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HACCP Safety and Control

To protect themselves, multinational food manufactures, retailers and grocers are asking their suppliers to implement a Food Safety Management System.
The F&B sectors within the Hospitality market depend on HACCP programmes implementation to secure their flawless and healthy operation and maintain
a high level of Customer Trust.
HACCP is based on Seven Principles:
1. Conduct a Hazard Analysis
2. Identify the Critical Control Points
3. Establish Critical Limits 
4. Establish Monitoring Procedures 
5. Establish Corrective Actions 
6. Establish Record Keeping Procedures
7. Establish Verification Procedures 

and QualityGRowth ltd
can implement all Seven (7) for you successfully.


for Hospitality Qualitative Services

Excellence in HACCP ISO application

Benefits of HACCP

The primary purpose of a HACCP system is to protect people from food borne illness, but the benefits of the system also extend to the company.


    a HACCP based system

We go back a long way working with Statistical Process Control, Quality Control, and Management Systems, as back as 1982 in USA when Mr. Christos J. Gorgolis received the CHA accreditation by the AH & LA Institution.


Quality Growth Ltd, based in London, UK,

is a group of experienced auditors / inspectors with a long history of integrity, professionalism, and respect for our clients.


Our job is to conduct a fair, comprehensive objective audit and inspection that will determine if your management system, your process or your product is in conformance to a specified requirement.


The maturity level of our auditors / inspectors prescribes a conscious effort to raise the overall level of performance delivered by certification bodies and helps "de-mystify" the certification process, making it a positive and rewarding experience for your business.