THREESIXO CONSULTANCY

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.

International Quality Standards that will take your organisation to the  next 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.

Employees are the biggest and most important resource an organisation has.  Developing skills and fostering the right attitudes will allow any organisation to thrive and grow.  

Licence A & B Food Handlers Courses as per L.N 178 of 2001

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.

Want to know how your organisation can be greener? 

Is your water safe? Are your premises compliant with local and international laws? 

Water testing for Legionnaires Diseases  is mandatory for all public  places, as per L.N. 5 of  2006

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.

We expect our workspaces to be all things at all times, such that we forget their essential purpose: for thoughtful, productive work.

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.​