Just starting out with a food hub in Helston, Cornwall. I’ve looked through HACCP and SFBB documentation which understandably are based around food preparation businesses whereas we intend to hold onto the food for as short a time as possible and probably not touch any of it, so the guidance seems to complex for my needs.
I’ve produced a simple table which outlines the critical control points, hazards and mitigation etc. and a table for recording. I’ve attached it here. Open in word for better formatting. https://drive.google.com/file/d/1zBjkgs3ExDTrz2bxW-_5ntagRsPdgDUF/view?usp=sharing
I have a separate Covid19 procedures doc.
What has anyone else done to provide adequate paperwork to cover H&S or any feedback from an EHO.