HOSPITALITY CONSULTANCY
FOOD SAFETY COMPLIANCE
Whatever phase your business is currently in, we can help you navigate your journey to profitable growth. To us, it doesn't matter if you are just starting out, struggling to get to the next level, or looking to expand an already successful business model. We can help at every stage by nurturing your business along proven pathways that will deliver what you seek. We actively take you from your Current State towards your Desired State in a carefully planned, progressive manner that creates value for your business at every step.
For all new clients, we tend to start with a FREE 1-hour Business Discovery session.
EHO Inspection Readiness
Once your registered as a food business, your EHO can arrive without any appointment to inspect your premises and procedures. You must comply with their requests and requirements. The basis of their inspection will determine the rating they will award based on 0 - 5 scoring. 5 being top marks and 'Very Good'. This is the goal for all food businesses.
Our objective is to get you ready for the EHO Inspection whenever it may be and help you organise and keep records such that it becomes part of your DNA.
Safer Food Better Business for Caterers
The law says you must write down what you do to make sure food is safe. It is a legal requirement to put in place, implement and maintain food safety procedures based on hazard analysis, and critical control points (HACCP). It is an offence not to have food safety procedures in place and could lead to legal action being taken against the operator of the food business.
The Food Safety Agency has developed a pack for caterers to record what they do to make food safe. The pack is a food safety management system based on the principles of HACCP but its is simple to use and jargon-free. This pack must be completed for all your food operations and must outline the food safety practices in place with daily records kept in the diary. This will help demonstrate compliance with food hygiene laws and it will help you get a better food hygiene rating,
We help you create your pack and maintain it in readiness for your EHO inspection.
HACCP Documentation
If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles. The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. When you get inspected by the EHO - they will want to see this documentation and they will test it.
We help create a plan that complies with the requirements::
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Identify any hazards that must be avoided, removed or reduced
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Identify the critical control points (CCPs) - the points when you need to prevent, remove or reduce a hazard in your work process
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Set limits for the CCPs
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Make sure you monitor the CCPs
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Put things right if there is a problem with a CCP
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Put checks in place to make sure your plan is working
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Keep records
Allergen Management
People with food allergies have to take great care when eating out to avoid certain foods that could cause them harm. As a business you have a legal obligation to ensure that any food you produce or prepare is safe. This is so they can make an informed choice about what to eat. You have a legal obligation to provide information to consumers on the allergens that are in the food that you supply.
We help you to scrutinise your menu dishes to identify where allergens exist. We also document how you can control food delivery, preparation processes and storage of foods that contain allergens.
Finally we show you how to manage food order taking and serving customers with food allergies and train your staff in allergen awareness, food labelling, preparation and cooking.
