Why Choose The Coeliac Chef?

• Excellent customer service. 
• Approachable and professional.
• Practical support and advice.
• Respect of your culture, beliefs and values.
• Service focussed. I take into account your objectives and resources to provide innovative, cost-effective solutions. I specialise in on-site customised training     and consultation to offer greater returns on your investment.
• Understanding. I am friendly and approachable. I listen. I work to develop an ongoing relationships with my clients, with services provided on an

       agreed schedule that best meets your needs.

• Expertise. The Coeliac Chef is a leading provider of professional training and certification. I provide the expert knowledge and experience to ensure your          organisations goals are achieved both efficiently and effectively, and that your certified systems support your business moving forward.   

How Can I be of Assistance?

The Coeliac Chef can undertake internal audits of your business and its processes in a friendly and impartial approach. I will identify any potential food safety hazards and verify that you are operating in accordance with your own procedures, HACCP and legal requirements. You or a representative can shadow audit with me so that I can share our knowledge directly with you. Internal audits of your business can improve your food safety practices and prepare you for external audits.

15 Minute Diagnostic Session

A 15 minute 1 to 1 session via zoom to identify your business needs regarding allergen management and how best to serve your customers with food allergies, intolerances or dietary preferences.

Is This Right for My Business?

This is an hour long in depth consultation to discuss the needs of your business and how you can attract and serve more customers, reduce risk in terms of liability and earn more by including people with allergies. I can also help you ensure compliance with Natasha's Law.

Allergen Information Documents

Allergen Policy. Allergen Information. Allergen Matrices. Business specific staff handbooks.

Allergen Audits

Practical advice and coaching on how to avoid cross-contamination and provide safe food for your customers. Explaining to your staff the importance of good communication between them, the customer and the kitchen.

Menu  Development

Menus need to be clear and informative for the food allergic or intolerant customer. Allergy policies and information needs to be available in written documentation, for the customer to read if they request it. It is important to give the customer the information about the ingredients used in your dishes so that they can make their own decision about their food choices.

Practical Workshops

A half day, non-accredited course. This can be added on to a bespoke inhouse session that is designed specifically for your own business needs. Accreditation can be arranged via external examination. There is a minimum number delegates: 3. Group discounts available. 

Mystery Shop Audit

This audit will give you a means to independently evaluate and, where necessary, improve staff training, allergen signage, communication and operational performance from kitchen to FOH surrounding allergens.

2 Day Audit, Bespoke Training with Documentation

A bespoke package tailor made for the needs of your business. Includes mystery shop, allergen policy and documentation. Allergen matrices and on sight training for staff.

Food product labelling requirements:

I offer expert assistance to ensure that your product labels will be compliant with the requirements of the Food Standards Agency. Don’t risk incorrect labels on your food products.

Frequently asked questions:

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Point System. HACCP is an internationally recognised system for reducing the risk of biological, chemical and physical hazards in food. A HACCP system requires that potential hazards are identified and controlled at specific points in the process.

What are the 7 Principles of HACCP?

HACCP comprises 7 principles and 5 preliminary steps. The 7 principles are:

1. Conduct a hazard analysis (3 part process)

2. Determine critical control points (CCPs)

3. Establish critical limits for each CCP

4. Establish a monitoring system for each CCP

5. Establish corrective actions for when critical limits have been exceeded.

6. Establish verification procedures, e.g. internal audit

7. Establish written procedures and record keeping processes

 

What is food safety?

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.

What is a food safety program?

Food safety programs are written plans that show what a business does to ensure that the food it sells is safe for people to eat. It helps food businesses to:

·        identify food safety hazards

·        identify control measures for these hazards

·        provide systematic monitoring of food safety hazards

·        take action when monitoring reveals the controls don’t work

·        keep records show that they comply with the Food Safety Act 1990

What is a HACCP Team Leader?

The HACCP Team Leader is a person appointed by a food business to oversee the development and implementation of the HACCP system. 

This person’s role includes:

1. Ensure the composition of the HACCP team is appropriate

2. Manage and ensure relevant training of a food safety team

3. Manage the implementation and improvement of the system

4. Coordinate the teams work

5. Share the work and responsibilities

6. Report to management how the system is performing

 

The Team Leader is likely to become the “HACCP expert” within your food business. It is important that they have good communication and leadership skills, be respected within the business and have undertaken suitable training.

Managing allergies in the workplace:

If someone on your team has severe allergies, there are steps you can take to make the environment safe and learn what to do in an emergency.

Creating a working environment where employees can safely do their jobs is part of an employer’s Duty of Care under the Health and Safety at Work Act 1974.