Audits

Gap-analysis and preparations to third party audits.

Handling of deviations; how do you manage to close specific deviations in a constructive way that adds value and works on your production site.

Standards: IFS, BRC, FSSC22000, ISO22000.

Standards and Regulation

Help with interpretation of legislation and possible implementation proposals.

Implemented specific standards on your site.

Training of personnel.

HACCP and Risk Assessment

Creation or updating of the HACCP program, basic program and risk assessments. These services require extensive industry knowledge, process knowledge and site knowledge. Therefore, these services are prepared in close collaboration with the local HACCP team.

Workshop

Professional sparring on a specific quality challenge.

Structured professional to facilitate a workshop.

Topics: Listeria, foreign bodies, food safety culture, etc.

Training and education

Upskilling of employees in relation to quality or hygiene.

I prepare the training material, teach the staff and document the effect of the training.

Do the management group need a relevant and clear introduction to the most important elements of a new standard?

I teach various topics within quality and food safety, e.g. quality, hygiene, GMP, ISO2200, BRC and IFS.