ISO 22000Food Safety
From receiving to serving
We help food businesses identify and control food safety risks, develop operating practices, and verify their implementation on site.
- Gap assessment and development of food safety management systems
- Preparing and implementing HACCP plans
- Inspection of receiving, storage, preparation, cooking, and serving
- Monitoring temperatures, the cold chain, and shelf life
- Hygiene, sanitation, cross-contamination control, and allergen management
- Supplier evaluation, traceability, withdrawal, and recall
Photo-documented reports, risk-ranked findings, corrective action plans, and operational forms and records.










