsibility of the designated ‘Quality Manager’ and must include both chemical and microbiological testing, as identified by the HACCP plan

4.10.2

Standards

Testing methodology must be robust enough to ensure both the safety of the oilseeds used and oilseed meal supplied. The nature and frequency of tests carried out must show consideration of the volume and potential risks associated with oilseeds and oilseed meal.