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We render appended services on a call basis and Annual Service Contract. Implementing food spoilage, infection controls & allergens management. HACCP implementation and microbiological hazard control. Layout design and review of food premises and gap Analysis. Healthy menu engineering, calories, and nutrient Counts. Food poisoning organism detection using ATP technology Quality programs from purchase to service Designing of cooking kitchen, facilities, and operations. Supplier selection of all foody materials and equipment. Personal hygiene, pest control, CIP training etc. Regulatory compliance for all kinds of food business Operators.

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