Are you a proactive or reactive food business owner?

" By Bisi Oladipupo"
There are generally two types of food businesses:  proactive and reactive ones. 
 
Proactive food businesses prevent problems from happening by having  food safety systems in place. These systems are not just put in place but monitoring goes on regularly to ensure that they  are being followed and adhered too.  Some even go beyond the bear minimum legal requirements and have their own brand  specific systems in place. These brand specific systems go well beyond bear minimum requirements.
 
Reactive food businesses are the opposite. It takes an inspection from the local Environmental Health Department to flag up problems. They end up with frequent revisits from the Environmental Health Department, poor food hygiene ratings, legal notices and sometimes prosecutions. They can also become good training ground for student Environmental Health Officers that need experience in dealing with poorly managed food premises. 
 
The reality is that no food business needs to be reactive.
  
Contact us today if: 

• You are already proactive but need external help with your monitoring systems.
• You are reactive and want to know how to put systems in place to become proactive.
•  You have a poor food hygiene rating.  
• You want to keep and maintain your current good food hygiene rating.
• You are about to start a food business and want to start if off well

  We are here for you! Call us today!

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