Hazard Analysis and Critical Control Points (HACCP):

We recommend a systematic, risk-based approach to identify, access, and control potential hazards in food production.

​

Good Manufacturing Practices (GMP):

We recommend guidelines for quality assurance in food production, covering areas like facility design, equipment, and personnel hygiene.

​

Customer Training:

We provide comprehensive training on food safety procedures, hygiene practices, and relevant regulations.

​

Documentation and Record-Keeping:

We maintain detailed records of all processes, including sanitation schedules, temperature logs, and training records.

​

Facility Design and Maintenance:

We will ensure proper layout, construction materials, and air quality to minimize contamination risks.

​

Quality Controls:

We implement measures to monitor raw materials, in-process products, and finished goods to ensure they meeting safety and quality standards.

​

Traceability:

Establishing systems to track food products from origin to consumption, allowing for efficient recalls if necessary.