Our Services

 

 

We offer a range of services:

 

       Economic appraisal of systems options incorporating capital and recurrent costs

 

       Development of strategic operational plans

 

       Transition planning and commissioning to enable staged, operational change

 

       Food service equipment specification and selection

 

       Menu design with a focus on nutrition, food safety and food quality

 

       Menu reviews and analysis against national  and state benchmarks and best practice

 

       Development of HACCP / Food safety plans that demonstrate due diligence and, if required, meet certification requirements to CODEX HACCP and ISO22000:2005

 

       Facility-specific training programs including food safety training

 

       Problem-solving for health care and associated services focusing on standards, including menu standards and environmental sustainability, systems and operations.