Food Safety Management
A single food safety incident can damage, in a single day, the reputation an organisation has built over many years.
Scope
A food safety management system identifies the hazards at every stage, from goods receipt and storage to preparation and service, and manages them through recorded controls.
Standards and methods: FSSC 22000, ISO 22000 and HACCP
What your organisation gains
- Critical control points and prerequisite programmes are set according to the business's actual flow; the kitchen team knows what it checks and why.
- Allergen management becomes a consistent chain, from menu information to the service staff.
- In official inspections and in response to guest complaints, the organisation can demonstrate its practices with records.
- Supplier approval and goods receipt criteria bring risks under control before they enter the business.
Scope of work
- On-site review of premises, equipment and process flows
- Hazard analysis and determination of critical control points
- Organising prerequisite programmes such as cleaning, pest control, maintenance and staff hygiene
- Allergen management and menu information practices
- Supplier evaluation and goods receipt criteria
- Food defence and food fraud vulnerability assessments
- Preparation for FSSC 22000 or ISO 22000 certification
Who it is for
- Hotels and holiday resorts with more than one kitchen and restaurant
- Industrial kitchens and businesses providing mass catering
- Food manufacturers that must meet the food safety expectations of export customers
Deliverables
- On-site review report on kitchens, bars and service points
- Hazard analysis and HACCP plan
- Prerequisite programmes for cleaning, pest control, maintenance and staff hygiene
- Allergen management and menu information system
- Supplier evaluation and goods receipt criteria
- Food defence and food fraud vulnerability assessments
- Preparation for FSSC 22000 or ISO 22000 certification
Other services in this area
- Quality Management System ConsultingIn a hotel, quality means that the information given at the front office, the room prepared by housekeeping and the plate served in the restaurant meet the same standard every day.
- Integrated Management Systems ConsultingIn most organisations, quality, environment, occupational health and safety, and energy management are each certified separately, and each brings its own record-keeping system.
- Sustainability Management and ReportingSustainability has become an area of performance that investors, financial institutions and export customers question directly.
- Brand and Organisational Excellence ReadinessBecoming a brand in the international market requires, alongside a strong product or service, a management structure that can deliver it consistently to the same quality.
- Supply Chain Risk MapA hotel's service quality depends directly on the performance of its suppliers of food, beverages, cleaning chemicals, textiles, technical materials and outsourced services.
- Crisis and Recall ReadinessSituations such as a suspected foodborne illness, an outbreak, Legionella found in the water system, a power or water outage, or a product recall from a supplier call for decisions within minutes in a hotel.
- Quality Indicators for the BoardReports presented to boards are mostly limited to occupancy and revenue figures; guest experience, food safety, occupational safety and resource efficiency reach the agenda only when a problem occurs.
- Quality Culture Transformation ProgrammeHowever good the written standards are, practice on the floor is shaped by the behaviour managers show every day.
- Root Cause Analysis and 8D FacilitationRecurring guest complaints, tour operator audit findings and food safety incidents are often closed with a quick fix, but they come back because the cause has not been removed.
- Risk-Based Thinking and FMEAIn hotel operations some errors are caught before they reach the guest, while others only become visible when a guest complains or an accident happens.
- Corporate Training Programmes and Training CatalogueHow well a management system lasts depends on how well it is understood by the employees who apply it every day.