The Pie House at Cinderhill Farm
SELECT A PRODUCT RANGE TO BEGIN — ISSUE 1.0 — JAN 2026
Core HACCP principles, risk scoring methodology, and the full Parsnipship product range — muffins, bhajis, vegan rolls and more. Includes 21 process steps.
Full HACCP for chilled RTE and frozen unbaked sausage rolls — 18 process steps, 5 CCPs, and sausage-roll-specific controls including blue plastic film and egg glaze management.
HACCP for the Foggies and Quiche ranges — with a dedicated comparison module highlighting the critical differences between the two products in temperatures, process times and shelf life.