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.
You get the key facts on which to act. Our CIEH-trained team provides a completely professional assessment, and, because we do not offer remedial services you only receive impartial advice.
By focusing on your organisation and your staff, we can suggest ways of leveraging your food provision to enhance staff productivity, morale and loyalty.
You can rest easy, knowing that our consultancy expertise is deep and our recommendations have only your best interests at heart.
- 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.
Issue 9: COVID-19 contingencies for workplace fire evacuation, first aid and Test and Trace
24th September 2020
For those already remobilised to the workplace, those about to, or indeed those planning it, alongside COVID-19 precautions, what are the other considerations to make sure are in place?Read more
Building contractor was sentenced after a subcontractor injured falling from height
9th September 2020
Brebner and Williamson Limited has been fined on 14th August 2020 following an incident where John Niven, a self-employed subcontractor fell 15 feet from a Youngman Board (a type of lightweight staging board) that was used to create a temporary platform to give access to the roof in an area without scaffolding. He sustained multiple fractures and a brain injury.Read more
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.Read more
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.Read more
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.