Poultry, Ice, Ham, Margarine,
Our experience over several years of catering audits for the airline industry has allowed us to gather information on the importance of a good monitoring process. The food supplier audit program was developed to fill an enormous gap in the marketplace and complete the circle of a thorough food safety evaluation and monitoring process to ensure that customers will obtain a quality and safe product. HACCP and GMP are the basis on which these guidelines were developed for the specific needs of a Food Provider. This program represents an adequate and complete control of the food product throughout the chain of production with a focus on quality management and improvement.