Food Hygiene & Safety
Find out more about our Food Safety & Hygiene Services
Food Safety Management
The provision of food in most organisations today is an outsourced or contracted activity, yet where are the risks most likely to be realised? Our team incorporates consultants who are appropriately qualified with the Chartered Institute of Environmental Health (CIEH) up to Level 4 Award in Managing Food Safety in Catering offering you proactive advice and support with your food safety management. We also have Environmental Health Officer experience within our team, with expert knowledge on how regulation enforcement works.
We have the flexibility to adapt quickly to any urgent situations our customers may come up against and provide them with the necessary level of information and consultancy that they require. We can also help you to make sure your decision making on your catering provision is good for you, as well as your supplier. If you are looking for a more complete review of your workplace including food safety our Workplace Environmental Assessment service might be for you too.
Benefits
Services
- Food safety audits
- Food safety management documentation
- Catering supplier food safety management review
The provision of food is a key element of looking after employees. Even if you contract out your catering, you are still ultimately responsible for food safety. At best, food can aid performance and even enhance employee loyalty; at worst, it can be a threat to your employee’s health and productivity. You need food safety management that can look at your service from all angles.
Our consultants can also advise you on the use of our online compliance management solution “Assurity Plus” to view real-time progress of your allocated actions, simplify the way you work, demonstrate greater compliance control, have useable management reporting and enhanced visibility of risks.
Read our independent guide on the legislative requirements for food safety
Specifics
Latest articles
HSE announces new Chief Inspector of Buildings
23rd February 2021
The HSE has announced the appointment of a Chief Inspector of Buildings to establish and lead the new Building Safety Regulator (BSR). Peter Baker, HSE’s current Director of Building Safety and Construction, will take up the post with immediate effect.
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COVID-19 Secure - Re-creating confidence in the workplace
10th February 2021
The last year has had more than its fair share of bad news. Directly through the SARS-CoV-2 pandemic, a greater focus on public health, has seen increases in the awareness and perception. Concerns over compliance, air quality, water quality and of course COVID-19 Secure have, rightly or wrongly, put our workplaces in the spotlight too.
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Motor industry employee sentenced in wake of ICO Computer Misuse Act prosecution
28th January 2021
A motor industry employee has been sentenced to eight months’ imprisonment, suspended for two years, in a prosecution brought by the Information Commissioner’s Office (ICO). Kim Doyle, who worked for the RAC, was found to have transferred personal data to an accident claims management firm, without authorisation.
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Case studies
Roffey Park Institute - Providing a safe learning environment for staff and visitors with Assurity Consulting
Roffey Park Institute is an international, research led learning and development organisation. They focus on personal, team and organisational learning in leadership, management, human resource development, and organisational development.
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Slaughter and May Believing in Workplace Compliance
Slaughter and May is regarded as one of the most prestigious law firms in the world. They advise on high profile and groundbreaking international transactions and have an excellent and varied client list that includes leading companies, organisations and governments.
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Food Safety FAQs
Acrylamide is a chemical substance produced from cooking (baking, frying, grilling, roasting and toasting) starchy foods at high temperatures (above 120°C). Foods which acrylamide can be found in include chips, crisps, cakes, biscuits and cereals. There are concerns that acrylamide in the diet causes cancer in humans and therefore the amount of acrylamide in our diets needs to be reduced as a precaution. The management of acrylamide needs to be documented within your food safety management system to demonstrate the risk from this substance has been considered and is being managed.
Some food businesses chose to document control measures within their Hazard Analysis Critical Control Point (HACCP), whilst others chose to have a separate policy – either is acceptable. You need to make sure accurate information is available on request if a customer raises an allergen query relating to any of the 14 allergens relating to your menu. With regard to practical allergen management in the kitchen, this needs to reflect the documented controls and should be practical and achievable to keep the food safe from delivery to service.
To effectively manage your food safety and catering, it needs to be considered from the supplier and facilities perspective, because even if your catering is contracted out, it is ultimately you who is responsible.
Yes, your contract caterer is performing audits of their systems and performance, but how are you satisfying yourself of their effectiveness? When the local authority visit they are going to want to know that what is in place is safe and being well managed, shouldn’t you be auditing for that too?
We have the expertise to assess these areas. Our range of services will challenge where you are, and highlight any gaps in your management. We can also support you during visits from Environmental Health Practitioners.
Where you are providing food services, high standards of hygiene in the preparation and delivery of that food is of paramount importance. A food safety audit would provide the ideal grounding to challenge your current position and provide an action plan to get on track.
Food Safety Management
If you would like expert, independent advice on food safety management within your building, please contact us for a detailed, confidential and without-obligation discussion of your requirements.
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