Low food risk from Cook’s high-labour model
The Kent-based £42M turnover firm, which makes ready meals by hand, has hazard analysis critical control point procedures (HACCP) that are as stringent as companies like Bakkavor and Greencore, said Mark Dennis, Cook’s operations director.
“We have a very robust HACCP and food safety plan and within that we have lots of critical control points that enable us to maximise our food security and food safety.”
There are more than 200 members of staff working on the production lines who are all trained to spot potential food safety issues, he told FoodManufacture.co.uk in this podcast.
“They look out and ensure that our food looks and tastes as it should be and that’s what secures our product.”
Meanwhile, read an interview with Dennis in the October issue of Food Manufacture by subscribing here.
