Consultancy & Mentoring - Montgomery Food Consulting

Consultancy & Mentoring

Consultancy and Mentoring – Food Manufacture

Are you looking for a high quality food safety consultant to help you prior to your BRC audit? Do you need help in adhering to all the clauses? Are you just looking at the standard for the first time and don’t know where to start? Do you need help in continual improvement of your systems?  Are you thinking about starting up a new food business?

We specialise in the following accreditations:

BRC Food Safety Standard (Issue 6): This accreditation is essential to supply multiple retailers and is a world-wide recognised standard.  Issue 7 will be released January 2015 and audits may all be unannounced in the future.  All Asda suppliers from 1st October 2013 must do BRC audits unannounced.

BRC Storage & Distribution Standard (Issue 4) :This accreditation is essential for transport hauliers, who provide services to food companies who supply multiple retailers.  If you transport for ASDA suppliers, you MUST have this standard from 1st October 2013.

BRC IOP Packaging & Packaging Material Standard (Issue 2):  This accreditation is essential for packaging suppliers who supply packaging to companies who supply multiple retailers

SALSA: This is a new scheme for small businesses: Local and regional that want to supply their product to regional and national buyers.  This is a good stepping stone to BRC.  We are registered mentors for SALSA if you wish to have consultancy for set up of the new scheme.

Tesco FTMS: If you supply Tesco own branded products you must adhere to TFMS Issue 5 guidelines and prepare your factory for Tesco PIU Audits.  You may require consultancy help in the following areas:

  • If you are on an amber or red light
  • If you have had a major/critical non-conformance and supply has been temporarily stopped

ISO 22000/2005 – Food Safety Management Systems: ISO 22000:2005 specifies requirements for a food safety management system where an organisation in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.

It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products.

HACCP (Food Safety Systems): We offer consultancy for any company who wishes to develop a new HACCP system for their facility or requires help with reviews, validation and verification of HACCP.  We also help companies make their systems more robust.

Consultancy and Mentoring – Catering and retail Sectors

HACCP UK/Ireland: We specialise in HACCP and we offer consultancy services for butchers, hotels, cafes, take-aways and other caterers and help with FSA safe catering packs, staff training in catering and butchery.  We can also help with pre-requisites and provide advice on microbiological testing regimes if applicable to your business.

We also specialise in developing HACCP’s for businesses involved in large volume catering, events and functions that require a HACCP based on codex principles.  The new FSA National Guidance for outdoor and volume catering is pushing this initative.

Food hygiene rating system:  We specialise in helping food companies achieve a 5 score on the door.  We have the expertise to lead you in the right direction and explain the auditing process to you and hep you maintain your records properly.  We have helped firms move from a score of 2 to 4 and 5 grades recently.  It will become mandatory in due course that these scores and certificates must be displayed on front doors of all food related premises.

NSAI: Irish Standard I.S. 340: 2007 (Hygiene in Catering Sector):  I.S. 340:2007 replaces an earlier Standard – I.S. 340:1994 – and gives guidance for compliance with the requirements of EU food hygiene regulation 852/2004. All food businesses are required by Irish law to comply with the food hygiene regulations.

The Standard uses the term ‘shall’ where the food catering business is required by law to implement the guidance. The term ‘should’ indicates a recommendation that the food business comply with the guidance.

The Standard is organized into five sections as follows:

  • Registration of a Food Business
  • Food Traceability, Recall and Labelling
  • Maintenance of the Cold Chain
  • Food Hygiene Requirements
  • Application of HACCP Principles.

NSAI: Irish Standard I.S 341:2007 (Hygiene in food retailing & Wholesaling): I.S. 341:2007 replaces I.S.341:1998 and gives guidance to compliance with the requirements of EU food hygiene regulation 852/2004. All food businesses are required by Irish law to comply with the food hygiene regulations.

Use of the term ‘shall’ indicates a legal requirement to implement the guidance. The additional guidance under the heading Good Practice consists of a series of strong recommendations.

The Standard is organized into five sections as follows:

  • Registration of a Food Business
  • Food Traceability, Recall and Labelling
  • Maintenance of the Cold Chain
  • Food Hygiene Requirements
  • Application of HACCP Principles.

 

EIQA Quality Standard: The Q Mark for Quality Management Systems programme will assist you in streamlining your business; it is both operationally and customer focussed and will assist you in identifying and acting on real priorities.

The Q Mark for Quality Management Systems has been developed with businesses in mind – whether you are a multinational or small enterprise, public or private sector, a commercial business or not for profit organisation

EIQA Hygiene & Food Safety Standard:

The Q Mark for Hygiene & Food Safety has been in existence since 1978 and is awarded to organisations that successfully complete a detailed audit of their food safety management systems. There are three levels of certification within the Q Mark for Hygiene & Food Safety as follows:

Level 1 Foundation

This is the basic level for entry into the Q Mark for Hygiene & Food Safety programme and is based around a specific Level 1 Foundation guidance document that is aimed at smaller organisations (less than 2000 square feet). The focus at this level is on basic compliance in all areas for the provision of safe food. Organisations that achieve Level 1 Foundation certification will have demonstrated an acceptable level of legal compliance during an unannounced audit. To achieve certification a score of 60% or higher must be achieved during the audit.

Level 2 Sapphire

This higher level award is based upon a separate Technical Standard aimed at promoting continuous improvement and requires organisations to demonstrate standards of hygiene and food safety management above those required to achieve Level 1 Foundation certification. A minimum score of 60% is required to achieve Level 2 Sapphire certification.

Level 3 Emerald

This is the highest level of certification in the Q Mark for Hygiene & Food Safety programme and is awarded to organisations that achieve a score of 75% or higher in the unannounced audit. To achieve this level organisations will have demonstrated that they are operating at the highest levels of food safety with a focus on continuous improvement.

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