The Cookhouse Consultancy

Specialties

Services include: One-​off site visit

We will come to your site, check and report on everything that you would ordinarily see the EHO reviewing — if you have a copy of your report handy then we can see if anything has been put into place since their last visit and advise when they are likely to return.

This visit will include:

HACCP — Hazardous Analysis and Critical Control Point:

Cross Contamination — the hygienic conditions of the food area and staff

Cleaning — effective measures in place

Chilling — correct procedures and effective temperatures

Cooking — correct procedures and effective temperatures

Management — of the above and staff training

Diary — record keeping

COSHH — Control of Substances Hazardous to Health:

What do you do that involves hazardous substances?

How can these cause harm?

How can you reduce the risk of harm occurring?

Control Measures, Monitoring and Training

Emergency Stratergy

History

Established in 2012.

After working as a head chef for over 25 years in the catering industry, and constantly achieving food hygiene scores of 4 or 5 stars; Paul Parks decided it was time to break away from cooking and deviate towards food standards.

Paul’s response was to set up The Cookhouse Consultancy, a business with one objective: to help food operators cope with the increasing legislative burden that is required of them on a day to day basis in a friendly and clear manner.

His passion is for high food standards throughout the industry whilst his aim is to help you achieve them with to-​the-​point and jargon-​free reporting methods; once you’ve had your next visit from your local Environmental Health Officer, you’ll be proud to show off those higher ‘Scores on the Doors’ to your customers.

Meet the Business Owner

Paul P.

Business Owner

After working as a head chef for over 25 years in the catering industry, and constantly achieving food hygiene scores of 4 or 5 stars; Paul Parks decided it was time to break away from cooking and deviate towards food standards.

From Paul’s personal statement — «I have sound knowledge of the Food Safety Act, HACCP, COSHH and such requirements for monitoring food and maintaining accurate records. I have attained the EDI Level 2 Award in Food Safety for Catering in order to back up my experience as well as supersede my former certification in Basic Health & Hygiene.»

«Paul from ‘The Cookhouse Consultancy’ just visited my premises … I now feel very confident that I will be able to receive a [Food Hygiene] rating of 4 or 5.» — Pam Roberts, Proprietor, Brixham Holiday Village.

«His knowledge and understanding of Environmental Health legislation… translated into a top Grade 5 rating, during our Environmental Health inspection.» — Dominic Poole, Manager, Cheswardine Hall Nursing Home.