Reaseheath College has received an AA+ rating from BRCGS (Brand Reputation Compliance Global Standard) following its first unannounced audit. The rating reflects Reaseheath Food Centre’s excellence in adhering to food safety and quality standards.
The land-based college, in Nantwich, Cheshire, has been participating in BRCGS audits since 2013 and has consistently achieved AA status during planned audits. Building on this success, it was decided to aim for the more challenging unannounced audit schedule this year.
The achievement is the highest possible BRCGS rating and officially confirms the college’s unwavering dedication to maintaining the safety and quality of all products which enter and leave its specialist food processing facilities. The award also further proves that students learn in an environment that is truly industry focused, and receive an education that prepares them well for a successful career in the food and drink sector.
The BRC Global Standards are rigorous and detailed two-day audits which scrutinise every area where food safety could potentially be compromised. Companies which choose to participate in the unannounced audit elect to be challenged at a higher level and receive a much-coveted AA+ rating if successful.
Reaseheath’s Processing Halls Manager Mike Bennett said: “It is important that Reaseheath proves it is the absolute best food training centre available. These audits highlight our positive food safety culture across all levels and show our dedication to ensuring students are trained in a centre that follows the highest industry standards and are totally career focused.
“I am extremely proud of our team for achieving this outstanding standard. Huge credit goes to Quality Assurance Co-ordinator Laura Bateman who controls the entire process and makes sure that we are fully prepared and that we adhere to the standards consistently.
“Laura and the team spend hours preparing and practising for this audit, so this achievement is a great reward for their unwavering dedication and commitment to food safety and quality.”