Identify what needs attention
We start with your production, documents and current challenges. I review the connection between procedures and practice: process controls, records, traceability, allergens and training. Together we set priorities, giving the team a manageable improvement plan rather than an unstructured list of findings.
Help changes work in practice
We update agreed procedures after product, process or organisational changes. I prepare practical materials and review them with responsible employees. For multi-site businesses, we distinguish common approaches from site-specific conditions so shared documentation still reflects what happens at each location.
Agree how the support works
We define topics, meeting and visit frequency, task communication and response times before starting. Progress and open questions remain visible. Internal reviews and consultancy are not certification audits and do not replace the food business operator’s responsibility for daily operations and decisions.
What your company receives
A prioritised improvement plan for your business or sites.
Updated procedures, practical materials and agreed training.
Review findings and a record of agreed actions and progress.
Pricing and project scope
Individual proposal
Project-based and regular support arrangements are available with a defined scope. Pricing reflects site coverage, involvement and process complexity.
Can we start with one troublesome process?
Yes. We can assess cooling, labelling, allergens, records or a recipe change, for example. The necessary actions and scope are agreed after reviewing the situation.
Can the arrangement cover several sites?
Yes. We consider locations, differences between processes and access to responsible staff. Site visits, remote work and contact frequency form part of the agreed plan.