Development of quality auditing systems & associated KPI monitoring / reporting systems, & the trend analysis of these.
Assessment of a product's microbiological parameters to improve process control & hygiene systems.
Development of hygiene manuals & swabbing plans / microbiological analysis to trend the effectiveness of the hygiene programme.
Development of Standard Operating Procedures that incorporate training session questions & answers and training verification forms.
Development of Good Manufacturing Procedure training courses for Food Handlers / Management Team.
Design / implementation of shelf life trials to ascertain a product's shelf life.
Modified Atmosphere packed product Codes of Practice for short shelf life / minimal hurdle products in order to achieve maximum shelf life post packing.
Concept design of food processing changing facilities (especially High Risk) to include novel Wellington boot sole cleaning technology.
Suitable techniques to control Listeria species in high risk food environments.
Design and implementation of generic HACCP systems that can be linked to Excel databases.
Assessment of food processing equipment hygienic design for both low and high risk operations.
Development of smart coding systems to prevent incorrect labels / dates / weights being applied to product packaging.
Design & implementation of Quality Management Systems to achieve higher level certification to British Retail Consortium standard.
Development of key Quality Policies such as Sickness / Visitor / Return to work Policy; Protective Wear Policy; Control of Allergens Policy
Utilisation of Digital cameras & associated software to produce photographic standards as an aid to internal audits / shopping baskets etc.
Use of thermal processing equations to determine the adequacy of thermal process curves for pasteurisation processes i.e. p values.
Controls required to continuous & batch cooking operations to prevent undercooked product from entering into high risk processing areas.
Technical overseeing of factory refurbishment programmes and the approval of the area prior to recommencement of food processing.
Use of metal detectable & thermal process stable labelling systems.
Use of real-time on-line process control data capture systems.
Implementation of site-wide pest control systems.
Good Manufacturing Practice design of Metal Detectors e.g. failsafe systems and alternatives to Perspex guarding.
Development of factory technical teams.
Auditing of Supplier's with a view to approving them / advising them with reference to technical systems.
