Hi everyone,I’m interested in hearing from people who have started or managed a food business in the UK.For a new restaurant, café, catering business or food production operation, when did you put your food safety management system in place? Did you manage HACCP and compliance internally, or did you work with a food safety consultant?I’m particularly interested in whether using food safety consultancy services early on makes it easier to develop procedures, manage documentation and meet food safety requirements.If you have worked with a HACCP consultant UK, what kind of support did you find most useful?Would you recommend getting professional food safety consulting support from the start, or only when a business has specific compliance issues?
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