How you can work with Food Safety Logic
Have you got a food safety issue or problem that you need help with but haven’t got the expertise or resource in your business to solve it and move forward?
This is often the point where food businesses think about bringing in a third party or consultant but get nervous, and here's why, the business is often worried that the consultant won’t:
be able to help them with their individual problem or issue
give them a bespoke solution
give them something that will work in their practical world
give them a solution they can afford
Helen Groves, Chartered Environmental Health Practitioner
Hopefully we can put your mind at rest as we do things a bit differently here at Food Safety Logic. We are not in the business of churning out lots of boring generic templates and complicated systems that don't make sense or advising you to put things in place that you don’t need.
But, we are using our expertise as experienced EHO professionals. We have gained this insight from inspecting literally thousands of catering and manufacturing businesses, to help you get your food safety right. Any advice we give is based on current food safety law or good practice so you can trust what we say.
“Our food safety solutions could make things a lot easier for you and your staff and save you money. Its a Win! Win!”
How FSL helped St. John’s College in Oxford
St. John’s College, Oxford
St. John’s College is one of the prestigious Oxford Colleges that offers a variety of catering options including a fine dining restaurant and a student/staff canteen.
Having requested an initial ‘food safety health check’, to address the issue of having multiple food safety management systems in each of their kitchens which was proving challenging for the catering manager to manage on a day-to-day basis, we set up a project to support the business.
Step 1 Scoping visit
On the first half day visit to the business we spoke at length to the catering manager to fully grasp of the current situation and the issues he was facing.
We also spoke in depth with the chefs and members of staff working in the kitchens to find out their working practices. This allowed us to establish what was going wrong, but also what was going right, to ensure this was built into the new system.
Step 2 Current practices and paperwork
All the daily paperwork from the individual kitchens managed by the head chefs was reviewed remotely. This was to ensure that the cleaning schedules and specific practices in each kitchen were included in the new system.
Step 3 Designing the new Food Safety Management System (FSMS)
We created a single food safety management system to be implemented into the four kitchens at the college. This incorporated their current Food safety policy and some of their existing policies and procedures.
Additional prerequisites were added and a new kitchen daily diary was put in place to record their checks including temperature monitoring (but also to act as a backup to their new automated temperature monitoring system being introduced.)
The FSMS was branded with the college logo and copies of the new system and diaries sent to the business.
Step 4 Implementation visit
We visited after a couple of weeks to make sure that everything was working as it should be with the new system, and to make any necessary tweaks and changes.
The new system was working well, so we set up a date to review the system after 12 months but continued to support the catering business with ongoing food safety advice and training.
How FSL could help your business thrive
At FSL our work is very bespoke. We have created some standard packages but we do encourage clients to pick and mix from the services we offer to create the solution that works best for them and their individual business.
We work with food businesses on one off projects or give ongoing support on an hourly or daily rate or through our bespoke packages that can include:
food safety audits
expert on demand food safety advice
help with approvals for products of animal origin or high risk processes such as vacuum packing
coaching sessions
bespoke risk assessments
new business advice and registration
SALSA certification support
Labelling/Microbiological advice (delivered by our Partners)
food safety training courses/webinars (virtual/face-to-face)
Consultancy support
HACCP/Food Safety Management system/reviews
Traceability Systems
Take a look at our Services for more information or contact us for an informal chat helen@foodsafetylogic.co.uk or 07930423804
