Food Safety & HACCP Statement

1. Our Commitment

At Graze Social we prepare, store and transport food – including products that contain nuts and dairy – from our fully registered domestic kitchen with one clear goal: keeping every dish safe for our customers to enjoy. We follow the internationally recognised Hazard Analysis & Critical Control Point (HACCP) methodology and comply with all applicable UK and EU food‑hygiene legislation.

2. HACCP in Plain English

1. Hazard analysis: We identify microbial (bacteria, viruses), chemical (cleaners, natural toxins), physical (glass, metal) and allergenic (nuts, dairy, gluten etc.) hazards at every recipe step.

2. Critical Control Points (CCPs): Key stages where control is essential – e.g. allergen segregation, cooking, rapid cooling, cold storage.

3. Critical limits:
• Cook ≥ 75 °C core temperature
• Cool from 63 °C → 20 °C ≤ 2 h and 20 °C → 5 °C ≤ 4 h
• Hold cold food ≤ 8 °C (target 5 °C)
• Hold hot food ≥ 63 °C

4. Monitoring: Calibrated probe checks, fridge/freezer thermographs, delivery‑bag dataloggers, allergen checklists.

5. Corrective action: Re‑heat, rapid‑chill or dispose of food outside limits; isolate mis‑labelled allergens; repair equipment; retrain staff.

6. Verification: Monthly records review, annual HACCP validation with Food Safety consultant, routine local‑authority inspections.

7. Documentation: Digital logs for temperatures, cleaning schedules, supplier traceability, allergen matrix (highlighting nuts & dairy) kept 12 months.

3. Safe Transport

• Insulated boxes & eutectic cool packs keep chilled food ≤ 8 °C door‑to‑door.

• Separate raw and ready‑to‑eat containers; colour‑coded lids.

• Allergen‑containing foods (nuts, dairy) are sealed, labelled and transported in dedicated trays to avoid cross‑contact.

• Hot items travel in Thermo‑boxes and are delivered within 30 min, staying ≥ 63 °C.

• Vehicles and delivery bags are cleaned and sanitised after every run.
  
  

4. Safe Preparation

• Food handlers hold Level 2 Food Hygiene certificates and follow a strict hand‑washing and PPE policy.

• Dedicated colour‑coded boards/utensils prevent cross‑contamination.

• Core cooking temperatures are verified with a calibrated probe every batch.

• Nuts and dairy ingredients are stored, prepared and packed in a clearly segregated area. Equipment is cleaned and sanitised before switching tasks.

• Full allergen lists – with allergens including nuts and dairy highlighted in bold – are supplied with every order.
  
  

5. Safe Storage (Home Kitchen)

• Fridges are set to ≤ 5 °C; freezers ≤ –18 °C.

• Daily automatic temperature logging with SMS alerts for deviations.

• FIFO stock rotation; ingredients clearly labelled with supplier, batch, delivery and use‑by dates.

• Separate sealed containers for raw meat, ready‑to‑eat foods and allergens (nuts & dairy).
  
  

6. Cleaning & Pest Prevention

• Written cleaning schedule covering surfaces, utensils, delivery boxes and vehicle.

• Food‑safe BS EN 1276‑approved sanitiser, correct contact‑time followed.

• Regular pest‑control inspection and monitoring traps.
  
  

7. Traceability & Recall

• All ingredients sourced from SALSA/BRC accredited suppliers.

• Each dish carries a batch code linking it to dated logs for ingredients, CCP checks and delivery route.

• In the unlikely event of a safety concern or allergen mis‑pack, our recall procedure enables us to contact affected customers within 2 hours.
  
  

8. Relevant Legislation

• Food Safety Act 1990 (as amended)

• Food Hygiene (England) Regulations 2006 (or devolved‑nation equivalents)

• Regulation (EC) 852/2004 on the hygiene of foodstuffs – Article 5 HACCP

• Regulation (EU) 1169/2011 on food information to consumers (allergen labelling)

Graze Social reviews this policy every 12 months or sooner if legislation or best practice changes.

Questions? Contact us at contact@grazesocial.co.uk – we’re happy to talk food safety!