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Six Practices · One Standard

From clipboard to compliance, end to end.

Each of our six core practices can stand alone or work together as a programme. Most operators start with one and grow into the rest as the line, the menu, or the regulatory landscape demands.

01 Overview

The full practice.

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Food Safety Consulting

Compliance guidance, system design, and steady-state operations support.

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HACCP Plan Development

Custom Hazard Analysis & Critical Control Points plans, validated for your line.

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Employee Training

ServSafe, allergen awareness, and tailored programmes for every level of the kitchen.

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Third-Party Audits

Independent verification with an inspector's eye and a coach's patience.

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Recall Assistance

Rapid response — investigation, documentation, and regulator communication.

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Regulatory Compliance

FSMA, HACCP, GMP, and the small print that keeps the line moving.

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02 In Depth

Each practice, in detail.

01

Food Safety Consulting

Most operators come to us with a question, not a project. "How do I get ready for the inspection next month?" "Can my line pass an SQF audit?" "Where does my allergen control fall short?" We answer in plain language, with a written plan and a budget you can take to your partners.

02

HACCP Plan Development

A genuine HACCP plan isn't a binder on a shelf — it's a working document your team consults daily. We build plans that map to your actual processes: every hazard identified, every CCP monitored, every corrective action pre-decided. Validation, verification, and re-assessment are part of the package.

03

Employee Training

ServSafe Manager and Food Handler courses, allergen-awareness programmes, and tailored on-site sessions for your line. We teach in English and Spanish. The goal isn't a certificate — it's a team that knows what to do at 7 p.m. on a Saturday when it actually matters.

04

Third-Party Audits

We audit the way inspectors actually read a kitchen — and the way coaches actually leave one better than they found it. Each audit ends with a prioritised list, a written report, and a follow-up call to walk through next steps.

05

Recall Assistance

When a recall happens, hours matter. We've supported operators through contamination events, mislabeling, and undeclared allergens — coordinating with the FDA, state inspectors, distributors, and press. The work is unglamorous and the value is permanent.

06

Regulatory Compliance

FSMA, HACCP, GMP, PCQI, SQF, BRC — the alphabet soup that decides whether your line keeps running. We translate it into a calendar, a checklist, and a habit. Quarterly reviews keep you ahead of rule changes.

03 Frequently Asked

The questions we hear most often.

"If you've ever had an inspector walk in and felt your stomach drop — we'd like to talk."

Do you only work with large manufacturers?

No. Most of our clients are independent restaurants, neighbourhood markets, and small to mid-sized producers. The size of your operation determines the scale of the plan, not whether we work with you.

How quickly can you respond to a recall?

Within hours. We've supported operators through contamination events on the same day they were notified. The first call sets the plan; we move into documentation, regulator liaison, and field-team coordination from there.

Do you offer ongoing support, or only one-time projects?

Both. Many clients start with a one-time audit or HACCP plan and convert to a quarterly review relationship once they see what good practice looks like. We're happy to support a single event or stay for years.

Are your training programmes ServSafe-recognised?

Yes — ServSafe Manager, ServSafe Food Handler, and ServSafe Allergens. Certificates are issued the same day, and we maintain the records for your compliance file.

What does a first consultation cost?

The first conversation is complimentary. We spend an hour understanding your operation, asking the questions an inspector would ask, and giving you a written sense of where you stand. Engagements only begin after you decide the work makes sense.

Ready when you are

Schedule a complimentary consultation.

One hour, no commitment. We'll listen, ask, and tell you what we'd do if it were our kitchen.

Book now