Holy Yolks - Case Study

​Background

Kevin McGuckian, owner and founder of Holy Yolks, contacted ZERO2FIVE Food Industry Centre in April 2017 for support preparing a Hazard Analysis and Critical Control (HACCP) plan for the manufacture of soft centred Scotch eggs. 

The idea grew from a love for Scotch eggs. Friends and family encouraged Kevin to develop the idea into a commercial enterprise. Kevin contacted Riverside Market who jumped at the idea of having a niche product to add to their offerings. Soon after this conversation, Kevin contacted his local authority to begin registering his food business. At this stage it became apparent to Kevin that he needed to prepare a robust HACCP plan to demonstrate he was capable of preparing a safe and legal product.

Support from ZERO2FIVE

Kevin decided to use the Food Standards Agency (FSA) MyHACCP tool to prepare his HACCP plan. With support from ZERO2FIVE, Kevin was able to prepare a process flow diagram and undertake a full hazard analysis of this process.

Benefits of the support

During the registration visit, Holy Yolks was awarded a food hygiene rating score of 5 by the local authority. Before long, Kevin was quickly begging friends and family to help him as his business grew from strength to strength. The manufacture of the product has already been moved from the small kitchen in Kevin’s flat to a shared domestic premise in Fairwater. Holy Yolks’s product can be found at Roath and Riverside market, pop-up food events around Pontcanna and Canton, as well as St Canna’s Ale House and Pettigrew bakery. Different flavours are available including chorizo, bacon and a falafel variety, suitable for vegetarians.

Kevin McGuckian, Holy Yolks:

“The support, which I have received from Janet and ZERO2FIVE has been instrumental to both the formation and development of my business. With limited understanding of HACCP and the procedures I needed to follow and put in place when setting it up, the knowledge and guidance I received has enabled me to develop a comprehensive HACCP process and achieve a good food hygiene rating.”