Conducting gap analysis and providing support in the design of food facilities in terms of hygiene.
Guiding the implementation of HACCP principles and standards requirements from “farm to fork”.
Guiding on quality and food safety, food labeling, and avoiding adulteration/ malicious adulteration.
Providing awareness and training through seminars and specially designed e-learning programs.
Providing information on scientific, legal and regulatory framework changes.
Developing Management Systems according to several standards, such as ISO 22000, IFS, BRC, FSSC 22000 etc.
Conducting hygiene inspections.
Second-party inspections/ audits.
Providing consulting services before FDA inspections.
Providing specialized software such as ISO Manager and our GRC platform eQualSuite, which automates the monitoring of quality and food safety management systems and facilitates the role of involved executives.