At what stage should a restaurant, café, caterer or food manufacturer consider working with a food safety consultant?
Some businesses may seek professional support when setting up a new food safety management system, while others may need help with HACCP, compliance, audits, risk assessments or preparing for an inspection.
I’d be interested to hear from UK food business owners: what food safety challenges have you found most difficult to manage internally?
Have you used a food safety consultancy in UK before, and what type of support did you find most valuable?
