Quality &
Food Safety.

Springbrook hold BRC ‘AA’ Grade Accreditation.

The BRC Global Food Standard is designed to ensure best practice and continuous improvement from hazard and risk analysis, records, operating procedures and stock trace-ability through professional on site analysis for food safety and quality.

This internationally recognized standard ensures our Food Safety program is of world renown. We have a clear expectation and communication channel to ensure quality is kept to the highest standards at all times.

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Our Formal Standards.

Formal standards we currently hold are, HACCP FSP, HALAL and ‘BRC ‘AA’ Grade Accreditation. We also welcome independent audits from our customers. So what does this mean for you?

  • We are reaching the highest level of Global Food Standard.

  • Springbrook promotes best practices.

  • Product consistency & allergen control.

  • Prompt and accurate paperwork.

  • Support customer objectives at all levels of the manufacturing supply chain.

  • Food labelling and compliance.


Photo Left: Zaida Vinoya – Production Manager

We take allergens seriously as we are a 100% nut free facility and where possible our products are gluten free.


Springbrook Laboratory.

We are pleased to announce we now have in-house lab testing available on site run by our fully trained & experienced staff.

What does in-house testing achieve:
  • Deliver earlier detection of contamination

  • Ensure higher quality

  • Enable longer shelf life

  • Provide greater brand value

  • Trend analysis simplified workflow, fast sample preparation & ease of use

  • Automated data collection and sample tracking

  • Customized testing, products and specification

  • Early automated alert & critical data with real time availability of results

  • Automated date capture & alert of problems, reporting in many formats

In-house Product Testing

What we can test in-house:

  • APC (24 hours)

  • Yeast & Mould (48 hours)

  • Coliforms (14 hours)

  • Lactic acid bacteria (48 hours)

  • Staphylococcus aureus (16 hours)

  • Enterobacteriaceae (14 hours)

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