Quality you can prove.
HACCP-based hygiene management for commercial kitchens and catering facilities — documented, certified and auditable at any time.
Safety that can be evidenced.
In community catering, hygiene is not a matter of goodwill but of systems. We work to a continuous HACCP plan and an ISO 22000-certified quality management system — from supplier selection to plate service.
Every critical control point is defined, monitored and documented. In an audit, we provide not assurances but evidence.
HACCP in practice
Hazard analysis
Systematic assessment of biological, chemical and physical risks.
Critical control points
Defined CCPs with limits and monitoring procedures.
Temperature monitoring
Seamless documentation of chilled and hot-holding chains.
Traceability
Batch-precise tracking following FIFO/FEFO.
Training
Regular hygiene briefings for all staff.
Audit & reporting
Internal and external audits with traceable documentation.
What clients receive from us
- Documented HACCP plans per site
- Temperature and cleaning records on request
- ISO 22000 certification of food safety management
- Audit-ready processes for authorities and internal review