Service 01
Kitchen & Premises Hygiene Audits
A structured, on-site hygiene audit benchmarked against FSSAI's Schedule 4 hygiene and sanitary requirements and HACCP principles, carried out before an inspector arrives unannounced.
See your kitchen the way an inspector will.
What's Covered
- Receiving & storage
- Cross-contamination control
- Temperature control (cold chain and cooking)
- Pest management
- Waste handling
- Water safety
- Staff hygiene practice
- Premises & equipment condition
Deliverable
A scored audit report with photographic evidence of every gap and a corrective-action plan with owners and deadlines your team can act on immediately.
Services
Other Services
FoSTaC-Aligned Staff TrainingTraining your team to make food safety routine.FSSAI Documentation & License SupportDocumentation ready before it is asked for.Compliance Calendar & Renewal ManagementNothing important expires unnoticed.Mock Inspections & Audit ReadinessKnow where you stand before an inspector arrives.Compliance AdvisoryPractical answers when compliance questions come up.