All disciplines

All disciplines

Food law and HACCPKnowing which rules apply, and building a food safety plan that meets them.4 servicesFood microbiology and testingReading lab results, understanding cfu and MPN, sampling plans, pathogen growth limits and ready-to-eat criteria.6 servicesSuppliers and receivingBuying from approved suppliers and checking what arrives.4 servicesTemperature controlKeeping food out of the range where bacteria grow, from delivery to service, and proving it.10 servicesProduction and assemblyPlanning large-scale food production, portioning, assembly and change-overs, including airline catering.6 servicesAllergensKnowing what is in the food, telling people accurately, and keeping allergens from reaching those they could harm.5 servicesHygieneCleaning, sanitising, personal hygiene and pest control.8 servicesWhen things go wrongCorrective action, product holds, incidents, complaints and recalls.6 servicesVerification and auditShowing the system works: management checks, sampling and audits.4 servicesPeople and trainingMaking sure people can do the work, and being able to show it.2 servicesRecords and systemsKeeping food safety records accurate, reachable and recoverable.2 services