Food safety, HACCP and SOPs
Support with food safety compliance, HACCP plans, allergen control and the procedures your team follows each day.
Who this is for
Restaurants, catering businesses, central kitchens and hospitality F&B teams setting up food safety procedures, addressing gaps or preparing for an opening, inspection or audit.
What we work on
HACCP and hygiene
We help develop or review hazard analysis and critical control point (HACCP) plans for the operation. The work starts with the food, production steps and existing hygiene practices. We identify gaps and agree the hazard assessment, controls, monitoring and corrective actions needed, including how the plan will be validated and checked in use.
Allergen control
We review ingredient and recipe information, substitutions, storage and preparation practices. The work can include an allergen matrix, measures to prevent cross-contact, and a process for keeping menu information current and handling guest enquiries.
Standard operating procedures
We write or revise standard operating procedures (SOPs) for the tasks staff perform. These can cover receiving, temperature checks, food handling, cleaning and disinfection, personal hygiene, pest reporting, waste and dispatch. Each procedure states who is responsible, what to record and what to do when a check fails.
Compliance support
We review the operation and its documents against the requirements applicable to the location and type of business. We can help prepare for inspections or audits, track corrective actions and organise traceability and recall procedures. Training and follow-up help managers check that the agreed procedures are being used.
What you receive
| What you receive | What it covers |
|---|---|
| Food safety gap review | Findings, applicable requirements and an action plan with named responsibilities. |
| HACCP plan support | Process flows, hazard assessment, control measures and the agreed validation and verification work. |
| Allergen records and controls | An ingredient and recipe matrix, handling procedures and a process for communicating changes. |
| SOPs and working records | Procedures, monitoring forms, cleaning schedules and corrective-action records. |
| Training and follow-up | Role-specific instruction and checks on how procedures are applied. |
What we need from you
Share the menus, recipes, ingredient specifications, process flows and existing food safety documents. Inspection findings, monitoring records and training records help identify priorities. We also need the site location, the type of activity and access to the people responsible for food safety.
Before we start
Can you review an existing HACCP plan?
Yes. We can review it against the current menu, processes and site conditions, identify gaps and agree the updates and checks needed.
Can you help prepare for an inspection or certification audit?
Yes. We can review records, identify gaps and help the team address findings. The authority or certification body makes the approval decision.
Does allergen control include the service team?
Yes. The work can cover how staff check ingredient information, communicate allergy requests to the kitchen and explain any limits in what the operation can safely provide.
Can the records be kept in a database?
Yes. Our systems and databases service can organise the agreed allergen records, SOP versions and monitoring logs, with responsibilities for checking and updating them.
Discuss your project
Tell us what you need help with and any dates you are working towards.