We help you to ensure your food operations meet good hygiene, safety and sustainability practices. We cover a comprehensive portfolio of farm to fork services that includes all aspects of compliance assessment within the food service, catering and hospitality environment.
Our services offer solutions tailored to our clients’ individual needs.
Hazard analysis and critical control points (HACCP) and Good Hygiene Practices (GHP)
The HACCP concept is a systematic approach to hazard identification, assessment and control. It is a preventive system, company-specific, quality system starting at the selection and purchase of raw materials, ingredients and packaging materials, following the complete production process and ending at the final product, ready for consumption.
Compliance to appropriate hazard analysis and critical control points (HACCP) and good hygiene practices (GHP) shows a commitment to meeting relevant food safety and quality requirements.
We offer custom made solutions for catering and food service operations of any size and complexity, including takeaways, delivery and satellite kitchens. It ensures our clients have completed a HACCP risk assessment for their specific operations and assessed relevant checks and controls in relation to identified risk factors. It also verifies key requirements in terms of hygiene and good manufacturing practice (GMP) using a modular audit checklist approach designed to meet individual client operational requirements.
With greater demand for catered food and increasing pressures on operators, we help our customers to design a robust and cost-effective method for demonstrating their commitment to meeting food safety and hygiene standards.
ISO 22000
ISO 22000:2018 Food Safety Management System harmonises various national food safety standards into one easy-to-understand set of requirements. It provides global recognition of stakeholders commitment to safety in food, beverage, ingredient supply chains and helps them to:
- Demonstrate a commitment to food safety
- Control and reduce food safety hazards
- Sell products through the food supply chain more easily
- Gain competitive advantage