The creation of a HACCP system for your premises covering all aspects of: IS 340:2007, IS 341:2007, IS 342:1998 & IS EN ISO 22000:2018 (HACCP).
The provision and supply of all charts, cleaning rotas, and records which will be amended as required.
The creation of all process flow charts mapping the passage of all high-risk food through the kitchens.
The creation of a food safety policy for public display.
The creation of a personal hygiene policy.
The creation of procedures covering all high-risk areas/functions in the kitchen.
Analysis of suppliers and chemicals. Pest control is also included.
Temperature probe calibration is provided free and can be re-checked at any time.
The system will include all signage (vinyl) and replacement of signage.
All kitchens will be zoned with vinyl signage to indicate all critical areas to staff and visitors.
The training of staff in the HACCP system. This will be completed at different stages covering Level 1 (Stages 1 & 2), Level 2, and Level 3 (Supervisory Management) as published by the Food Safety Authority of Ireland and training is certified and traceable. The cost of this is included.
Hygiene Excellence produces our own food labeling system in Ireland (Easy Label Pro). These food labels are the simplest and most compliant type available. Products can be purchased by clients when our inspectors call to their premises or by any premises using the contact details above. Hygiene Excellence also carries a range of first aid, cleaning, chemical, paper, and temperature probe products and PPE.
Monthly audits/visits will be carried out at random to ensure full compliance of all staff with the Food Safety Management System (HACCP) and reports will be published on all visits/audits and will be located in the audit folder located in the kitchen. These reports and all records will be available for inspection by you or visiting EHO’s at any time.
Your kitchen will be zoned and labelled to indicate to all staff and visitors where the various high-risk areas of the kitchens are and also what the critical limits permitted are. Where possible, signage will be provided in each area outlining critical limits permitted. This approach allows for easier understanding of HACCP and aids staff training.
All our food safety management systems include a procedures manual which includes all information required by all staff at all levels. This ensures that everyone can access food safety information commensurate with their work level.
Monthly audit reports can be combined into a quarterly points audit report which gives grades for each section of the audit report which you would have received monthly. This is an excellent tool for giving a quantifying mark that chefs can easily understand and evaluate and also gives them a marker from which they can improve. Included in the brochure are sample copies of monthly audit reports and quarterly points audit reports.
