Food Safety

Before we serve food that is beautifully presented, before we serve food that tastes fantastic, we must ensure the food is safely prepared.

HACCP Safe, Operationally Grounded

  • There are many choices when you look for support to implement ROP HACCP Plans, what differentiates BradleyWorks Sustainable Culinary is our understanding of Operations AND the demands of successfully executed HACCP Plans that are effective at reducing or eliminating the risk of pathogenic bacteria.
  • For 25 years all the ROP HACCP plans and operations that BradleyWorks has launched and maintained have met local Health Department criteria, while being financially grounded.

We’re here to help! If you just need a little guidance, see our Blog Page for a no charge overview of what is needed for a ROP HACCP Plan with or without a variance.

Food Safety

  • Before we serve food that is beautifully presented, before we serve food that tastes fantastic, we must ensure the food is safely prepared. For more than 2 decades, BradleyWorks has led Operational Teams in designing, implementing and auditing food safety programs both nationally and internationally. We have interfaced directly with International and United States, State and City Government Food Safety Agencies in coordinating the launch and implementation of Food Safety and HACCP Plans.

  • BradleyWorks Sustainable Culinary can help you address food safety concerns in your operations with operation specific Allergen Programs, HACCP and Pre-Requisite Plans, Reduced Oxygen Packaging HACCP Plans for operations using vacuum Packaging for Raw Food, Sous Vide and Cook/Chill.

haccp

Allergen Program

  • Also important to providing a safe food environment is the control of ingredients to prevent allergic or intolerance reactions from our customers. BradleyWorks Sustainable Culinary can provide and overall plan, with training and tools to support the receiving, preparation and service teams with the tools they need to reduce the risks of an incident.

“I have known and worked with Doug Bradley for more than 15 years. He has excellent organization and management skills and a very thorough understanding of food safety. Doug has what it takes to plan and implement major projects, while managing the risk of food borne illness…” 

                                                                                                                                                                 Frank Leonardo, Director of Food Safety, 

                                                                                                                                                                                                 ARAMARK Purchasing

Food Safety and Program

PLAN 1--

This Plan provides a detailed description of the various elements that are required to develop a site-specific ROP HACCP Plan. It's best suited for operations with a member that has a solid understanding of HACCP and the time to develop the Plan. There is no charge for this valuable tool.

PLAN 2--

This Plan provides a ROP HACCP Plan for Raw Food that includes the HACCP Plan and overview of requirements for successful operation. Sample forms for manual record keeping, recommended signage and Staff Training that are required under the Food Code are included. While key information is required from the location, the site-specific Plan is crafted by a Senior Level BradleyWorks ROP HACCP Expert.

PLAN 3--

The Plan 3 program is designed for organizations that want to use Sous Vide and/or Cook/Chill processes. While the operators will need to provide some site-specific information about their account, The Senior BradleyWorks Team will provide a ROP HACCP Plan, support with recipes and operation flow, training for the managers and staff and completion of a Variance application.