Food Hygiene Management

FutureSure offers Food Hygiene Management services to complement our health and safety and quality management for food production, food retailers and eatery businesses.

Current food safety legislation states that food handlers working in establishments such as Restaurants, Cafes, Takeaways, Guest Houses, Pubs, Schools, Work Canteens, Childminding Facilities and the Care Services, should have appropriate training at Level 2.

As such, most food producers and retailers will already have operational food hygiene management for their premises and systems.

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Food safety management is about complying with food hygiene and food standards. You must ensure that you have food safety management procedures in place. You also need to consider:

  • the suppliers you use
  • how you trace the food you buy, and the food you sell to others
  • how you transport food
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You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point (HACCP). HACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level.

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These procedures will help you produce and sell food that is safe to eat, providing you:

  • keep up-to-date documents and records relating to your procedures
  • regularly review your procedures to ensure they reflect what you produce or how you work
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Food businesses and handlers must ensure that their practices minimise the risk of harm to the consumer. Part of complying with food safety is managing food hygiene and food standards to make sure that the food you serve is safe to eat.

How can FutureSure help your food production or hospitality business?

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Food Hygiene Audit and Risk Assessment

  • Documentation – A thorough review of all food hygiene, quality, environment, fire and facilities management documentation for the site.
  • Training – Review of training matrices, continuous professional development, training plans, competency testing, internal and external training records, mentoring schemes etc.
  • Signage – Inspection of sites safety, fire and food hygiene signage and information.
  • Cleaning – Thorough Inspection including insides of ventilation, freezers, machinery etc. Review of procedures and logs,
  • Washing- inspection of Hand-washing facilities, laundry, dishwashers etc. and associated policies, signage and procedures.
  • COSHH – Inspection of sites documented and physical Controls Of Substances Hazardous to Health including COSHH register, Material Safety Data Sheets (MSDS’s), storage, spills, disposal etc.
  • Temperatures – Temperature Check, review of temperature logs, calibration, procedures.
  • Allergens and Contamination- Review of systems, controls and procedures to prevent and identify cross contamination of foodstuffs and contamination of chemicals or foreign bodies during production. Labelling. Ingredients and additives
  • Pest Control – Inspection of site, records of pest management, insectecutors and bait boxes, control of ingress.
  • Waste Control – Waste monitoring, packing, labelling, storage, waste handlers, waste transfer notes, recycling.
  • Asset Management-Planned Preventative Maintenance, inspection and servicing records. Portable Appliance Testing,
  • Traceability – Ingredient Supply chain. Approved supplier list, Suppliers information,
  • Food Processes, delivery and storage processes, segregation, stock rotation, fridge/freezer checks and servicing, food handling processes, heating/cooking/cooling/storing/vaccum-packing/packaging/cleaning/chopping/defrosting/open-flames,  , equipment identification (colour coding) etc.
  • Record Keeping: Training, cleaning, delivery, waste, temperatures, fire alarms, planned preventative Maintenance, etc.
  • Quality Control – Non-conformance, Corrective And Preventative Actions, Product sampling inspections, customer complaints, product withdrawal/recall etc.
  • PPE: policy review and observation, laundry, employee handbook and policies.
  • And now… Covid-Secure and social distancing measures where relevant.
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Food Hygiene Management Consultancy

Any identified gaps in the Food Hygiene Audit and recommended actions detailed in the Risk Assessment can be carried out by the company themselves using the action points clearly defined in the risk assessment report with appropriate time frames for actions to be completed. Or you can utilise FutureSure’s experience to help you bring your site, systems, policies procedures to compliance.

This depends entirely on the size and scope of the business and what exactly needs doing which would be accurately estimated from the Food Hygiene Audit and Risk Assessment.

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More Services

And of course FutureSure can help you with all the other Health & Safety, Environment, Quality and Facilities services to ensure your business is compliant to all relevant standards, approved codes of practice, government guidance and legislation.

The scope and depth of your Food Hygiene Management depends entirely on the size of the site, number of employees, types of foodstuffs and processes your company uses and many other factors. For example, a food manufacturer with 100 employees making packaged ready-meals to sell in supermarkets will have a different requirements for their food hygiene management than a small restaurant with five staff or sole-trader cake decorator working from home. Whilst legislation, approved codes of practice, government guidance and industry standards give us a framework to bring all food hygiene to an acceptable and uniform high and safe standard, every company is different it’s not a one-size-fits all.

Get in touch today for a no obligation quotation

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It is important that companies, particularly food handling businesses, ensure that their systems are in good working order; that hazards are controlled and risks are mitigated as far as reasonably practicable. Food Hygiene Management can and should be regularly monitored reviewed and audited internally to ensure the systems are operating correctly by the people who are on the site using the systems every day.

But it is also good practice to have external audits, by a third party or governing body for a ‘fresh pair of eyes’ to help identify gaps and uncontrolled risks.

So contact FutureSure today for your free no obligation quote and see how FutureSure can help you with your Food Hygiene Management: info@future-sure.co.uk