Supplier Contamination Issues

Supplier Contamination Issues

If you ever suspect that food contamination is a risk, do not use the stock.

How can you ensure that food contamination risks are at minimal levels when dealing with suppliers and that every item you serve has been handled, stored, cooked and treated in line with legislation?

Take a supplier’s word that food hygiene levels are maintained? Where’s the proof?

Ask the FSA to carry out an audit or make a complaint to trigger an inspection? Possibly, but there’s another way. This could damage business relationships unnecessarily.

Carry out a covert investigation? Maybe an undercover employee? No.

Instead, utilise the skills of a supplier who has impressed food inspectors and gained a good Food Hygiene Ratings Scheme score of 3,4 or 5 and who adheres to a legislation meeting HACCP, Hazards Analysis and Critical Control Points, based food safety management system.

HACCP

If the firms you work with take the attitude that standards should be at the highest levels, as if every day was potentially one in which food safety audits could occur, official or in-house, your risks are lowered considerably throughout the supply, preparation and retail chain.

As you’ll appreciate, an issue at stage one impacts negatively on all other processes and the consumer is often made to pay the undesirable price for food contamination.

Many food outlets will not deal with an enterprise that lacks HACCP training, certification and an active HACCP plan so you’re not being demanding or unreasonable to insist on this measure. Of course, you too should roll out HACCP training if you haven’t yet got a suitable food safety management system for your business.

Don’t lose customers or leave yourself open to legal action and penalties by failing to take measures that safeguard best practices. Food inspectors can easily tell which companies employ HACCP, they’re the higher scoring ones.

Training is vital at every stage of the process.

Take advantage of specialist training with one of the leading food safety firms in the UK like Food Alert in London. They offer health and safety, food hygiene, HACCP and food safety audits preparation courses.

An HACCP plan should be developed by every business using an HACCP food safety management system. This is a template for the control, assessment and identification of risks to food safety.

A supplier should be educated away from food contamination risks when they train and then enforce HACCP. 

The HACCP level 3 in Catering course looks in detail at the HACCP principles and HACCP plans at higher role levels. This is equivalent to an AS/A level compared to level 2’s GCSE A*- C equivalent course.

Components:

  • Understand the legal requirements to use food safety management systems.
  • Understand the controls that need to be enforced to ensure food safety.
  • How controls should be accurately monitored.
  • The seven principles of HACCP.
  • How the HACCP principles are realised within food safety management systems.
  • How food safety management systems assist with implementation of HACCP requirements in a business.

Don’t take risks. Deal with legislation meeting, proven suppliers and enjoy educated peace of mind.

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