My name is Rayki, the founder of FoodCorp.

 

We are a food safety management training provider dedicated to simplifying your learning challenges into manageable steps and providing guidance for long-term success.

 

Since 2010, I have dedicated 15 years to a strategic and persistent career in food safety management across various industries, ensuring that I have gained the experience and expertise required to excel in the field.

 

I hold a master’s degree in food science and innovation from MMU (UK), with a distinction on the Food Safety Management System module and possess a strong aptitude for food microbiology and risk assessment.

 

Understanding, developing, implementing, and maintaining a food safety management system for an organisation may seem daunting.

 

The framework of such a system encompasses numerous concepts, tools, methodologies, and matrices that can initially appear overwhelming and complex but become easier to grasp when simplified.

 

In the last 15 years of my career, I have been an auditor, a consultant, and a trainer. I have reviewed over 500 companies' Food Safety Management Systems (HACCP, FSMS, and FSSC). 

 

What many organisations have in common is their tendency to quickly turn to external consultants to develop and implement so-called “audit-ready” frameworks, aiming to achieve certification within a short time span.

 

However, no matter how much external consultants claim to deliver a management system tailored to your organisation, it will never be as well-suited as one developed by your internal team.

 

While seemingly an easy solution, externally developed frameworks often result in generic manuals, procedures, and forms, which often fail to align with specific operational needs because no two companies are identical.

 

Conversely, with appropriate training and guidance for the right calibre of people, tailored programmes designed to match specific learner profiles and utilise suitable instructional methods by a qualified trainer can enable internal teams to deliver solutions on par with those of external consultants.

 

While an outsourcing approach might help secure certification with minimal effort, few realise that 90% of management systems fail to meet requirements during subsequent audits due to lack in adequate housekeeping by a trained team. It’s akin to buying a house without knowing how to maintain it—inevitably leading to its collapse.

 

Identifying, interpreting, analysing, solving, designing, developing, testing, verifying, implementing, evaluating, and improving are all integral concepts within the Plan-Do-Check-Act (PDCA) lifecycle, a methodology used in all food safety management systems. 

 

PDCA is an iterative design and management approach for controlling and continuously improving processes and products. Understanding these basic concepts established on all management systems is crucial to avoid feeling overwhelmed when interpreting the clauses in the ISO standard.

 

Ultimately, the purpose of a food safety management system is to ensure the optimal performance of all processes within a food business. Regardless of how robust its design, a management system will ultimately fail without continuous maintenance. The synchronisation of all components depends on the efforts of internal workers rather than external consultants.

 

By empowering your internal team with the knowledge and tools to take control, you’re not just meeting standards—you’re building a resilient system tailored to your organisation’s unique needs.

 

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