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Randall Parker Foods brings hygiene to fore

06 June 2011

Nick Smith of Randall Parker Foods will talk about how his company's work with Neil Brown of The Hygiene Group

Each year Appetite for Engineering devotes one of its presentations to hygiene. Last year, we had Kaarin Goodburn, CEO of Chilled Food Association (CFA), talking about its association and the importance of its work in the hygiene field.

This year we'll be hosting Neil Brown of The Hygiene Group and Neil Smith of Randall Parker Foods. ''While the major retailers they serve continue to 'raise the bar' for food hygiene and safety, Randall Parker Foods has a stated aim to equal or exceed the highest standards in their peer group,'' say the companies.

''With a leading standards for premises and equipment, an experienced cleaning team, using products from a leading chemical supplier, delivered good results. To meet the expectation for ongoing improvements in details and consistency, the technical manager arranged a detailed review of materials, equipment and practices to deliver this. The presentation is a brief case history of that review and its implementation.''

Neil has qualifications and practical experiences across many areas of food hygiene and safety. Originally a research cell biologist, he has worked as an inspector in an Environmental Health Department as a meat technologist for a food retailer, and in several technical roles for a supplier of detergents to food and pharmaceuticals manufacturers.

After 18 years, he left to write bespoke training, planning and logging software for food manufacturers and worked within the food industry as an independent auditor before joining the Hygiene Group.

Nick, meanwhile, is senior technical manager for Randall Parker Foods, a UK-based lamb processor, supplying retail, food service and export markets. He started in the food industry 16 years ago after leaving East London University, becoming a microlab technician testing salads and has since gained advanced qualifications in food safety and HACCP.

Nick has worked in various roles in the produce, flavour and meat industries; his current role sees him as head of technical, which includes the 'enviable' task of ensuring factory hygiene standards.




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