HACCP
Creating, updating or review of HACCP systems on your site.
QMS
Building & Designing of a Quality Management System suited to your business.
3rd Party Accreditation
Implementing systems and procedures to achieve 3rd Party Accreditation.
Risk Assessment
Conducting RA's across your site to identify and manage areas of risk.
Documentation
Specifications, Procedures, Audit Forms, Supplier Approval Forms & Many More.
Services
HACCP
HACCP Procedures
Process Flows
Risk Assessments
Verification & Validation
Pre-Requisite Plans
Training
Review
Laboratory Testing
Test Schedules
Interpretation of Results
OOS Reviews & Investigation
Sampling Points
Sampling Procedures
Environmental Assessment
Raw Material Analysis
Customer Reports
Auditing
Audit Forms
Internal/Supplier
QMS Audits
GMP/Hygiene/Fab Audits
Schedules
Customer Req'd Audits
Foreign Body Audits
Quality Manual
Policy Statement
Compliance
Organisational Structure
Vulnerability Assessment
Continual Improvement
Quality Culture Plans
Complaint Handling/RCA
Specifications
Specification Writing
Own Brand Specs
Customer Format Specs
Online Portal Specs
Supplier Spec Review
Short 'download' Specs
Reviews & Updates
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Pest Control
Pest Control Plans
Monitoring
Trending of Findings
Action Plans
Remedial Works
Policy Writing
Personal Hygiene
Site Standards
Supplier Approval
Raw Material Sourcing
Allergen Policy
Business Continuity
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Hygiene
Hygiene Procedures
Monitoring Programmes
Schedules
Chemical Conc (%) Testing
COSHH Training
Recurring Issue Investigation
First Clean Programmes
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Labelling
Label Formulation
Label Verification
Traffic Light Formulation
Nutritional Formulation
Coding
Procedure/SOP's
Goods In/Finished Goods
Storage
Processing
Recipe Formulations
Hygiene Procedures
NPD Procedures
Monitoring
Schedules
Training
Staff Training Policy
Schedules & Monitoring
Competency Checks
Electronic Management
Food Safety Training
Job Specific Training
More
Process Validation
Maintenance Plans
Site Plans
Calibration Schedules
Risk Assessments
Nutritional Analysis
Laboratory Testing
Pricing
Hourly Rate
£40/hr - Includes telephone calls, emails, remote meetings and any work carried out.
Ideal for consulting/guidance.
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Approximate time estimates for work provided prior to starting.
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Invoiced on retainer.
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Templates
From £10/template - A blank template encompassing the requirements for your project/business.
Ideal for competent clients looking for a starting point.
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Prices vary depending on complexity of template.
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Invoiced on request.
Daily Rate
£300/day - Includes telephone calls, emails, remote meetings and any work carried out.
Ideal for small projects.
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Approximate time estimates for work provided prior to starting.
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Invoiced on retainer.
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Documentation
From £20/document - A completed document encompassing the requirements for your project/business.
Ideal for clients looking for an 'all-in-one' solution.
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Prices vary depending on complexity of document.
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Invoiced on retainer.
Project Rate
£POA - Includes telephone calls, emails, remote meetings and any work carried out.
Ideal for larger, long-term projects.
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Approximate time estimates for work provided prior to starting.
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Invoiced on retainer.
Other Services
£POA - Competitive pricing on products and services for your business such as laboratory testing, consumables, equipment, cleaning and more.
Invoiced on request.
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About
My name is Sagar Pancholi and I have been in the Chilled Food Industry for 20 years.
From 2002 - 2005 I worked on the factory floor covering various production & hygiene duties.
Between 2005-2007 I took on a QC role which was my introduction into the world of Food Safety.
Since 2007 I have been a Technical Manager at a Chilled Food Manufacturer where I have implemented a QMS in line with Local Authority, BRCGS & Retailer guidelines.
I have continually achieved 'AA' certification for our site against V9 of the BRC Global Standard for Food Safety as well as approval from multiple National Retailers.
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Professionally, I am qualified in Food Technology, Food Safety, HACCP & Auditing.
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With my shop-floor experience and working in a multi-disciplined, hands-on management team my goal is always the same - improving food safety and quality through a practical and viable implementation of a logical system.
A well written and documented QMS isn't of any value if it is not practical enough to use on site
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Additionally, I have experience in Budgeting, Operations, Maintenance & Transport.
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TESTIMONIALS
