Quality Systems and Standards
HACCPISO 22000GMP (Good Manufacturing Practice)FSSC 22000CCP MonitoringCAPA (Corrective & Preventive Action)RCA (Root Cause Analysis)Meat Safety Act ComplianceISO 45001 (Health & Safety)ISO 9001
Inspection and Testing
Temperature MonitoringRaw Material VerificationSensory EvaluationEquipment CalibrationMicrobiological TestingMoisture Content TestingSanitation / Hygiene InspectionsAllergen SwabbingEnvironmental SwabbingWater Analysis
Documentation and Reporting
COA (Certificate of Analysis) ManagementCOC (Certificate of Conformance) ManagementNon-Conformance Reports (NCR)Lab Documentation & Record KeepingSOP Development & ReviewHACCP DocumentationBatch TraceabilityProduct Recall ProceduresAudit P
Non-Conformance Management
Corrective Action ImplementationNon-Conformance ManagementInternal AuditingExternal / Third-Party AuditingCustomer Complaint ResolutionLabelling ComplianceGMP AuditsFood Defence & Food Fraud