Inspection of your kitchen.
Understanding of Hazard Analysis Critical Control Points (HACCP).
Coaching of Safer Food Better Business (SFBB).
Food law and best practice.
Allergen awareness, menu analysis, allergen management.
E. coli 0157 Control of Cross-contamination.
Improve your food hygiene rating.

Local authority (LA) liaison.
Interpret and explain LA letters and food hygiene notices.
Prepare you for your Environmental Health Officer visit.
Telephone assistance, ad hoc advice and support.
Resource and literature support (also in foreign languages).