Sectors in which we operate

From having a full Food Safety Management System, a full HACCP Compliance Daily Diary, Cleaning Schedules, as well as Trading Standards compliance from decanting food for retail, or on-site preparation we can support full Food Label compliance checks.

A telephone support service is also provided as well as Local Authority Liaison.

Blue Cloud supported The Retail Bakery to understand and advise customers of correct allergen information by giving onsite coaching and support.

A full Allergen Based HACCP plan was developed for the Bakery. Telephone support was also provided to answer any EHO based questions.

Farm to Fork is a technical term for Supplier Assurance to consumption by the final customer.

Our involvement in Hospitality operates from Level 2 Food Hygiene Training for catering staff to Senior Management Awareness of Food Safety Culture.

Full compliance and ‘due diligence’ are achieved with an appropriate:

• Food Safety Management Systems
• HACCP
• Daily Compliance CCP Diaries
• Cleaning Schedules

Blue Cloud provide full telephone support over regulatory compliance queries and Pest Control reviews.

The Leicester 'restaurant chain' had put all their confidence in the pest control company and presumed that this would satisfy their legal obligations.

The pest control company service standards lapsed, and mouse droppings were found behind the refrigerator of one of the restaurants at the time of an EHO inspection.

This resulted in a food hygiene rating of '0' and potential Local Authority enforcement action.

Blue Cloud Food Safety was 'called in' by the restaurant to assist with the required actions to bring the business back up to 5 stars.

Blue Cloud Food Safety undertook full Local Authority Liaison, and assisted with a 'bespoke food safety management system' and 'HACCP compliance documentation' including 'process coaching'.

The company was then awarded 5 stars.

Following on:

The Restaurant chain now receive regular food safety audits, food hygiene reports & management meetings.

Our Food Safety audits always include a review of Pest Control visits and associated recommendations.

The company now consistently receive a 5-star rating for all their restaurants.

Hospitals prepare and cater for people who are vulnerable.

It is essential to maintain a robust Food Safety Management System and ensure that the Catering Team are following HACCP as well as necessary procedures in terms of:

• food procurement
• food preparation
• cooking and
• cooling

Hospitals must prepare food within a short window of time, and therefore with added time pressures, robust food safety measures need to be in place as a constant.

At Blue Cloud, we will review all your documentation trails, and add value to your business by conducting management meetings, review your challenges and discuss cost effective improvements.

Our Gap Audits will review areas of particular concern such as listeria and norovirus which can be particularly problematic in care settings.

We offer full support coaching and access to industry knowledge and guidance.

The Hospital in West Bromwich wanted to check that they would receive a 5-star hygiene rating based on their well-regarded reputation.

The hospital executive chef had only just taken over the month before and was reviewing the HACCP documentation and Food Safety Management Systems.

Blue Cloud Food Safety was invited into the Hospital to undertake a full Gap Audit.

The audit was also beneficial to the Hospital Executive Chef as he was able to ask a lot of questions relating to food safety compliance, which gave him confidence to change some of his systems and working practices in the catering units and team.

The hospital got a 5-star food hygiene rating.

Food from a Farm Shop is usually locally produced and food production at local level, will require knowledge of HACCP as well as Food Safety Policies, Procedures and Food safety shelf life.

We can help you with all your ‘food safety management system documentation’ for all the following made at your production kitchen:

• frozen meals
• ready to eat meals
• cook chill
• bakery
• butchery
• desserts

You will get a Critical Control Point 6-month diary log for full ‘Due Diligence’ and 'Brand Protection' of your business.

The Farm Shop based in Derby had a good local reputation.

On site the production kitchen takes meat from the farm butchery and produces 'chilled and frozen ready meals' for local customers.

The farm shop offered a wide range of food products and wanted to make sure that when the EHO / Trading Standards visited, they would get their 5-star rating.

Blue Cloud Food Safety wrote all the HACCP plans for the variety of processes on site.

This extended from the 'on site cafe', to the detailed food production including:

• frozen meals
• ready to eat meals
• bakery
• butchery and
• desserts

All Critical Control Point logs were identified as ‘CCPs’ and inserted into a 6-month diary format for the client to complete for their own ’ Due Diligence’ and 'Brand Protection'.

A full Food Safety Management Policy was also completed to cover the retail shop/cafe, butchery, bakery, and production kitchen.

Further support was given on food product shelf life, Allergen and Trading Standards information, plus support coaching and bespoke training on Allergen Awareness.

The company received a 5-star rating.

We have good knowledge of how Schools and Universities operate in terms of food procurement, menu preparation and the practical food preparation processes that are followed in this industry sector.

At School Academy Level or within university establishments; embedding Food Safety Culture into a Large Operational Catering Team is key to developing good food safety standards.

Our Gap audits helps a School or University to test its food preparation, cooking and service processes against 'Food Law' & 'Best Industry Practice’.

The 'gap audit' identifies any gaps that could present hurdles to the business in terms of EHO inspections, 'civil’ or 'trading standard claims'.

Our expert knowledge of food safety will assess the 'operational team working' and 'culture of the organisation' in terms of 'food safety', to ensure the School/University is working to full operation level.

Our audits are fine tuned to this level to provide robustness and positive team working and staff development.

Our audits are fine tuned to this level to provide robustness and positive team working and staff development.

Blue Cloud Food Safety actively works with schools in the 'East Midlands' and 'West Midlands' to identify food safety 'best practice'.

We are skilled at finding affordable solutions; which we understand is imperative to a tight budget at management operational level.

Blue Cloud Food Safety can offer a 'solution driven' approach to ongoing 'technical or operational' problems in terms of food safety.

Our involvement in Hospitality operates from 'Level 2 Food Hygiene Training for Catering', to 'Level 4 Advance Food Safety' as well as training in 'Food Safety Culture' of the business.

All of these areas of knowledge underpin a good team operational infrastructure, which is essential for Food Safety.

We offer 6 monthly Audits with full comprehensive reports and management meetings ensuring an ‘inspection ready approach’.

Our specialist team enable 'full legal compliance' and ‘due diligence’ by providing comprehensive Food Safety Management Systems, HACCP documentation, Daily Compliance 'CCP' Diaries, Cleaning Schedules and full telephone support over regulatory compliance queries and Pest Control reviews.

The Derby hotel chain approached Blue Cloud as it was unhappy with its current audit supplier.

The company was unable to defend itself legally against some Civil challenges made by a member of the public who alleged they had had food poisoning.

The complaint has been escalated to the Local Authority Environmental Health Department who started a formal investigation.

The Hotel Company asked Blue Cloud if it could review the claims against the business and offer a suitable defence.

The claim against the company of alleged food poisoning was fully investigated.

By documenting the full account of the claim against the Hotel and understanding the process of preparation and storage of food processes and by harvesting the correct documentation, Blue Cloud was able to determine that the claim was unfounded, and the company was successfully defended.

Blue Cloud then proceeded with audits of the hotels to ensure that they remained resilient to any future claims.

We have clients who wish to grow their product and move to the next Level of Food Production.

Upscaling any food production is complex, as it involves 'standardising menu recipes', assessing 'shelf life' and ensuring 'product labelling' meets the Food Information Regulations.

Our involvement includes the review of every stage of food production from 'supplier assurance' to 'final consumer'.

We are skilled professionals at listening to your challenges, evaluating your needs, and prioritising the right actions to achieve 'goal specific outcomes'.

We will liaise with third parties where necessary regarding any new 'kitchen production fit', and work with you over 'regulatory compliance', advising as necessary with full telephone support.

Your Food Safety Management Policies and HACCP systems will be developed with 'your input' as necessary, which will give you confidence and knowledge over your product development.

Your staff will be supported in terms of 'process coaching', to give them confidence regarding any local Authority EHO visit.

Having many years of experience owning 3 restaurants the client decided he wanted to upscale his production to ‘produce chilled ready Indian meals’ to go to customers across the UK.

Initially the challenge was to source a unit that could produce the 'quantity of meals' required for production, and that met Legal Requirements in terms of ‘Linear Workflow’ and 'temperature control capacity' plus housing the correct food catering equipment.

The client involved Blue Cloud Food Safety in the process of viewing the potential unit prior to sale, to assess the capability of the unit to become a ‘production kitchen’.

Once the Unit had been purchased, Blue Cloud Food Safety liaised with the third-party Catering Equipment Provider based in Leeds, to oversee that equipment, fixtures and fittings met with The Food Hygiene Regulations and Temperature Control Regulations.

There was also consideration over Staff Welfare Provision and changing WC Facilities.

Local Authority Liaison Meetings were conducted, to discuss the Approval Application process for Food Production to Final customer.

Food Safety Management Systems and HACCP flow processes were developed for all the menu recipes.

Working closely with a team of specialists in Trading Standards Labelling, the correct information and packaging design was implemented for both Allergen declarations, Qualitative Ingredients Declarations and Nutritional Analysis and Shelf-Life Analysis.

Monthly audits were undertaken with Process Coaching to give the staff confidence to ensure the food production process is rigorous and, so they were always ‘inspection ready’.

The Approval Application was granted, and the Food Production Unit became very successful.