On site health and food safety management services.
To provide assurance of food safety, Food businesses must implement an effective Food Safety
Management System (FSMS) based on Hazard Analysis and Critical Control Point (HACCP) and suitable
pre-requisite programmers by actively controlling hazards throughout the food chain starting from food
production till final consumption. Failing to do so increases the risk of food contamination and the public’s poor
The Food Safety Officer will inspect the facility of the FBO according to the requirements as laid down in the
inspection checklist and accordingly will mark the finding as compliance (C), non-compliance (NC), partial compliance
(PC) & Not applicable/Not observed (NA).We utilize advanced inspection techniques to identify problems, educate
employees and solve sanitation problem. We use HACCP principles which focus on temperature control, cross-
contamination and employee hygiene.
Onsite Microbiology Lab management (Establish and existing lab management).
Building an effective testing program requires a commitment to many aspects of a company's operation. It means
deciding whether, what kind of, and how much in-food product testing is appropriate for your products. It means
deciding what testing and how much testing you should outsource to a contract laboratory. It entails implementing a
laboratory quality assurance program that defines best practices in operations, personnel and instrumentation. It
means deciding on whether to accredit your laboratory and what kind of proficiency testing program is right for you
Certification assistance (ISO 22000, FSSC 22000, GMP, GAP, BRC, HACCP.
This document outlines a comprehensive practical approach to FOOD quality management system (QMS) by describing
how to operationalize the management and technical requirements described in the ISO 22000 international standard. It
provides a crosswalk of the ISO requirements for quality and competence for medical laboratories to the HACCP quality
system essentials delineated by THE FOOD SAFETY Standards .Institute. The quality principles are organized under three
main categories: quality infrastructure, laboratory operations, and quality assurance and continual improvement.
Food sampling and Laboratory Testing.
Quality control (QC) is a process by which entities review the quality of all factors involved in production.... Food Testing
and Analysis has been one of the core competencies at REQUIN’S since its initial establishment. REQUIN’S dedicated
team of highly qualified, experienced analysts provides the industry with qualitative and quantitative analysis.
Interpretation of results is also available,.
Management, employment training in HACCP, BRC, GMP, FSMS.ETC.
Our certified instructors can provide your organization with the nationally & internationally recognized
Lead auditor’s course. Our instructors use slides, videotapes and demonstrations to augment
lectures and classroom discussions. Hands-on task-oriented sanitation training can also be provided
for your food service employees.
Documentation Guidance and Consultation.
While guidance documents are not usually enforceable rules or requirements by themselves, they often define
standards or expectations which are part of a rule or requirement....Guidance documents are also used to explain
internal policies or practices to simplify an organization's interactions with other parties.
New product development and R&D work.
New product development (NPD) is the process of bringing a new product to the marketplace. Your business may
need to engage in this process due to changes in consumer preferences, increasing competition and advances in
technology or to capitalize on a new opportunity. Innovative businesses thrive by understanding what their market
wants, making smart product improvements, and developing new products that meet and exceed their customers'