Step 2:  Document review and gap filling

a) Documentation 
This involves establishment of procedures, work instructions, schedules, data base establishment for traceability, Quality Management system Manuals, Training manuals, internal control mechanisms, and records in cases where they are either none existence or deficient. All this is done in collaboration with the client to ensure ownership of the process and the procedures developed.

b) Staff Training
In case during the Risk assessment/Gap analysis we identify deficiencies in the knowledge of staff, then specific training materials are designed to address the areas of deficiency. E.g. if the deficiency is on internal controls then we train key staff on internal auditing and process controls.
 If the deficiency is on Food hygiene, then the training is done on Hygiene & Food safety. If need be, awareness training can be conducted to ensure that all staff are aware of the systems that have been put in place to achieve food safety.

Step 4: Certification

Although we do not offer this particular service, our main role is to advise our clients on the best options for certification. We provide services to all kinds of fresh produce businesses, donor agencies and the diversified sectors on behalf of local companies as well as global corporations..

Step 1. Risk assessment/GAP analysis

This helps in identifying the procedures and system control mechanisms that exist in a given production or processing firm. It also helps in identifying the deficiencies, areas that may require tightening to avoid breakdown of a system or hazards that might not have been factored in during the system setting.
This step helps to identify capacity deficiencies in terms of staff training or poor orientation of staff. It also helps in identifying process flows and machine & equipment interactions and inadequacies of the same.

Step 3. Pre-Assessment

This is an overall evaluation of an entire food production system to establish whether all activities, process and interrelation among process, the personnel and machinery, including input storage and disposal happen within the frame work of food safety requirements and best practices.

Step 5: Surveillance Audits

These are subsequent audits done after certification audit to verify that the system is being maintained and that it still fulfils the requirements of the standard in question thus ensuring Food safety.
 Our role is to monitor in conjunction with staff from our clients to ensure systems are maintained.
Following each step a straight forward and complete report is quickly delivered allowing the company to continually improve its food safety compliance.