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.
Shaping workplace sustainability – what are the considerations for 2022?
20th October 2021
With COP26 in Glasgow due to start at the end of the month, the recent launch of the IWFM 2021 sustainability survey, the growing focus of climate action and with the continued extreme weather events we are experiencing around the World, sustainability is pushing COVID-19 in dominating the agenda currently.Read more
Pub fined £60,000 after worker falls into cellar
21st September 2021
Environmental Health Practitioners involved in a serious injury case where an employee fell into a cellar have said the case underlines the important role of the profession in also checking H&S when doing food safety rounds.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
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.