We design and install a practical HACCP program tailored to your kitchen, menu, and workflow. Starting from receiving through prep, cooking, cooling, holding, and service, we map each step, identify biological/chemical/physical hazards, set Critical Control Points (CCPs) with clear critical limits, and build simple monitoring, corrective actions, and verification into daily routines. The result is safer production, confident teams, and audit-ready records aligned with Sri Lankan and buyer requirements.
What’s included (brief):
Process flow diagrams & hazard analysis
CCP selection and critical limits (cook/chill/hold)
Monitoring logs, corrective action & verification forms
Staff training with sign-offs and refresher checks
Audit-ready HACCP manual and record templates