Food and Drink Industry

With long term employment in the food and drink sector behind us, and food hygiene qualifications in place, we have a good understanding of quality and hygiene issues.

Helen has worked in high risk food manufacturing, in bakeries, in kitchens and in bottling plants, and is familiar with the risk profiles of these operations. In particular, a strong quality management ethos is common in the sector, and it often works to tie health and safety management in as part of quality management. Our bespoke approach is ideal to achieve this.

We have a sound knowledge of microbiological matters as well as food hygiene, and can advise on any threats to staff, and also on potential for contamination.  COSHH is of great importance in the sector, and COSHH covers biological as well as chemical hazards.  Approaches tailored to the biological risk profile will work much better than trying to apply chemical-based approaches to COSHH.  Food substances may be safe to eat, but they can still be hazardous to health in the quantities and exposures normal in industry – for instance, caffeine is toxic, and pepper is irritant.  It is a mistake to assume no COSHH risks.

This is not to forget the other risks of the sector, such as fork lift trucks, manual handling, machinery and legionella.  Noise can also be of concern, and we can carry out noise surveys if required.  We have the experience to ensure that the survey does not sit on the shelf, but is applied to the business and risks effectively reduced without upset.

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