I have a number of years within the food industry in the UK, and whilst I've been a part of big projects I've never led a one.
Anyway, I'm looking to start building within a vacant building a production area and need some help in terms of steps i need to take so that i don't miss anything out.
Firstly I'm registering with the EHO, appreciate i will need BRC but i need 3 months worth of records to do this.
I've rewritten my HACCP plan documents and work instructions as well as sorting service contracts out such as pest control etc. Allergen risk assessment is done.
Is there anything I'm fundamentally missing? Is there a concise list or document i could work from?
I plan to have the area all low risk but chilled to <5 so i can cook and cool product which is ready to eat.