As a Technical Consultant, Quality Manager and Interim Manager for a variety of clients and food categories, this has broadened my knowledge and experience in the food industry, also resulting in transferring best practice strategies from one site to another.
I have worked and audited in many sites across the UK and Europe being an integral part of initial site set up projects on a small and large scale.
I’d say my greatest expertise is within bakery, raw and cooked meat and also ready to eat sandwiches and ready meals. Although when it comes to writing a HACCP study, I have probably written one for every food category there is.
I have worked with teams of different levels of food safety knowledge and can adapt my working style to suit. I enjoy working with small artisan producers setting out on their journey wanting to get things right from the outset.
I also thrive working on projects in large companies, technically advising and guiding through audits, training management and teams of operatives, auditing and implementing new efficient ways of working.
- HACCP Level 4
- Lead Auditor
- BRC V7 for Auditors
- Creative Legal Labelling
- Assessing Threat Vulnerability for Food Defense
- Integrity Auditing (M&S)
- Level 3 Training Principles