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Say What You Do, Do What You Say

Say What You Do, Do What You Say is an old allege for those that create quality systems which applies equally to writing HACCP procedures.  In the words of Aleksandr, founder of comparethemeerkat.com, “Simples”

Apparently not, I have lost count the number of times inspecting food premises or reading enforcement officer letters I have used or come across the following contravention in multi-outlet food business:

You have put in place a Food Safety Management Procedure, with adequate documentation however; staff were not carrying out the identified controls at critical points. In particular at the time of the visit it was noted that:

(Several examples listed)

In order to comply with Regulation (EC) 852/2004 Article 5 paragraph 2 (d) you must ensure that staff are properly trained and are aware of the controls they need to carry out.  Staff must also be supervised and checked as necessary, so you are sure that all controls that are critical to food safety are being properly implemented and maintained.

This has to be one of the worst non-compliances a food business can receive, they have worked hard to create a food management system, they have trained their staff in the system, but they are failing to follow the controls laid down in the HACCP plan and prerequisite programme. In other words they have done everything right but failed to develop a good food safety culture within the business, a culture where staff choose to follow procedures because they respect themselves and the customers.

Where can you turn, more training? All food safety training organisations are able to deliver foundation courses offered by accrediting bodies such as the CIEH, RSPH and Highfield.  However, very few training providers have practitioners who can conduct effect remedial training required to develop a positive food safety culture.

Situations like this are ideally suited to RSA's practitioners who are able to work with your line managers or designated representatives to create appropriate coaching/mentoring programmes based on a review of an individual or team deficiencies and on a careful analysis of the root cause of the deficiencies.

Our coaching/mentoring programmes are ideally suited to a business being scrutinised by enforcement officers or when teams are having difficulty following HACCP standards and procedures introduced by a business.