When Is Professional Food Safety Consultancy Worthwhile?

Hi everyone,

For UK food businesses, managing food safety requirements alongside day-to-day operations can sometimes be challenging.

I’D be interested to know when other businesses decide to use a food safety consultant in London. Is it mainly when setting up a HACCP system, preparing for an inspection, dealing with an audit, ¿Or when reviewing an existing food safety management system?

For those who have used food safety consultancy services, which area did you find most valuable?

Would you recommend professional support for a new food business, ¿or is it better to bring in a consultant once specific issues arise?