Compliance
BRC vs SALSA: Which Certification Do You Need?
Side-by-side comparison of cost, timeline, audit process, and which retailers require each certification.
Why Certification Matters for Production Kitchens
If you're manufacturing food products for supply to retailers or wholesalers in the UK, you'll almost certainly need third-party food safety certification. The two dominant standards are SALSA (Safe and Local Supplier Approval) and BRCGS (British Retail Consortium Global Standard). Which one you need depends entirely on who you're selling to.
Both certifications build on top of legal HACCP requirements — they don't replace them. Think of HACCP as the legal minimum and SALSA/BRC as the commercial credential that proves to buyers your systems are independently audited and verified.
SALSA vs BRC at a Glance
The core difference is scale and market access. SALSA is designed for small-to-medium producers (1-50 employees) selling to regional retailers and wholesalers. BRC is the global standard required by national supermarkets and large food service companies.
| SALSA | BRCGS | |
|---|---|---|
| Cost | £850 + VAT/year | £3,000-£5,000+ (audit + implementation) |
| Target size | 1-50 employees | Any (typically 20+) |
| Audit frequency | Annual | Varies (AA+ = annual, lower grades more frequent) |
| Audit type | Announced only | Announced or unannounced |
| Recognition | UK only | Global (130+ countries) |
| Grading | Pass / Fail | AA+, AA, A, B, C, D |
| Required by | Regional retailers, wholesalers | Tesco, Sainsbury's, M&S, Waitrose, Asda |
| Implementation time | 2-4 months | 6-12+ months |
| Typical total first-year cost | £1,500-£3,000 | £15,000-£30,000+ |
SALSA in Detail
SALSA (Safe and Local Supplier Approval) was created specifically for small food producers who supply regional markets. It's recognised by regional retailers, specialty wholesalers, farm shops, delis, and most food service providers across the UK.
The audit focuses on prerequisite controls (cleaning schedules, pest control, staff training, supplier management) and your HACCP system. It's a single-day, announced audit — you know when the auditor is coming and can prepare accordingly.
At £850 + VAT per year for the audit, SALSA is the most accessible certification for early-stage production businesses. Total first-year costs including documentation, training, and any facility improvements typically run £1,500-£3,000.
- Annual cost: £850 + VAT for the audit itself
- Additional costs: HACCP documentation, staff training, facility improvements
- Timeline: 2-4 months from decision to certification
- Audit: Single day, announced, by an approved SALSA auditor
- Renewal: Annual re-audit required to maintain certification
- Recognition: UK only — not accepted by national supermarkets or international buyers
BRC (BRCGS) in Detail
BRCGS Global Standard for Food Safety is the gold standard for UK food manufacturing. If you want to supply Tesco, Sainsbury's, M&S, Waitrose, Asda, or any major national retailer, BRC certification is effectively mandatory — these retailers won't list you without it.
BRC audits are significantly more rigorous than SALSA. The standard covers 7 core areas: Senior Management Commitment, HACCP-Based Food Safety Plan, Food Safety & Quality Management System, Site Standards, Product Control, Process Control, and Personnel. Audits can be announced or unannounced, and your grade (AA+ to D) determines re-audit frequency.
The total cost of achieving BRC for the first time is substantially higher than SALSA. Beyond the audit fee (£1,500-£4,000), most businesses need food safety consultancy (£5,000-£10,000), facility upgrades (enhanced extraction, controlled atmosphere storage, separate zones), and often a dedicated QA manager. First-year total costs of £15,000-£30,000+ are common.
- Audit fee: £1,500-£4,000 depending on site size and complexity
- Consultancy: £5,000-£10,000 for implementation support
- Facility upgrades: Variable — enhanced extraction, separate intake/dispatch, controlled storage
- QA staffing: Many sites need a dedicated quality assurance manager
- Timeline: 6-12+ months from decision to first certification
- Grading: AA+ (best) to D — higher grades mean less frequent re-audits
- Recognition: Global, accepted in 130+ countries
Which Should You Choose?
The decision framework is straightforward: look at who you're selling to now and who you want to sell to in the next 12-24 months.
| Your Situation | Recommended Certification |
|---|---|
| Selling to farm shops, delis, local retailers | SALSA |
| Supplying regional wholesalers and food service | SALSA |
| Targeting national supermarket listings | BRC (mandatory) |
| Exporting food products internationally | BRC (widely recognised) |
| Revenue under £500k, fewer than 20 employees | Start with SALSA, upgrade later |
| Scaling rapidly with supermarket interest | Go straight to BRC |
Other Standards to Know
SALSA and BRC are the most common, but several other certifications may be relevant depending on your market:
- Organic (Soil Association): Required for organic labelling, £1,070+/year, annual audit
- Red Tractor: UK farming and food processing guarantee, required by some retailers
- STS (Soil to Shelf): Required for NHS and public sector supply contracts
- BRCGS Storage & Distribution: Separate standard if your facility includes warehousing
- ISO 22000: International food safety management system — less common in UK retail
Frequently Asked Questions
- What is the difference between BRC and SALSA certification?
- SALSA is a UK-only standard for small producers (1-50 employees) costing £850/year, recognised by regional retailers. BRC is a global standard required by national supermarkets, costing £3,000-£5,000+ per audit with total first-year implementation costs of £15,000-£30,000+. BRC audits are more rigorous and can be unannounced.
- Do I need BRC to sell to supermarkets?
- Yes. Tesco, Sainsbury's, M&S, Waitrose, and Asda all require BRC certification from their food manufacturing suppliers. Without BRC, you cannot be listed as a direct supplier to these retailers. SALSA is not accepted as an alternative by national supermarket chains.
- How long does it take to get BRC certified?
- First-time BRC certification typically takes 6-12 months from decision to audit. This includes implementing the food safety management system, training staff, upgrading facilities if needed, and passing the audit. Ongoing certification requires annual or more frequent re-audits depending on your grade.
- Can I upgrade from SALSA to BRC later?
- Yes, and this is a common path. The HACCP systems and documentation you develop for SALSA provide a strong foundation for BRC preparation. Most businesses find that upgrading from SALSA to BRC takes 4-8 months less than starting BRC from scratch, though facility upgrades may still be needed.
- What HACCP documentation do I need before applying for either certification?
- Both SALSA and BRC require a fully documented HACCP system covering: hazard analysis for all products, identified Critical Control Points (CCPs) with critical limits, monitoring procedures, corrective actions, verification processes, and comprehensive record-keeping. BRC additionally requires senior management food safety commitment documentation and detailed site standards procedures.
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