Hazard Analysis
Review of biological, chemical, physical and allergen hazards across your processes and menu.
Professional services
HACCP Plan Development
A documented food safety management system built around your menu, processes and premises — and ready for inspection.
Built around your operation
Practical expertise, clearly documented
HACCP — Hazard Analysis and Critical Control Points — is a structured way of identifying where food safety can fail in your operation and putting controls in place at those points.
Municipality and food authority requirements commonly expect a documented food safety management system based on HACCP principles. Without one, even a well-run kitchen struggles to demonstrate control during an inspection.
We work through your menu, processes and premises with you and produce a plan your team can actually follow, along with the records that evidence it day to day.
CCP Identification
Identification of critical control points and the critical limits that apply at each one.
Monitoring Procedures
Clear procedures covering what is checked, how often, by whom and how it is recorded.
Corrective Actions
Defined actions for when a limit is breached, so the team knows what to do immediately.
Verification Procedures
Review and verification steps that keep the plan accurate as your operation changes.
Outcomes
What this support gives your team
- A documented plan aligned to your operation, not a generic file
- Records that map directly to your control points
- A clear position to present during an inspection