Red Box offer a wide range of food safety services to ensure that our clients’ catering operations have the necessary systems, skills and audits to be able to work safely, legally and to industry best practice.

Red Box’s work in food safety includes the following:

  • Food safety audits – Red Box’s consultants will visit a client’s site to perform a full food safety audit of the catering contract or in-house operation.  This includes a survey of all areas of the catering premises and review of documentation including those relating to HACCP and COSHH regulations, plus staff training and accident records.  A report is compiled that incorporates scores for each aspect of the catering operation, an overall score and an action log with areas highlighted for improvement, or where standards are not meeting legal requirements, together with a timescale for implementation
  • HACCP systems development – Red Box can assist in the development of a HACCP food safety system bespoke to each client’s catering operation.  We work with the catering team to ensure that all aspects of food safety and operational flow from start to finish are controlled correctly and suitable supporting documentation is in place
  • Supplier audits – Red Box can visit suppliers’ premises to ensure that they are working to the correct level of food safety and have measures and procedures in place to control and document this
  • Training – Red Box offer a full range of food safety training courses at our clients’ premises, at times to suit the needs of the catering staff and in our own dedicated training and meeting room.  The courses offered include; Level 2,3 and 4 Award in Food Safety, HACCP Principles of Food Safety levels 2,3 and 4 and Allergen Awareness Levels 2 and 3. Please refer to the dedicated training section for further details.

Red Box provide all the above services in-house, utilising our specialist food safety and training expertise as appropriate.  Our food safety consultant is a CIEH trainer and registered centre and also examiner, moderator and exam question writer for both level 4 food safety & HACCP qualifications.  She is also a qualified Lead Auditor.

We can therefore tailor our services to suit our clients’ requirements, identifying significant improvements in standards and providing peace-of-mind that catering systems are operating safely.