Food Safety Management [HACCP]

Food safety management procedures play a key role in ensuring your business complies with food hygiene and safety standards, as well as legal regulations such as the Food Safety Act 1990

Using my expertise and experience working with food businesses in the restaurant, work place and event catering sectors across the United Kingdom. I have designed and put in place food safety management systems based on HACCP principles in many catering businesses including St. John’s College and Somerville College in Oxford. 

Interested in starting a small food manufacturing business or need help reviewing your existing systems? I can help you make your business legal.

Recent food manufacturing businesses that I have worked with are:

  • ‘Stonehouse Milk’ a milking farm who wanted to diversify by supplying pasteurised milk from an on-farm vending machine; and
  • a water bottling plant processing water to sell in a 100% biodegradable bottle; and
  • ‘Kimchi Cult’ a takeaway catering business producing kimchi as a retail product and sauces to use in their catering business, and
  • ‘La Pop’ a small ice cream pop business pasteurising their own ice cream

 

If you are doing something innovative or unusual don’t hesitate to get in touch.  I have extensive contacts within the industry to call upon, so you can be reassured you are getting expert advice you can really rely upon.

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What is a Food Safety Management System (FSMS), and why do you need one?

Under UK law, all food businesses must have a written record that clearly shows how they manage food hygiene and safety. If you don’t have a documented Food Safety Management System you are likely to get a poor Food Hygiene Rating Score and risk hefty fines.

Your Food Safety Management System must be based on HACCP (Hazard Analysis Critical Control Points) principles. Don’t worry if you aren’t sure how to do this, as I will help you to take a close look at what you do in your business to pin point what hazards could affect the safety of your food.

The starting point is to look at the specific food safety hazards and what you need to do to control them including critical areas of food safety that you need to focus on.  Then look at what could go wrong, and what action you will need to take  in order to produce safe food for your customers. Finally I will advise you on how to check your FSMS is working and when to review it. 

You are in safe hands and as I will make sure your food safety management system is fit for purpose, providing you with the reassurance that your business is legal.

What Food Safety Management System is suitable for your business?

There are two options that Food Safety Logic can recommend to ensure you have a system in place that delivers to current food hygiene and safety standards.

‘Safer Foods Better Business’

 The ‘Safer Foods Better Business’ (SFBB) pack is a generic template which allows you to record your business operations. It provides safe methods and a diary and shows you how to comply with food hygiene regulations, advises what you can do to make food safely and how to improve your business’ food hygiene rating . If you’re a small food business such as a deli or cafe, it is a suitable option for your company to use.

Download the pack for free from the Food Standards Agency website https://www.food.gov.uk/business-guidance/safer-food-better-business-sfbb. The Digital Kitchen Food Safety Diary complements the Safer Foods Better Business pack and diary. 

FSL Food Safety Management System

If you are a larger catering business with complex operations or  manufacturing food products then you will need a bespoke HACCP system. This will help you manage the food safety risks in food production as it will be tailored to your business operations.

 As a result, you’ll be able to check and control food safety risks every day, enabling you to provide your customers with a high-quality product and/or service. 

Our business relationship starts here as I know it is really important to take the time to get to know you and your food operation. During my first visit, I will:

  • Meet you either in person – or virtually – at your business premises.
  • Review what you are doing and your current paperwork
  • Talk to your staff about what is happening on the ‘kitchen floor’.
  • Pinpoint what is critical and what could make your customers ill.

Your new food safety management system is complimented by the Digital Kitchen Diary a food safety diary web app for digital recording of all your monitoring checks.

When your system is ready I’ll arrange another visit to help you start using it, and iron out any teething problems, so you will be ready to go.  

Are you looking to implement a world-class food safety management system into your business?

Contact me today on 07930 423 804 or email me at helen@foodsafetylogic.co.uk to discuss how I can help!