Ok so here’s the thing. I’m always happy giving free advice on Food Safety to anyone who needs it including small companies, who basically have no one else to ask and don’t know where to go. Sometimes the advice can be a quick 1-line answer and sometimes it’s a little bit more complicated. But by and large it’s mostly always questions like “how often do you have to take the temperature of their fridge?” and “how to calibrate their thermometers?” or “where to get the thermometers?”. So, all good and happy to do it. I know what it feels like when your scrabbling around looking for correct and accurate information, when really all you want to do is get on with running your food business.
Always happy to help.