MCP

Expert Details

Environmental Health Expert - Royal Society for Public Health (Fellow)

Food Service

Chelmsford / 10-20 Years

MY TEAM

Chartered Member of the Chartered Institute of Environmental Health working in the private sector delivering key services to clients to ensure compliance within the hospitality industry. A generalist to the profession with an excellent track record of high quality audits and food hygiene inspections within varying industries such as leisure, hoteliers, nightclubs and the travel industry. Key strengths include risk assessing in foreign environments and problem solving to provide suitable cost effective solutions for clients to minimise or eliminate the risk to health.

Services offered:

Audits
- Food Safety
  - Full Day
    (£400.00) – Deadline 14 Days
    - Experienced professional having undertook audits for clients in varying business sectors, including hospitality, hoteliers, leisure, night time economy to name a few. I have undertook in excess of 1000 audits for private sector clients covering health and safety, fire safety and food safety predominately.
  - Half Day
    (£250.00) – Deadline 14 Days
    - Experienced professional having undertook audits for clients in varying business sectors, including hospitality, hoteliers, leisure, night time economy to name a few. I have undertook in excess of 1000 audits for private sector clients covering health and safety, fire safety and food safety predominately.
- Safety (Food, Fire & H&S)
  - Full Day
    (£350.00) – Deadline 14 Days
    - Experienced professional having undertook audits for clients in varying business sectors, including hospitality, hoteliers, leisure, night time economy to name a few. I have undertook in excess of 1000 audits for private sector clients covering health and safety, fire safety and food safety predominately.
  - Half Day
    (£200.00) – Deadline 14 Days
    - Experienced professional having undertook audits for clients in varying business sectors, including hospitality, hoteliers, leisure, night time economy to name a few. I have undertook in excess of 1000 audits for private sector clients covering health and safety, fire safety and food safety predominately.
Food Hygiene Pre-Rating Visit
- Food Safety
  - Half Day
    (£250.00) – Deadline 14 Days
    - Experienced professional having undertook FHRS inspections in both the private and public sector. Aware of the differences in company policy and legal requirements to ensure a consistent FHR scoring in line with the FHRS Brand Standard. Ability to effectively communicate issues in debrief meetings to make businesses aware of what the problem is, why it is a problem and how to correct the issues and ensure compliance.
  - Full Day
    (£400.00) – Deadline 14 Days
    - Experienced professional having undertook FHRS inspections in both the private and public sector. Aware of the differences in company policy and legal requirements to ensure a consistent FHR scoring in line with the FHRS Brand Standard. Ability to effectively communicate issues in debrief meetings to make businesses aware of what the problem is, why it is a problem and how to correct the issues and ensure compliance.
Coaching Visit
- Safety (Food, Fire & H&S)
  - Half Day
    (£250.00) – Deadline 14 Days
    - Experience of undertaking coaching audits for some of the largest hospitality chains in the UK. Developed a coaching style to develop the skills of all persons within the business from the point of service, to the kitchen porter, chefs and management. My style looks at explaining 'What the problem is, Why it is a problem and How it can be fixed' to prevent the same mistakes. In addition to this looking I focus on influencing behavioural changes to move away from the ‘We have always done it like this’. Challenging people to work more cohesively developing better work environments for all.
  - Full Day
    (£400.00) – Deadline 14 Days
    - Experience of undertaking coaching audits for some of the largest hospitality chains in the UK. Developed a coaching style to develop the skills of all persons within the business from the point of service, to the kitchen porter, chefs and management. My style looks at explaining 'What the problem is, Why it is a problem and How it can be fixed' to prevent the same mistakes. In addition to this looking I focus on influencing behavioural changes to move away from the ‘We have always done it like this’. Challenging people to work more cohesively developing better work environments for all.