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I have been working in the food industry and hospitality for more than 10 years. I have implemented Food Safety Management Systems based on the HACCP principles and Codex Alimentarius. I have high experience in writing and implementing food safety policies and procedures, training and supporting with new production processes for ensuring food safety and safe & healthly working environments. My approach is problem solving and I usually help businesses to maintain high standards depending on the size and type of organisation. I have also good experience in allergen risk assessment, Listeria investigation, labelling and vulnerability risk assessment (VACCP) and threat risk assessment (TACCP). The uncertain situation challenges food businesses to be proactive and to have in place clear and easy procedures to ensure health and safety in workspace and maintain food safety. I am really happy to use all my experience and knowledge to help business at this difficult time.