Practical Support for Food Businesses
As food businesses grow, the technical demands of the business often become more complex. What may begin as a small operation producing great food can quickly require structured food safety systems, documented processes, traceability controls and clear regulatory compliance. These challenges may arise during the early stages of launching a business, or later as production volumes increase, new products are introduced, and inspections or customer audits become more frequent.
At these points, businesses often need additional technical capability. Smaller producers may not require a full-time technical manager, while larger operations with established technical teams may need support for specific projects such as system development, product scale-up, audit preparation or process improvement, allowing internal teams to remain focused on day-to-day operations.
The Compliant Kitchen works with both new and established food businesses to provide practical technical support that helps build robust food safety systems, strengthen operational processes and ensure businesses are prepared for regulatory scrutiny and commercial growth.
Support typically falls into three areas depending on where a business is in its development. Click the below links for more detail on the services that I can provide.
Core Services
Starting a Food Business
Guidance for individuals and start-ups preparing to launch a food product or food business. Support includes navigating regulatory requirements, developing compliant food safety systems, establishing traceability and record keeping, and ensuring labelling and allergen information meet legal standards before going to market.
Evolving Technical Systems
Technical support for established businesses looking to strengthen systems, improve processes, or scale production. This includes HACCP review and development, product development support, shelf-life planning, traceability systems, and preparation for regulatory inspections or customer audits.
Training & Development
Structured training designed to help food businesses build internal knowledge and confidence around food safety and compliance. Training can cover HACCP principles, food safety management systems, regulatory requirements, and practical implementation tailored to the needs of small food producers and growing teams.
Experience Backed by Education
Practical industry experience combined with a broad educational foundation.
Peter Borland BSc. MEng.Sc.
Professional Experience
I am a food industry professional with experience spanning kitchen operations, product development, quality management, and technical leadership within food production environments. My career began in professional kitchens, where I developed a strong understanding of food preparation, ingredient handling, workflow efficiency, and the practical realities of running a food business.
Transitioning from culinary roles into technical positions, I worked as a Food Technologist before progressing into positions including NPD/QC Manager and later Technical Manager within food manufacturing. In these roles I worked across product development, food safety management, quality assurance, and production oversight, supporting businesses in maintaining both regulatory compliance and consistent product quality.
My responsibilities included developing and maintaining HACCP-based food safety systems, overseeing quality standards, supporting new product development projects, and ensuring compliance with both regulatory requirements and retailer expectations.
This combination of hands-on kitchen experience and senior technical roles provides a perspective that bridges operational realities with regulatory requirements. As a result, the systems and guidance I provide are designed to function effectively in real production environments, rather than existing purely as theoretical documentation.
Educational Background
MEng.Sc. Food Engineering — University College Dublin (First Class Honours)
A postgraduate engineering degree focused on the science and technology of food processing, preservation, and manufacturing systems. The programme develops expertise in food processing technologies, production system design, hazard control, and the engineering principles that underpin modern food manufacturing.
BSc. Culinary Science — Technological University Dublin (First Class Honours)
A multidisciplinary degree integrating culinary practice with food science, nutrition, microbiology, and product development. The programme focuses on the scientific principles underlying cooking and food production, developing technical understanding of ingredient functionality, process control, and product formulation.
Ballymaloe Cookery School — 12 Week Professional Cookery Course
An intensive full-time programme covering classical culinary techniques, ingredient sourcing, seasonality, and kitchen operations. The course emphasises practical cooking, flavour development, and disciplined kitchen workflow, providing a strong operational foundation in food preparation and production environments.
Professional Certifications — Level 6 (All completed with Distinction)
Designing Food Safety Management Systems
Advanced training in the development, validation, and verification of Hazard Analysis and Critical Control Point systems. The qualification provides formal competency in identifying hazards, establishing critical control points, and implementing structured food safety management systems within food production environments.
Professional training in auditing food safety and quality management systems against regulatory and industry standards. The certification covers audit planning, evidence collection, corrective action management, and verification of compliance with food safety legislation and recognised industry standards.
Training in the design, delivery, and evaluation of professional training programmes. This certification supports the development of structured technical training for food businesses and teams, enabling effective transfer of knowledge in areas such as food safety systems, operational procedures, and compliance practices.
Formal training in the planning, coordination, and delivery of structured projects. The programme focuses on project planning methodologies, resource management, risk assessment, and implementation frameworks, supporting the effective rollout of technical systems and operational improvements within organisations.