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Food safety has emerged as one of the most pressing issues facing the food service industry today.
Disrupted business and negative publicity can have a dramatic impact on the public’s confidence in your operation.

In rare instances where foodborne disease outbreaks are linked to particular firms, the impact can be devastating. For example, the restaurant chain involved in the 1993 E. coli outbreak lost an estimated $160 million in the first 18 months after the incident.

As a member of the foodservice community, you have responsibilities that extend beyond cost control and profit.

The safety of the public is, and should be, your first concern.  It's up to you to make sure that everything possible is done to provide safe food. The key to holding your competitive position depends on providing high quality, safe food.

One of our goals is to help you design and implement a Food Safety/Quality Assurance program based on HACCP principles.

Our experience has shown that, by following the principles of Hazard Analysis Critical Control Point (HACCP), existing problems are identified, future problems in the operation can be predicted and corrections can be made before illness or injury occur.

Contact Us

We look forward to hearing from you. If you have any questions or comments for us, please feel free to get in touch by phone, or by email, using the link below.




38 Montvale Ave., Suite 350, Stoneham, MA 02180 phone: 617-523-5450