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Food Alert has further strengthened its specialist team with two Senior Consultant appointments.

Becky Whittington joins from Greggs plc where she was Technical Support Manager on food safety for their 400+ retail outlets nationwide. In addition, Nick Chapman joins from Surefoot Solutions, where he managed a portfolio of casual dining restaurants, bars and hotels.

Becky has been heavily involved in Environmental Health Officer inspections, microbiological analysis work, pest proofing, allergen risk assessments and BRC audit preparation. Her expertise will be especially beneficial to Food Alert’s Central Production Unit clients.

She explained: “Food Alert is a leading and very well-established food safety and health & safety consultancy and I’m excited at the operational variety on offer with its extensive and varied client portfolio.”

“Before my first stint at Greggs (and also similar quality and technical roles with Mars and Premier Foods) I was a consultant, so I’ve already had a taste of the other side as it were and it really appeals again at this stage of my career. I love getting out and about and working with lots of different clients and making a difference to their compliance, process and procedural developments.”

Nick brings experience spanning multiple cuisines from Chinese to Italian, Thai to Japanese and Burgers to Pizza, across disciplines such as safety manuals and audits, HACCP plans, plus fire risk assessments.

He added: “I’m delighted to be joining Food Alert, which has an unrivalled reputation in the sector and a fantastic variety and calibre of clients.

“Coaching and training are my passions and because the audit process isn’t a black and white affair, I bring an ability to achieve buy-in quickly – from service teams and head chefs alike. On the training side I also pride myself on being a good judge of character and strive to build rapport swiftly and efficiently.”

Food Alert’s operations director, Mike Williams, added: “We are thrilled to have Becky and Nick join our comprehensive team of consultants. Their breadth of experience and skills will make an invaluable contribution to supporting and advising our clients. We strongly believe in employing consultants who come from a variety of backgrounds, especially when they previously worked for a high profile operator. It means they can relate to the practical day-to-day challenges that many operators may face.”






Food Alert