Food Safety and HSE Solutions

MDC-solutions.com

Devising your bespoke Food Safety Policy, Management and HACCP Systems Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized food safety management system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in your food production and service process. So if you are making and cooking meals in a restaurant or as a food manufacturer, preparing sandwiches, serving a variety of foods from a delicatessen counter, cooking and serving main meals or preparing and selling delicious gelato ice creams it is your “legal” responsibility to identify those “microbiological, physical, chemical and biological / allergenic food hazards and put in place suitable food safety and hygiene measures to control them. This will ensure the food you produce and serve is always fit and safe to eat. The current food law namely the Regulation (EC) No 852 / 2004 requires food business operators in the UK to put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. The law therefore requires food businesses to establish a food safety management system based on Hazard Analysis Critical Control Point principles or HACCP. These HACCP principles when followed provide a systematic method to identify and subsequently control food safety hazards. Devising and writing the Food Safety Management systems... we will do this for you! We can prepare and devise simple and straightforward “documented” Food Safety Management systems bespoke for your food business both in the hospitality / restaurant / hotel or food manufacturing sectors that contain: Food Safety Policy Statement Organisation and individual responsibilities HACCP system with HACCP plans detailing Critical Control Points (CCPS) and General Hygiene controls for each food production / catering step Monitoring records and forms needed to prove you are controlling those CCPs and demonstrating due diligence Perquisites or your own Company specific Food Hygiene Codes of Practise providing more details of the food safety and hygiene standards and controls required in your business covering for example: Pest Control Structure and Equipment Safe Temperature Control of Food Safe storage of food, preventing cross contamination and control of E.coli Personal Hygiene Standards Cleaning standards Food Allergen Management and information. Food Hygiene and HSE Training Dealing with Customer Food Safety Complaints and incidents Product recall and Traceability Supplier Management and assessment You may already have an existing Food Safety Policy and HACCP system which was written some time ago or needs to be reviewed and updated following changes in your business activities. We can do this for you to ensure all current food safety hazards are identified and suitable food hygiene control measures updated. Implementing the Food Safety Management systems Once we have devised your bespoke food safety management system in consultation with you and key members of your team we will undertake full onsite training and coaching of all staff. This will ensure they fully understand the HACCP system especially with regard to controlling and monitoring CCPs and their personal food safety and hygiene responsibilities in line with company standards.
MDC Food Safety and HSE Solutions email us at mikechubb@btinternet.com

 

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