HACCP:
The word HACCP (Hazard Analysis & Critical Control Point) refers to procedures you must put in place to ensure the food you produce is safe. Your food safety management system allows you to 1. Identify risks and hazards 2. Put a system in place to control them and 3. Develop a plan of action for when things go wrong. We can help by providing the following services:
• Develop a system customised to your business needs
• Technical support for you to devise and document a HACCP plan
• Development of HACCP documentation
• Follow up assessment of your HACCP implementation plan
• Verification of your existing plan
We can help risk assess new and novel raw materials safety for use. With the emergence and growth of the use of alternative protein sources there can be uncertainty about the food safety of some of these new materials. An MRA provides useful and necessary knowledge to support your HACCP study. There are four very distinct steps in the risk assessment process. The first step is hazard identification, which involves the collection, organization, and evaluation of all information pertaining to a pathogen. Second is hazard characterization, which determines the relationship between a pathogen and any adverse effects. Third is exposure assessment, which involves determining how much of pathogen might be ingested in a serving of food. The fourth, and last step, is risk characterization, which involves evaluating the risk and related information.
When everything works as it should, things are great when any element of the food safety management system is not conforming then headaches start to occur. It takes several steps to get food from farm to fork, contamination can occur at any point in the chain and Sometimes these issues can be reoccurring and hard to solve at root cause level. This can be anything from issues with suppliers of raw material, environment or product contamination issues or consumer or customer complaints. We’re here to help.
What People are Saying
Working with Yvonne has greatly supplemented the food safety capabilities in our organisation. Her flexibility, professional approach, technical excellence and vast experience, along with her positive and proactive style are a joy to work with and I would thoroughly recommend her support!!
I have had worked with Yvonne on different projects related to Microbiology, Quality and Microbiological Audit program and some other project connect to food quality in Microbiology analytical sciences codification and program management. Yvonne has many professional skills & qualities and a real sense of human contact. Yvonne always delivers high performance and precise results in all her projects we work together. Thanks to her reactivity and sense of initiative, the projects were always on top and beyond. Yvonne is fully committed to her projects and always open to discussions She is a very attentive partner in any collaborative study you can participate with her. I really enjoy collaborating with Yvonne. I recommend Yvonne highly not only for trust professional projects management but also because it’s very enjoyable to work with her.
I have had the pleasure of working with Yvonne on a number of food safety writing projects. I had an excellent working relationship with Yvonne. She set out clear goals in advance and comprehensively discussed the findings in a succinct manor, that was of immense benefit to the efficiency of the projects. I would highly recommend her.
Yvonne is excellent with a wealth of knowledge and experience in food safety. She delivered a great food safety management system during her time at the seafood company and I would highly recommend her. She is super professional and also very efficient in everything she does.
I’ve had the pleasure of working with Yvonne prior to her consultancy (as a consultant myself) and since swapping roles she has provided us with food safety support for a variety of topics. She’s one of the rare group of experts who can combine a robust scientific risk assessment approach with practical operational knowledge to guide optimal evidence-based risk management decisions. I have no hesitation in recommending her to food safety colleagues.