Hazard Analysis and Critical Control Points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards at every stage of the food processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Strategic planning is vital for an organisation to provide guidance and vision on project prioritization and other activities within an organization. Allocate and optimise resources and make profits that generate above-average returns and sustainable growth
External, independent third-party audits or inspections are a precious tool for your organisation to validate internal procedures or fine tune systems and procedures . External Quality Audits provide an unbiased & detached picture of an organisation.
For an organisation, gaining access to the thoughts of customers is vital for product or service development. The best way to gather detailed customer information is by mystery shopping. It is a multi-faceted tool to equip your team with the best decision making information possible.
EU Legislation (REG. No. 1169/2011) states that suppliers of food stuffs have to provide to their clients information regarding the nutritional value of the food they supply and the allergens present in food.
As per E.U Legislations on Swimming Pools - L.N.129 of 2005 and 135 of 2008 all entities having a pool must be in a possession of a pool safety manual and up to-date record keeping. This applies for hotels, property renting with pool, language schools and sport complexes.
With food costs and inflation rising and competition getting harsher, restaurant operators must routinely check their menus to ensure they are profitable. One of the greatest weapons against profit loss is to know your food costs.