Siwgr A Sbeis
With the annual SALSA audit due in July 2023, Siwgr a Sbeis required assistance to refresh their paperwork to the new Issue 6 standard, whilst completing their annual review.
BACKGROUND
Siwgr a Sbeis was launched in 1989 by school friends Rhian Owen and Rhian Williams. They began baking and selling a range of cakes from their shop in Llanrwst with a workforce of only three.
Today, the business is located in a modern 5,000 sq ft bakery in Llanrwst, and makes a wide range of cakes, desserts and savoury quiches for customers across Wales.
Several of their products have also achieved award-winning status, including multiple Great Taste Gold awards.
Siwgr a Sbeis products can be found in various retailers, including stores, hotels, cafes, restaurants and garden centres.
SUPPORT RECEIVED BY THE FOOD TECHNOLOGY CENTRE
With the annual SALSA audit due in July 2023, Siwgr a Sbeis required assistance to refresh their paperwork to the new Issue 6 standard, whilst completing their annual review
With funding from Project HELIX, they were assigned food technologist Julia Skinner. She visited the site in Llanrwst to review documentation and create a list of actions before the audit.
‘With their annual SALSA audit imminent, the bakery was visited to carry out a review of all the audit requirements. An annual review itself is one of the audit requirements, and where possible should be independent to avoid bias, such as by using an external consultant. This involved reviewing all prerequisites, HACCP plans, management systems and the premises. Any gaps were identified and assistance given where necessary to complete these actions.’
Additionally, Julia also provided labelling support for three new products to be launched; a pudding, brownie and flapjack. She provided Siwgr a Sbeis with an ingredients lists suitable for printing on their packaging and nutritional declarations were calculated using nutritional software.
BENEFIT OF THE SUPPORT
Rhian from Siwgr a Sbeis said ‘We needed to retain our SALSA accreditation in order to be in a position to supply the customers that required and asked for this accreditation. When issue 6 was introduced, I didn’t feel we had enough knowledge and expertise to carry out the changes needed.
Working with our technologist was brilliant; guiding us through the different sections and the advice given on the different aspects etc was second to none. The level of knowledge that the technician had was brilliant enabling us to work and achieve our accreditation. She was great at answering our questions and explaining all the requirements, working on site was of an advantage, as well as via e-mail.
It is important and means that we can still supply our customers that require this accreditation, it also means we can explore new markets and approach new customers. Having SALSA gives our current customers and potential customers confidence in our company’.
