for the MSC as commercial manager and overseen a similar group certification project with The University Caterers Organisation, she claims members could save “up to a third” on the cost of assessment. However, the assessments are no less rigorous.
“I visit each restaurant before they can join the group to check they are keeping the necessary 
records and have carried out training. After they have joined the group, the restaurant carries out a remote, paper-based audit annually to check ongoing compliance. Because I use a mixture of on-site and remote audits, I am able to reduce the costs,” she says. Westcott will act as the ROC Group auditor and as such must ensure that all sites comply with the MSC requirements. She is then audited by an independent auditor.
The only specifications for joining are that the business is UK based and a “foodservice” establishment. Small businesses that do outside catering, as well as schools and public sector sites are also eligible. Those with multiple sites can join the group, but for businesses with more than six outlets there might be further cost savings in having their own group certificate.
Olley’s Fish Experience, in south London, was one of the first to sign up. The owner, Harry Niazi, says the process is “really simple”.
“There is a restaurant handbook which explains the MSC’s traceability requirements, which I read through to check what we needed to do. We then booked in for a visit from the group manager who checked our storage, labelling and record keeping procedures. Not everything was perfect and since the visit we have started to record our stock takes – so we always know how much MSC fish has come into and out of our business,” he adds.
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