Services

Food Safety Audits

How sure are you that your unit fully complies with current food hygiene regulations? Don’t leave it to guesswork! Our team of expert, trained auditors will conduct a third party assessment

Food Safety Audits – enhancing your culture of food safety

How sure are you that your unit fully complies with current food hygiene regulations? Don’t leave it to guesswork! Our team of expert, trained auditors will conduct a third party assessment (called a food safety or food hygiene audit) of your conditions, premises, practices and even food safety culture to ensure you are compliant. We provide easy to follow reports, full debriefing with documented recommendations and even a certificate to Gold, Silver or Bronze level based on outcome of audit.

What is a Food Safety Audit?

Auditing is an inspection and observation of condition, procedure, records and practices to measure compliance against a legal reference or code of practice. That code of practice could be a commercial standard such as the BRC Global Standard for Food Safety, an International Standard such as ISO 22000, or, our “Hygiene-Check” simple, scored audit report. Hygiene-Check is produced to the exact requirements of EC 852/2004 the European Food Hygiene Regulations and important support regulations such as the Food Information for Consumers Regulations (EC 1169/2011). Regulation EC 852/2004 was implemented across the Union in 2006 and was produced to harmonize the previous disparate national regulations. The Regulation forms the foundation to global food safety standards such as BRC and ISO 22000. If you are seeking help with gaining or maintaining certification to a Global Food Safety Initiative Standard such as GRC or FSSC22000 then please visit our web page here. If you operate within the Hotel / Restaurant / Catering (HoReCa) sector then please read on:-
To make sure that you remain compliant to the Food Hygiene Regulations our auditors will use our Standard Checklist called Hygiene-Check which explores the following regulated controls:-

  1. Construction , layout and workflow within food rooms
  2. Construction, cleanliness and storage of equipment
  3. Storage and handling of waste
  4. Control of ambient food storage areas
  5. Control of chilled and frozen food storage areas
  6. Personal hygiene and food handling practices
  7. Allergen handling practices
  8. Storage and use of cleaning materials & cleaning practices
  9. Pest prevention and pest control practices
  10. Temperature measurement equipment and practices
  11. Food safety records
  12. The HACCP based food safety management system
  13. Controlled staff questions to verify food safety awareness

 

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