The number of businesses our consultants have been involved with where there has been no valid input from a technical aspect is quite frightening. If you do not get the selection of your equipment correct from a technical view point, you are never going to make safe food. Some of the issues we see are, wrong material selection for food contact surfaces, poor hygienic design, inability to properly conduct sanitation activities, bearing selection, hang-up points. Our experts can aide you in the appropriate selection of equipment and go through a process of drawing up equipment specifications and conducting pre-delivery inspections to ensure the supplier has met the specification and you have a piece of equipment that meets all your operational and technical aspirations. New equipment is often forgotten as falling within the constraints of HACCP. Our experts can also facilitate this area.
Risk reduction is our business