Food safety and due-dilligence

Food safety is the one area where there’s no clever angle and no upside to cutting corners — it either holds or it doesn’t. Done properly it isn’t a folder you produce for the inspector; it’s the discipline that runs underneath everything else, every day, whether anyone’s watching or not. I’ve held 5-star ratings and 90%-plus internal audit scores across high-volume operations for years — not by tightening up before a visit, but by building systems that were audit-ready all the time. That’s the standard I’d set with you.

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Setting up food safety systems

I can build your food safety framework from the ground up or fix the one you’ve got — from supplier compliance through to local authority relationships and in-house system management.

Built to fit how your operation actually works so it gets used rather than forgotten, there are some brilliant tech solutions out there but there are also some that are way more complicated than some businesses actually need.

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HACCP

Creating working HACCP system — flow and declarations mapped per dish, kept current and updated the moment the menu changes rather than left to drift out of date. Most importantly taking the time to train the team how to use the system to their advantage rather than seeing it as a chore

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Health & Safety

Hospitality businesses are full of risks and the responsibility sits with those running the business. I'll make sure your risk assessments, COSHH and safety processes are correct, relevant and up to date.

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Allergens and nutrition

This has become one of the most critical areas within any hospitality business and has no room for error.

I will assess your current set up and policies, allergen matrix and nutritional data to make sure the training is relevant and up to date so the team can give a guest an accurate answer every time - “probably fine” isn’t good enough.