HACCP

This blog explains who’s legally responsible for food safety in a restaurant, from the food business operator down to individual staff, and what that responsibility entails. Ask many restaurant owners who’s responsible for food safety, and they’ll probably say the chef, or whoever’s in the kitchen that day. It feels true, because the kitchen is where food gets handled. But it’s legally incomplete, and it’s the kind of assumption that lets everyone else in the business, from

This blog explains the seven principles of HACCP, the legal position in the UK and where HACCP plans go wrong most often in food production environments.

If you run a food or drink business in the UK, you’ll likely already know what HACCP is. You’ve probably had it explained to you by an auditor or a food safety consultant trying to get your business ready for certification. However, you might not fully understand what HACCP is for. Many food businesses view it solely as a legal obligation; a compliance exercise, or a box to tick before an audit or a visit from the local authority. While that’s not technically wrong, it only p

This blog explores how food hygiene ratings are calculated, what can go wrong and the steps to take to improve your score. A low food hygiene rating is one of the more visible problems your food business can have. It’s published on the Food Standards Agency’s (FSA) public register, follows your business around, and can have direct commercial consequences. So, if you’ve received a food hygiene score you’re not happy with, the question isn’t whether to act. It’s what to do fi

This blog explores why your business needs a food safety management system and what it should include. If you run a business that sells food in the UK, whether it’s from your home kitchen or large commercial premises, food safety should be your top priority. After all, your brand relies on the quality of the products you make and sell. Yet just one incident that affects the safety of your food can give your reputation a hit that’s difficult to recover from. That’s why your

This blog covers everything you need to know about new food product safety, compliance and testing before going to market in the UK. You’ve developed a new food product you believe in. You’ve refined the recipe, found a manufacturer and started thinking about your brand and packaging. The launch feels close. Then, someone mentions HACCP, SALSA compliance or Natasha’s Law, and suddenly the ground shifts a little. Getting food safety compliance wrong can carry huge conseque

Every food business must take responsibility for identifying and managing potential food safety hazards. This is where HACCP (Hazard Analysis and Critical Control Points) plays a vital role and our Food Safety Consultants are at hand! HACCP is an internationally recognised system designed to prevent food safety risks before they occur. Implementing it correctly is essential for regulatory compliance and certification schemes such as SALSA accreditation and BRCGS. Because of t

For food producers and manufacturers in the UK, compliance with food safety regulations is essential. Whether you're supplying retailers, selling locally, or expanding into wholesale markets, maintaining strict food safety standards protects consumers and your business reputation. This is where a food safety consultant becomes an invaluable partner. Working with an experienced consultant helps businesses navigate complex regulations, implement robust safety systems, and achie

This month, Senior Technical Compliance Consultant, Rachel Bentley, explores essential steps to prevent food maliciousness in your bakery, maintaining your reputation and the trust of your loyal customers. Running a bakery involves more than just creating delicious treats; it also requires a commitment to food safety and preventing food maliciousness. Ensuring that your bakery is a trusted source of delectable goods means not only satisfying your customers' cravings but also

For this article Beacon Compliance have teamed up with industry experts www.Klipspringer.com to bring to you three top tips to producing food that is “Free From” with confidence. “Free From”, it’s a sign of the times, it’s the “in thing”, it’s a “trend”, but in fact for some, it’s quite simply a dietary requirement to function normally day to day. One of the biggest problems for food producers and manufacturers is that allergens can creep their way into any products due to cr

You wake up in the morning, pop the kettle on and turn up the radio to hear ‘…breaking news this morning, a school child dies after suffering an allergic reaction by simply enjoying a piece of birthday cake at a child’s party on the weekend…’ Thoughts run through your mind…Was it a cake you made? Who was that lady that picked up that cake on Friday? I’m sure I thoroughly cleaned the mixing bowl before making that cake? Imagine the panic and dread that would overwhelm you…