Area
HACCP and
food hygiene.
The food safety plan, the training of the people who handle food, and the laboratory checks that prove the plan is actually applied.
Manuals · Swabs · Testing
Anyone who produces, processes or serves food must have a self-monitoring plan based on HACCP principles — and must be able to show that the plan is genuinely applied.
I write the food safety manual around what the business actually does: a flow diagram of operations, analysis of biological, chemical and physical hazards, identification of critical control points with their limits, monitoring, corrective actions and record sheets. Training for food handlers comes with the manual: it is the other half of the obligation.
I then carry out the internal checks the manual itself prescribes: I take surface swabs and samples from products, equipment and processing areas, send them to an accredited laboratory to test for indicator and pathogenic micro-organisms, and write up the sampling record and the assessment of the results. That is the documentary proof that the procedures work — the first thing an inspector asks for.
- Food safety manual and record sheets
- Training for people who handle food
- Surface swabs and sampling, with a written record
- Testing at an accredited laboratory and interpretation of the reports
- Review of the plan whenever the process or the menu changes
Let's talk.
Tell me what your company does and where you stand: one phone call is usually enough to see whether and how I can help.