The first step in the auditing process is to conduct a needs assessment, where we identify gaps between optimal and actual performance and, establish priorities for action. Based on our findings, we then determine the type and frequency of audits.


Due to the vast workload facing managers today, an extra pair of eyes is one way of ensuring that critical deficiencies, the type that could lead to foodborne illness or injury, are not overlooked in the daily running of an operation. The goal of third party audits is to provide a way to monitor safety practices on a regular basis, giving an objective insight into current practices and procedures.


Our auditing process is designed to focus on reducing risk factors (practices and procedures known to lead to foodborne illness). Reducing risk factors is the first step in protecting the safety of your customers, keeping your reputation intact, and proving that you have taken “reasonable care” in the event of an incident. In addition, reducing the occurrence of these foodborne illness risk factors embodies a preventive, rather than reactive approach to food safety through a continuous system of monitoring and verification.



The HACCP methodology aims to prevent known hazards and reduce the risk at any given point in the flow of food throughout an operation, while identifying the food establishment as the final party responsible for ensuring the safety of the food it produces. Effective quality risk management can facilitate more informed decisions, provide regulators with greater assurances of a company’s ability to deal with potential risks, and can advance the extent and level of direct regulatory oversight.