Safe and Legal

If you want your small business to get bigger or just better, our Safe & Legal package is for you.

A unique package of online documents and tools that will help you:

• Comply with health and safety regulations
• Run your business more effectively
• Keep up-to-date with the latest regulation.

Get it here - Free of Charge !

Download the Safe and Legal package of business tools here - free of charge

These tools are also available as part of becoming a Good Employer at www.uksp.co.uk

Our Food Safety Policy is endorsed & managed by Perry Scott Nash

Find out who Perry Scott Nash are and how they can help you.

Read the Testimonials

Justin and Wendy Scicluna of the 'The Jinnie' in Burton Upon Trent tell us why the Business Tools have made their working lives a lot easier.

People 1st tools

• Food Safety

  With European legislation ever increasing, it is more important than ever before for businesses to be approved or registered for preparing and serving food. As from 1st January 2006, food businesses that contains those responsible for HACCP (Hazard Analysis Critical Control Point) procedures are required to have enough relevant knowledge and understanding to ensure the procedures are operated effectively. There is no legal requirement to attend a formal training course or get a qualification, however there is clearly a need to understand what HACCP is and how to apply it within your business. Our Food Safety documents set out to simplify these procedures, providing you with a Food Safety Policy that actually works, and all the supportive documentation that you need.

  • Foreign Body Complaint Report

    Provides a record of all the information that must be gathered when dealing with a complaint about any substance found in food that should not be there, or may render injury or harm, ensuring that you are able to deal with the incident in a thorough and diligent manner. Works in conjunction with Standard Operating Procedures in the Food Safety Policy.

  • Food Safety Training Report

    Forms a clear training structure for each staff member joining your business, relevant to their job position. Also works in conjunction with Standard Operating Procedures in the Food Safety Policy.

  • Food Handlers Health Questionnaire

    It is a legal requirement to record health details when joining the business or upon return from travelling abroad. It is relevant to all food handlers, including front of house staff, and works in conjunction with Standard Operating Procedures in the Food Safety Policy.

  • Essentials of Food Hygiene – Staff Report

    Provides a record of essential hygiene knowledge for new staff upon induction. It is relevant to all food handlers, including front of house staff; works in conjunction with Standard Operating Procedures in the Food Safety Policy.

  • Alleged Food Poisoning or Allergy Report

    Provides a record of all the information that must be gathered when dealing with a food poisoning or allergy incident, ensuring that you are able to deal with the incident in a thorough and diligent manner. Works in conjunction with Standard Operating Procedures in the Food Safety Policy.

  • Food Safety Policy

    This is a proven policy that covers the legal requirement. It will help you deliver food and food quality in a consistently safe and legal way; give you a clear understanding of HACCP (Hazard Analysis Critical Control Point) and how it affects your people and your business, and show you how to manage the risk of food poisoning incidents, along with any costs to the business as a result of poor hygiene.

  • Buffet Booking Form

    Shows you have followed professional procedures and record-keeping regarding the cooking, cooling and handling of buffet items. Works in conjunction with Standard Operating Procedures in the Food Safety Policy.

  • Food Temperature Sheets

    Four sheets in one. All temperature records are recorded and stored in one easy sheet covering a whole week – including fridge & freezer temperature, delivery temperatures, food testing, and cooking and cooling times for any joints of meat. It is a legal requirement to record these temperatures. Works in conjunction with the Food Safety Policy.

  • Blank Cleaning Schedules

    Unique style of schedule that accommodates your working week, no matter which day your week begins, by using a number system. Enables you to record what job is done when, who by, and which cleaning equipment or chemicals are to be used. It is a legal requirement to record evidence that cleaning has actually occurred. Works in conjunction with the Food Safety Policy.

  • Food Specification Template

    Designed for users who want Food Specifications for their kitchen or food production teams. ‘Food Specs’ are proven to have a beneficial effect on food quality, consistency, staff training and menu profit, forming an essential part of any successful food business. Complies with the requirement to provide evidence of ‘Due Diligence’ in respect of food safety.

  • Food Hygiene Posters

    Includes colour charts of chopping boards, fridge shelf layout and food labelling procedures. These are designed to be displayed in the kitchen or food areas, ensuring food handlers are aware of the correct procedures concerning food storage and preparation. Works in conjunction with Standard Operating Procedures in the Food Safety Policy.

• Food Preparation and Deployment

  From the Business Forecasts you can start to understand daily and weekly sales volumes - the next step is to know how much food to order and when to defrost it or prepare it. This knowledge will ensure that your menu is consistently available to your guests or customers, and enables your kitchen team to deliver food quickly and safely. It will also enhance shelf life quality, therefore increasing profit achievable from purchases. The documents included in our packagewill help you to recognise what to order, when to defrost it, how much to have prepared for each day of the week and where to have it placed ready for service.

  • Food Gross Profit Calculator

    A simple reference sheet, giving you an ‘at a glance’ view of profit and sales price for menu items. Once you know your true cost for a recipe, simply look up your required food GP% to find the sales price. VAT is built into the sales price, ensuring true food profit margin.

  • Daily Food Preparation Sheets

    Having the right amount of food prepared and ready for ‘service’, in the right place at the time you need it, is not always easy to achieve. This little spreadsheet sets out how to plan your food preparation according to the fridges or freezers you have available each day of the week, becoming a practical display of valuable information. Can be used for training new staff. Provides a way to record how much food needs defrosting the day before, and therefore how much food needs to be ordered. Helps you manage purchasing volumes and food costs spend, hygiene, efficient service and food production, along with food shelf life. Improves food quality and profit by reducing wastage.

  • Food Order Sheet

    A ‘build it yourself’ record of food suppliers, products and their food costs. It provides a comprehensive list of all provisions from all suppliers, ensuring that easily forgotten items are never missed out when ordering. Also records information as to who placed the order and the likely cost, creating a professional order book that can be printed and used by the kitchen team in advance of stock requirement.

  • Equipment Layout Planagram

    Having taken care of food forecasting, ordering and de-frosting, where do we store it after it’s been prepared? This sheet is designed to be displayed in the kitchen to ensure all kitchen members are aware of where food should be stored in readiness for service. Helps staff guard against cross- contamination and forms an important training document for new staff. Works in conjunction with ‘Kitchen Posters’ and ‘Daily Food Prep Sheets’.

• Business Forecasting and Staff Hours Management

  Both small enterprises and larger companies will learn how important it is, in terms of business survival, to recognise sales and ensure that they are in a position to grow. Forecasting daily and weekly sales is the first step, along with ensuring that there are enough people to deliver these sales, from kitchen staff to bar staff, restaurant staff, and even management. The documents in our package will help you to create forecasts, and understand what information is relevant in doing so. Our documents are ready made, and draw on a wealth of operating experience - making them a valuable resource for both beginners and those who already have some experience of forecasting.

  • Staff Roster Sheets

    Simple, printable sheets for all staff within your business. Has the facility to enter two shifts per person per day. Works in conjunction with the Business Forecast System, enabling readable and professional staff rosters to be created and signed for by staff members.

  • The Science of Accurate Forecasting

    This document is the result of extensive research into developing and creating accurate business forecasts. An essential guide to recognising the 17 events and conditions that contribute to successful forecastin - other businesses have achieved 95% accuracy using this process. You can work on forecasts up to 4 weeks in advance.

  • Simple Business Forecasting System

    A simple, one-page sheet designed to help you consider sales forecasts for any specific week and subsequent payroll costs. This enables you to plan for sales and staffing levels, facilitating costs for front of house, back of house, hourly paid staff and salaried staff. Enables consistent delivery of sales while recognising a daily wage percentage for each sales forecast.