Conducting Initial Assessment: carrying this out in two steps:
1. Conduct a thorough assessment of your current food safety practices, processes, and facilities to identify strengths, weaknesses, opportunities, and threats.
2. Identify specific areas where improvements are needed.

HACCP (Hazard Analysis and Critical Control Points): helping you establish a Hazard Analysis and Critical Control Points (HACCP) system, which identifies and manages food safety hazards peculiar to your processes and food business operations.

SOPs (Standard Operating Procedures): Assisting in creating detailed standard operating procedures (SOPs) for all your food enterprise critical processes, from food handling to cleaning and sanitation.

Traceability and Recall Plan: developing a traceability system that allows for quick identification and removal of your products from the market in defense of an undesired case of a product recall.

Supplier Verification: Establishing procedures for verifying the safety and quality of ingredients and products from your suppliers.

Crisis Management: creating a crisis management plan to handle food safety incidents and emergencies effectively. This plan will include communication strategies and steps to protect your consumers and the public health at large from food safety and quality errors.

Auditing and Inspections: conducting a final audit and inspection against the system we have set up to ensure compliance with relevant food safety regulations and standards, and its effectiveness in guaranteeing Food safety.