Product: Vada Pow is a vegetarian fast food dish native to the Indian state of Maharashtra. A simple creation involving a deep fried potato patty with some coriander and spices. It originated as cheap street food in Mumbai, but is now offered in stalls and restaurants throughout India and now Ireland.
Vada Pow comes in many forms; it’s baked, or fried, with sauces, without sauces, served in brioche buns or with whatever else you might fancy.
Owner: Naveen Bachani
Story: The man behind the Pow. Naveen is a graduate of the Shannon School of Hotel Management and has extensive experience in the catering industry.
Click here to check out Vada Pow for yourself!
So you have the perfect product. You’ve done your HACCP training and designed your packaging. Now it’s time to write your HACCP Plan.
As you probably remember from the HACCP training, the HACCP plan is a written document based upon the principles of HACCP. It is a document that describes the procedures that will be followed in order to assure the control of specific processes or procedures. The HACCP system is then the result of the implementation of the HACCP plan.
There are many consultants and agencies out there helping small companies write their HACCP plans. You can ask for different services, depending on your needs but we recommend avoiding third parties. The reason being that nobody knows your product like you do. Nobody knows the procedures and steps you take when making your product better than you. If you understand HACCP (which you should after your HACCP training), then you might as well be the one to identify the potential hazards in your production.
This can also be the perfect opportunity to re-think your production process, to see if it’s good enough, efficient enough and safe enough. Ask yourself; Is there a way to make it simpler, easier or cheaper?
Writing your HACCP plan can help you take a step back and re-evaluate your processes and production from another perspective.
Keep in mind you are not alone in this. Contact your local Environmental Health Officer and ask for help. They will be able to assist you with any questions you have. Ask him/her to revise your plan. Implement any changes needed, improve the plan, and then contact the officer again. It is good to be eager in this process. It will prove to your local Environmental Health Officer that you are serious about food safety and the safety of your production.
It can be a tedious task but in the long run it will pay off and you will learn more about your production process. You will also have a very specific HACCP plan tailor-made for your product.
Additionally, you will have the local Environmental Health Officer on your side and benefit from the fact that he/she will know you are fully committed to the safety of your product.
It is for this reason that we recommend you do your HACCP plan yourself. It will strengthen your food safety knowledge, improve your relations with your local Environmental Health Officer and ensure that your systems are correct, up-to-date and working.
If you’ve done your market research, identified an opportunity for a new product, completed your HACCP training and contacted your local Environmental Health Office we want to hear from you.
Newmarket Kitchen offers commercial grade kitchen facilities, storage and consulting services for anyone looking to start and grow their food/drink business.
So, you have an idea to start a food business. You have a great recipe and food that everybody likes and keeps asking you to make!
You’re ready to take it to the next level, you’ve done some research and found out what it takes to set up a food business however you have quickly realized that scaling up production isn’t quite as simple as making ten times more food than you usually would.
Maybe you’ve started to panic about food safety, legal requirements and HACCP training and are thinking of giving up.
You can find a tonne of information about food safety and HACCP on the internet. One of the places to start may be here or here. If you’re not a food scientist or technologist you can easily get lost in all the information out there.
But HACCP is really not something to freak out about. Firstly, it stands for the Hazard Analysis of Critical Control Points - it says exactly what it is.
You need to think of your product from the production point of view. Then, within your production process, you need to know where your product could get contaminated – meaning, what are the points which, if out of control, will result in your product being packed with a nasty virus or bacteria, or containing metal particles or anything else you would rather not eat yourself.
Finally, you need to put procedures in place to avoid the possibility of contamination at all costs. It will be these procedures that ensure a consistent and safe product.
There is no ‘one size fits all’ procedure. Each production process is tailored to each individual product – even if it’s the same item or similar. People making exactly what you make may be doing it in another way or in different conditions and therefore their way of dealing with the food safety can be very different from yours. Therefore, resist the temptation of copying what other people do and develop your own HACCP system that fits your product, your production environment and business needs.
As daunting as they may seem, HACCP training courses are fairly straight forward. Be prepared and go in with questions specific to your product and production process. Ask whatever isn’t clear to you. Make sure you know how to define the control points and critical control points in your production process when you walk out of the course. Make the most of the money you’re spending to get qualified.
With your production processes defined, food safety course completed and confidence at an all-time high you will now need a production facility. That’s where we come in.
Give us a call or email and we will help guide you through the next steps in getting your product on supermarket shelves.
Dusan Ristic - Newmarket Kitchen Food Scientist
Product: Goodness Gracious, Guilt Free Desserts
Owner: Clare Wilkinson
No Dairy | No Refined Sugars | Just Goodness!
Story: Goodness Gracious is an Irish wholesome food company with a mouthwatering range of cake flavours to suit many different dietary needs. Our raw cakes are vegan & paleo friendly, containing no gluten, dairy or refined sugar. Goodness Gracious makes yummy guilt-free cakes that you can enjoy just as much as the ‘naughty’ ones. Our desserts are a unique high end ‘free-from’ desserts so whether it is food intolerances, culture beliefs or you just want to eat a cleaner diet we believe you should not have to sacrifice on those simple pleasures in life like cake!!
Product Line: Chocolate Orange Mousse Cake, Chocolate Salted Caramel Mousse Cake, Lemongrass & Coconut Mousse Cake, Mint Choc Chip Mousse Cake, Mocha Mousse Cake, Triple Berry Mousse Cake,
Check out the full range of guilt free desserts here