What we put in place
- Hazard analysis of your menu, kitchen layout and suppliers.
- Critical control points: receiving, storage, cooking, cooling, holding and reheating.
- Written procedures and simple daily logs (temperatures, cleaning, deliveries).
- Hygiene and cleaning routines for kitchen, bar and storage.
- Supplier checks and labelling for prepared food.
Staff training
Short, practical sessions for chefs, cooks, bartenders and managers in Georgian, Russian or English. Each person knows what to check, what to write down and what to do when something is out of range.
Inspection readiness
We review the kitchen the way an inspector would, fix the gaps and leave you with a folder of procedures and records that matches what happens on the floor. For new venues, we build HACCP into the kitchen set-up from the start.
Who it is for
Restaurants, hotel kitchens, cafés, bakeries, canteens and catering kitchens — whether you are opening a new venue or bringing an existing one up to standard.
Questions
What is HACCP?
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Hazard Analysis and Critical Control Points — a food safety system that identifies where food can become unsafe and puts controls and records at those points.
Do you work with existing restaurants or only new ones?
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Both. Existing kitchens usually need a review, written procedures and training; new venues get HACCP built into the set-up.
In which languages is the training?
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Georgian, Russian or English — whichever your team works in.
Other services