Certification and standards

HACCP implementation for food production and catering

We design and implement a food safety system based on HACCP principles - to meet international food safety standards and pass health-authority inspections.

15-40 days
rollout time: from 25
Documents in the package: 7
HACCP principles

What you get

What HACCP implementation covers

Scope depends on production type and product range; confidentiality under NDA.

up to $15kpenalty for non-compliance

01 / 06Analysiswhat can make the product unsafe

Hazard analysis

In short

We go through every process - from receiving raw materials to serving or dispatch - and identify biological, chemical and physical hazards. For each one we assess likelihood and severity.

Launching a production line or kitchen, a new menu or range, a change of technology, a retail chain's supplier requirement.

Your range or menu, recipe cards, floor plan, list of equipment and suppliers.

Completeness of hazards for each product group, and the real process on site, not just on paper.

Process flow diagrams and a list of hazards with an assessment.

Article: «Implementing HACCP in Food Manufacturing: the 7 Principles Step by Step»

About the service

Hazard analysis (biological, chemical, physical) and process flow diagrams

Determination of critical control points (CCP) and critical limits

Monitoring procedures, corrective actions and records

Prerequisite programsSanitation, hygiene, traceability

What we need to start

Your range or menu and recipe cards
Floor plan and list of equipment
Current logs and sanitary documents
List of raw material suppliers

We'll implement HACCP turnkey15-40 days rollout timefrom 25 documents in the package

+7 (499) 117-09-80 Leave a request

Analysis01 / 06

Hazard analysis

what can make the product unsafe

We go through every process - from receiving raw materials to serving or dispatch - and identify biological, chemical and physical hazards. For each one we assess likelihood and severity.

Analysis02 / 06

Critical control points

what can make the product unsafe

We find the steps where a hazard can be prevented or reduced to an acceptable level - for example, cooking or chilling. For each point we set a critical limit, a monitoring method and corrective actions.

Prerequisites03 / 06

Prerequisite programmes

what has to work every day

Sanitation, staff hygiene, cleaning and disinfection, pest control, control of water and suppliers. Without these basic programmes, HACCP does not work.

Prerequisites04 / 06

Traceability and labelling

what has to work every day

Every batch can be traced one step back - to the raw material supplier - and one step forward - to the customer. This makes it possible to recall products quickly and control shelf life.

Evidence05 / 06

HACCP documents and records

what to show the food safety inspector

A HACCP package is not only the plan but also daily records: temperature sheets, receiving logs, quality control and cleaning logs. Records are what the inspector looks at.

Verification and review06 / 06

Verification and review of the system

The system works if it is checked regularly: records are compared with practice, and the HACCP plan is reviewed when the menu, recipes, equipment or suppliers change.

A package of 25+ documentsResult

What you get

Food safety audit report, Process flow diagrams and hazard analysis, HACCP plan with critical control points and limits, Prerequisite programmes, Record forms and logs, Staff training

01 / 06

About the service

Hazard analysis (biological, chemical, physical) and process flow diagrams
Determination of critical control points (CCP) and critical limits
Monitoring procedures, corrective actions and records
Prerequisite programs

We'll implement HACCP turnkey

15-40 days rollout timefrom 25 documents in the package

Your range or menu and recipe cards
Floor plan and list of equipment
Current logs and sanitary documents
List of raw material suppliers

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Our Cases

Open a card to see the task, the work and the result.

How we work

01
AuditWe survey the production and processes, identify hazards and gaps
02
DevelopmentFlow diagrams, hazard analysis, CCPs, procedures and the document package
03
Rollout and trainingWe launch monitoring, train staff and set up records

Who it suits

Food producers and workshops
Restaurants, cafes and catering establishments
Catering and ready-meal delivery services
Suppliers to retail chains and tender participants

Formats

01
Food safety auditThe entry point: hazards, gaps, a plan
02
Turnkey HACCP implementationDocuments, CCPs, training
03
SupportUpdates and assistance during health-authority inspections

Practice lead

Marina BorisyukGeneral Partner · Auditor

Managed a multi-million development organization for 15 years. M&A expert.

ISO 22000HACCPCodex AlimentariusFood safety

EducationMBA RANEPA, Moscow Engineering Physics Institute, CA.

Why G-Invest

We take on the documentation and processes and bring you to inspection readiness.

G-Invest in numbers

23+Years of asset management

$15MManaged by the company

$78MRealized projects volume

650+Projects implemented

01Regulatory complianceA system ready for a health-authority inspection and for working with retail chains.

02Documents and processesNot just paperwork, but working monitoring of critical points.

03Tailored to your productA HACCP plan for the specific processes and hazards of your production.

04A single point of accountabilityA curator leads the project from audit to inspection support.

Let's discuss your taskWe'll implement HACCP turnkey

Start with a food safety audit - we'll find the hazards and give an implementation plan.

Not sure which format you need? Answer 2 questions and we'll suggest a solution.

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Frequently asked questions

In most jurisdictions, implementing HACCP-based procedures is mandatory for food-business operators under applicable food safety regulations, and compliance is checked by the relevant health authority.

HACCP is the baseline set of food-safety principles. ISO 22000 is an international management-system standard that incorporates HACCP and is broader in scope. We help you pick the right level.

Usually from 25 documents: a policy, flow diagrams, hazard analysis, a HACCP plan with CCPs, monitoring procedures, prerequisite programs, logs and records.

It depends on the type and size of production. The audit is the entry point, followed by development and rollout with training. Exact timelines are fixed after the audit.

Following HACCP principles is mandatory on its own. A management-system certificate (e.g. ISO 22000) is voluntary but often required by retail chains and tenders. We prepare you for certification if needed.

Yes. We prepare the enterprise for an inspection, support you during it and help close any findings.

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