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Systems · Hazards · Controls
FSMS & HACCP Implementation
A practical food-safety management system based on your actual processes, risks and team responsibilities—not documents that remain unused.
Scope of support
- Food-safety policy and objectives
- Process-flow mapping and verification
- Biological, chemical and physical hazards
- Risk assessment and control selection
- PRPs, OPRPs and CCP identification
- Critical limits and monitoring methods
- Verification and validation planning
- Traceability and recall preparedness
- Internal audit support
- Management-review guidance
Documents & records
- FSMS manual or system framework
- Process-flow diagrams
- Hazard-analysis worksheet
- HACCP plan and CCP summary
- CCP monitoring records
- Deviation and corrective-action forms
- Verification schedule
- Traceability and mock-recall formats
- Internal-audit checklist
- Management-review format
Implementation
We explain each control to the responsible team, introduce workable monitoring formats, review completed records and verify that corrective action is taken when limits or procedures are not followed.