Documentation
I review all core food safety documentation to ensure it is accurate, up‑to‑date, and fully aligned with legal, customer, and industry standards. This includes food safety policies, HACCP plans, SOPs, cleaning schedules, allergen controls, temperature records, and staff training files. I also assess pest‑control documentation, supplier approval systems, traceability, health & safety policies, environmental commitments, internal audits, corrective‑action logs, and emergency procedures. My goal is to verify that your paperwork reflects real practice, supports compliance, and stands up to external audit scrutiny.
Food Safety Policies
Ensuring your policy is current, signed, communicated, and compliant with the Food Safety Act 1990, Food Hygiene (England) Regulations 2013, and Retained EU Regulation 852/2004. Includes alignment with industry standards such as BRCGS and Codex HACCP. Food Safety Act.
HACCP Documentation
Reviewing hazard analysis, CCPs, monitoring records, corrective actions, and verification activities to ensure compliance with Regulation 852/2004, Codex HACCP principles, and FHRS expectations. HACCP requirements.
Standard Operating Procedures (SOPs)
Checking that SOPs are clear, practical, version‑controlled, and accurately reflect on‑site practices, supporting legal compliance under Food Hygiene Regulations. SOP controls.
Cleaning Schedules & Records
Verifying cleaning procedures, frequencies, chemical controls, and completed records in line with Regulation 852/2004, COSHH, and EHO hygiene expectations. Cleaning schedules.
Allergen Management Procedures
Ensuring allergen policies, separation controls, labelling, and communication systems comply with Food Information Regulations 2014, Natasha’s Law, and FIR allergen requirements. Allergen controls.
Temperature Records
Reviewing fridge/freezer logs, cooking temperatures, cooling times, and probe calibration to meet Regulation 852/2004, Safer Food Better Business, and EHO inspection criteria. Temperature control.
Training Records
Confirming staff training is up‑to‑date, role‑specific, and documented in line with Food Hygiene Regulations, HACCP competency requirements, and Health & Safety at Work Act 1974. Staff compliance.
Pest Control Documentation
Checking contractor reports, site maps, corrective actions, and trend analysis to ensure compliance with Regulation 852/2004, EHO pest‑control expectations, and industry best practice. Pest control.
Supplier Approval & Traceability
Reviewing supplier checks, COAs, delivery records, and traceability systems in line with Regulation 178/2002, General Food Law, and BRCGS traceability requirements. Traceability.
Health & Safety Policies
Ensuring risk assessments, accident logs, COSHH compliance, and safe‑working procedures meet the Health and Safety at Work Act 1974, Management of Health and Safety Regulations 1999, and COSHH Regulations 2002. Health & Safety.
Environmental Policies
Reviewing waste management, recycling, sustainability commitments, and legal compliance with the Environmental Protection Act 1990, Waste (England and Wales) Regulations 2011, and local authority requirements. Environmental compliance.
Internal Audits & Management Review
Checking whether the business audits itself and reviews performance regularly, aligned with ISO management‑system principles, BRCGS internal audit requirements, and continuous‑improvement obligations. Internal audits
Corrective Action Logs
Ensuring issues are recorded, investigated, and closed out properly following HACCP corrective‑action principles, BRCGS clause requirements, and due‑diligence expectations. Corrective actions.
Emergency Procedures
Reviewing fire safety, power‑failure plans, and product withdrawal/recall procedures in line with the Food Safety Act 1990, Regulation 178/2002, Fire Safety Order 2005, and industry recall guidance. Recall procedures.