Each of us at MSHEQ has a moral obligation to safeguard our customers and the environment by aspiring to give top class advice in order for our clients to operate a safe, injury free and healthy workplace, serving food that is always safe to eat and to minimise the impact on the environment.
Our primary concern is that the food our clients serve is prepared to the very highest standards using quality products and ingredients and as the very minimum will comply with all relevant legislation and approved codes of practice.
To ensure best practice, we have developed a common minimum operating standard and set of behaviors which will be practiced at every location we operate. These are based on sound science, regulatory requirements, and industry best practice and are being introduced into all our client’s operations and over the next five years will set the benchmark for the food industry.
We will regularly measure compliance against the relevant standards and implement performance objectives to assure our clients and customers are providing food which is safe to eat while meeting their quality expectations.
Specifically, we will advice and require that:
Good Food Handling Principles –
GMP (Good Manufacturing Practices)
PRPs (Prerequisite Programs)
Implement & Maintain HACCP (Hazard Analysis and Critical Control Points)
Implement & Maintain ISO 22000
Implement & Maintain FSSC 22000 (Food Safety System Certification)
Root Cause Analysis
Good Hygiene Practices
Basic Food Microbiology
GFSI (Global food Safety Initiative) Overview
Implement & Maintain Global GAP – Crops (with option of Tesco Nurture)
Handling & Controls of Allergens
Food Fraud & Defense
Warehousing & Distribution
Cleaning & Sanitation