Documentation

Food safety management documentation is both a legal requirement and your means of putting safe practices at the heart of your organization. Put simply your food safety management documentation/system should detail your practices and procedures to control food related hazards and risks to make sure what you are providing is safe to eat.

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Based on the principles of Hazard Analysis Critical Control Point (HACCP) – an internationally recognized methodology – our food safety management documentation is produced having considered your catering provision and:

Where the risks are to food safety and what could go wrong;
Identifying any critical control points in the process and what can be done to eliminate or control them;
Agreeing actions to take if something goes wrong;
Making sure that your procedures are being adhered to and achieving compliance; and
Keeping records to show your procedures are working.

An Assurity Consulting food safety management documentation/system is tailored to the needs of you and your organization, and the expectation you place on any inhouse or external service provider and suppliers. They can be produced in isolation or as part of a wider food safety audit/assessment (the benefit being you have a complete picture of your food safety management provision).

Our team of food consultants are qualified to Level 4 certificate in managing food safety in catering or higher and with building services as well as enforcement experience in the team are able to clearly understand and deliver what you need.

SANITATION STANDARD OPERATING PROCEDURE

A Sanitation Standard Operating Procedure (SSOP) is a written document of procedures or programs used to maintain equipment and the environment in a sanitary condition for food processing. It is a step-by-step description of cleaning and sanitizing procedures and specifies what is to be cleaned, how it is to be cleaned, how often it is to be cleaned, and what records are used to monitor the procedures.

An SSOP is a fundamental part of a Food Safety Plan. It may be a stand-along procedure or may be a Prerequisite Program (PP). It shall be updated whenever there is a change in processes or chemicals used. It should be reviewed annually with the Food Safety Plan. An SSOP may written for a piece of equipment, several pieces of equipment in a process, an environmental area,
as a Master Sanitation Plan for the whole facility.