Building a client’s HACCP plan in 30 days
A four-week workflow for building a client’s HACCP plan, from team and scope to validation and handover.
For Consultants
For Consultants
How to price food safety consulting: hourly, project or retainer
Hourly, project or retainer: how to choose a pricing model and work out a fee from your own hours, without guessing.
For Consultants
Turning one-off HACCP projects into monthly retainers
How to turn one-off HACCP plans and audit prep into a monthly service clients keep paying for.
For Consultants
The two-hour client verification visit: what to check
A two-hour plan for monthly client visits: what to check before you arrive, on the floor, in the records, and what to leave behind.
Retailer Audits
Unannounced audits: how to be ready on any day
Home / Retailer audits / Unannounced audits Retailer Audits Unannounced audits: how to be ready on any day What BRCGS, […]
Retailer Audits
Coles, Woolworths, Aldi and HARPS: side by side
Home / Retailer audits / Retailer programs compared Retailer Audits Coles, Woolworths, Aldi and HARPS: side by side Four supermarket […]
For Consultants
Remote audit prep: client evidence before the auditor arrives
An eight-week plan for checking client evidence remotely before an audit.
For Consultants
Client onboarding checklist for food safety consultants
What to set up in a new client’s first 60 days, stage by stage.
HACCP & PRPs
Paper HACCP records: the hidden cost
Seven problems auditors find in paper records, and how to price them.
For Consultants
Managing HACCP records across 20 clients
A five-part system for consultants: standardise, hand back, tier, review, sign off.