The privately-owned manufacturer of workwear supplies a range of garments in various styles, fabrics and colours to different sectors.
Gold membership costs £995 and offers members discounted exhibition stand rates and a free delegate place at SOFHT events, discounts on training products and preferential rates for use of the SOFHT office.
The company joined SOFHT as part of its expansion programme into the food manufacturing and foodservice sectors.
It offers the White Knight product range including chefs’ whites and trousers and the Tecwear range of clothing with a protective element.
Ian Searle, business solutions manager at Wearwell UK, said: “We have joined SOFHT to gain a better understanding of some of the challenges customers in the food sector face as well as providing us with a platform to network with other SOFHT members working in food manufacture and retail.”
The British Standards Institute (BSI) has also joined SOFHT but as a Supporting Company Member (SCM).
Supporting Company Membership costs £5,000 and was set up in 2003 to enlist support of larger organisations within the food manufacturing, retailing and related industries.
It gives businesses access to market updates in food safety, training, seminars and events as well as the opportunity to network with industry colleagues.
BSI’s offering to the sector will include systems certification and training like HACCP and internal auditing, standard specific training and advanced Lean Six Sigma courses.
Erica Armstrong, EMEA food sector propositions manager at BSI, said: “Brands are under constant pressure due to potential cyber-attacks, supply chain impacts and competitor activity – not to mention the political, regulatory and economic factors that move the goalposts for a food brand to merely survive.
“BSI is focused on helping food sector businesses to identify and defend themselves against these threats, to ensure resilience and strengthen their brand’s integrity and we are pleased to be working alongside SOFHT, to help organisations embrace innovation in food safety and technology and achieve organizational resilience.”