Food Hygiene Consultant

Are you looking for a high quality food hygiene consultant to help you formulate policies, undertake hazard analysis and perform food hygiene audits?

With more complicated food supply chains and increasing consumer expectations it is becoming necessary to provide assurance that food supplied is safe. Regulations require some form of Hazard Analysis based upon the principles of HACCP (Hazard Analysis Critical Control Point). Even more stringent European Regulations came into force in 2006.

HAZARD ANALYSIS

Every food operation should be able to identify the hazards (i.e. potential for harm) and their specific means of control. Hazards may include foreign bodies, chemical contamination and bacterial food poisoning; controls may include training, cleaning rotas and temperature checks. All of these need to be monitored and documented, especially the Critical Control Points (a formal system known as HACCP).

Do you have the skills to do this? If not, you need a specialist food hygiene consultant to assist your staff in undertaking the analysis and developing the control systems and documentation needed.

FOOD SAFETY POLICY

To avoid excessive paperwork relating to hazard analysis it is often worth having a food safety policy that contains all the rules needed in an operation. This is likely to include temperature controls, personal hygiene, foreign body control etc.

Why not seek the help of an independent food safety consultant to develop a Food Safety Policy that complements your Hazard Analysis?

FOOD HYGIENE AUDITS

Is your food safety policy effective? Is your hazard analysis complete? Are your staff following company rules and procedures? Is your operation clean and safe? Do you carry out Food Hygiene Audits?

Unless you can honestly answer "Yes" to all of these questions you may find an independent audit of your operation by an experienced food safety consultant is of great benefit in identifying problems and offering solutions.

SAFER FOOD, BETTER BUSINESS   

Now available in catering and retail versions   

To help smaller operations comply with the need to have a HACCP based Food Safety Management System the Food Safety Agency have produced a basic manual that can be customised to the individual operation. It contains advice on operational standards, model record sheets and a daily diary but it is still necessary to spend time confirming normal practice, stipulating variations from the model and customising the pack.

Even with personnel trained to Level 3 Food Hygiene standards the assistance of an experienced food safety consultant can reduce the development time and ensure the accuracy of your customised SFBB pack.

COMPETENCE

Except for training approval, Domino Risk Management Ltd does not claim any affiliation with any national organisations. However, all consultants and trainers are qualified professionals that are members of the appropriate professional organisations. The maintenance of such membership usually involves some form of Continuing Professional Development. Our consultants and trainers will be only too happy to detail their qualifications, professional memberships or CPD details upon request (and sometimes without a request!).

CONTACT

Contact Ken Rock on 01275 792328 or email info@dominorisk.co.uk to discuss your requirements.

CASE STUDY

A Care Home was operating to quite reasonable standards of food hygiene but had not undertaken any formal hazard analysis and was weak on documentation. Certainly they could not have taken advantage of the "due diligence" defence if anything had gone wrong.

Working with the Head Cook our consultant identified many existing good practices but also highlighted areas needing improvement. Together we designed simple forms for stock control, process records and other forms of monitoring.

That was several years ago. The company is still operating to basically the original hazard analysis although the documentation has not kept up as menus and business have changed. The proprietor has recently asked us to update the documentation, train existing staff and then carry out annual audits to keep them upto date and on their toes!

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