FOOD SAFETY AUDITS

Food businesses are legally required to conduct internal audits on an on-going basis and to supplement the monitoring and control of their business operations through independent external audits so as to ensure that the policies and procedures necessary for compliance are in place, being adhered to and their effectiveness verified. Ashby Food Safety Associates offer a comprehensive service to conduct such audits. Audit reports help to identify area of non-compliance and provide a step by step action plan to address where remedial action may be necessary. This is a valued tool for management and personnel to facilitate focused attention and resources for business improvement.

HEALTH & SAFETY RISK ASSESSEMENTS/AUDITS

Every employer is required to identify the hazards, assess the risks and prepare a written risk assessment for the place of work. Risks to the individual and/or groups of employees must be mentioned. The risk assessment must be reviewed and amended accordingly.

PREGNANCY RISK ASSESSMENT AUDITS

If you have a pregnant employee a risk assessment should be carried out on the effects of her workplace on her health and the health of her child. A breast feeding mum who has returned to work is considered to be a pregnant employee.

MICROBIOLOGY & CHEMICAL ANALYSIS

INTRODUCTION

Microbiological testing by way of swabs, food and water samples is one way of verifying your HACCP system is effective. Clear readings and documented reports indicate to the relevant authorities and auditors that your food storage and protection standards are good, cleaning agents and methodology is effective and your staff are aware of required standards

We also provide for nutritional testing of foods in accordance with EU requirements and we can provide testing to determine shelf life of products.

Ashby Food Safety Ltd works with an accredited laboratory to provide microbiological, chemical and environmental analysis at a cost effective price.

Ashby Food Safety Ltd work closely with Rototherm www.rototherm.ie in using products such as thermal disinfection indicators (TDI) for monitoring dishwasher temperatures, calibrated probes and other forms of electronic monitoring equipment (which can be linked to your company’s PC)

MICROBIOLOGY ANALYSIS

We will take food, water and swab samples from your premises for testing. We will also provide you with a standard operating procedure for taking food samples so as to prevent additional contamination to the sample by the food handler and the environment.

Food testing can be carried out on the raw product coming into your premises from your supplier and also on the cooked or finished product which you offer for sale, distribution or supply. We run ‘statutory’ testing of pathogens backed up in some instances by ‘supplementary’ testing. Enumerative testing for spoilage micro-organisms and full pathogen analysis including EColi 0157:H7, Salmonella, Listeria and Campylobacter amongst others are completed.

Water testing, carried out in accordance with the EU Water Directive, gives you peace of mind in knowing the water used in your premises is potable and safe to use for food preparation.

Swab testing of surfaces determines the standard of cleaning at your premises and the effectiveness of the cleaning agents used.

Swab testing of personnel ensures hand washing is carried out effectively and the spread of harmful bacteria is reduced.

CHEMICAL ANALYSIS

Chemical testing specialises in:

• Proximate analysis for food labelling purposes to meet EU food labelling requirements
• Rancidity testing
• Fat content testing
• Analysis of preservative and flavourings
• Determination of minerals such as sodium, potassium and calcium
• Metal analysis
• Pesticide residues in a range of food products eg milk, vegetables, fruit etc

CONTRACT SPECIFICATION/TENDER EVALUATION

Contracting out for services has become increasingly popular in business as companies seek new ways of reducing operational costs and the associated headaches of hands on management. There are many attractions to contracting out such as the removal of the burden of staff costs, the freeing up of capital which would otherwise be tied up in maintenance of equipment and plant and the control of price facilitated by the drawing up of a contract.

If you require advice on contract specifications, the setting up of the tender document and evaluation of tender proposals please contact Lorraine directly.

ADVICE FOR NEW BUSINESS SET UP & KITCHEN DESIGN

New business set up is fraught with headaches and can be extremely time consuming. There are many things to worry about: dealing with builders and architects, choosing the most appropriate equipment and catering equipment supplier, getting value for money and dealing with the relevant authorities. The recruitment of qualified staff, menu design, HACCP development, dealing with suppliers etc all must be taken into consideration.

Ashby Food Safety Ltd has experience in dealing with these matters having project managed new builds and refurbishment of older premises (see our case study). We can assist you by giving good advice, dealing with all parties, and giving 2 Paracetamol for that headache!