If you would like to produce any of the foods listed under GHP25a or GHP25b, please contact your HSE Sector Lead or Regional H&S Manager. You will need to specify which processes you would like to add to the FSMS, provide the name of the Executive or Head Chef, and evidence of their Level 3 or above food hygiene training.
Fish and fishery products intended for raw or semi-raw consumption must have been frozen to -20oC for at least 24 hours, or -35oC for at least 15 hours. Some farmed fish is exempt from this requirement. You must obtain evidence of compliance with freezing requirements or evidence of exemption from the supplier if you are proposing to use any of the processes that involve raw or semi-raw fish or fishery products.
Once the relevant HSE Sector Lead or Regional H&S Manger has approved your request, you will be issued with the relevant GHP, Hazard Analysis Record(s) and due diligence forms. If you propose to produce any specialty foods that are not listed below, or would like to cook any foods using non-standard cooking time/temperature combinations (see GHP9 Cooking), contact your HSE Sector Lead or Regional H&S Manager to discuss.
NOTE: In-house production of chicken liver parfait or pate is not permitted.
GHP25a Specialist Foods Part 1:
- Pickles, chutneys, jams, gels and syrups
- Flavoured oils
- Yoghurt and Labneh
GHP25b Specialist Foods Part 2:
- Fermentation
- Raw and semi-raw fish and fishery products
- Sushi and sashimi
- Dry-cure fish
- Fish and fishery product tartar and carpaccio
- Ceviche and soused fish
- Oysters and other molluscs
- Beef and venison tartar and carpaccio