We assist companies in developing and implementing the following food safety management systems. Worldwide, countries are becoming more stringent in their surveillance and regulation of the food industry in an effort to protect consumers. The establishment of recognized quality and food safety programs in food processing or food service establishments enables them to successfully compete locally, regionally and internationally.

  • Good Agricultural Practices (GAP)
  • Good Manufacturing Practices (GMP)
  • Good Distribution Practices (GDP)
  • Hazard Analysis Critical Control Point (HACCP)
  • International Standards Organization ISO 22000:2005.
  • Food Safety System Certification 22000 (FSSC 22000) YUM! Private Standards
  • FDA Food Safety Modernization Act (FSMA) requirements

Food Safety is a priority as food-borne illnesses can cause the following effects on national economies:

  • Loss of productive work time;
  • Increasing cost of health care;
  • Costly surveillance programmes;
  • Loss of life;
  • Impact on vulnerable segments of the population, including children, the aged and low-income groups;
  • Impact on trade; and
  • Reduced food security.


Food Quality and Safety Audits

Audits of Food Processing and Food Service Establishments can assist food establishments wishing to upgrade or improve their quality and/or operating efficiency. e.g. GMP Audits, HACCP audits, Infrastructural Audits, FSSC 22000 audits, YUM! Audits, etc.

Plant and Equipment Layout, Recommendation, Sourcing, Commissioning and Optimization.

Scenario: Client wants to optimize their current location or build or outfit a new facility to meet GMP requirements.

Response: Food processors are supplied with information and expert assistance, related to the equipment they will require to perform or improve their production process. CARIRI can assess the intended location and existing infrastructure for food production or food service suitability.

CARIRI can also design a layout and food processors are assisted in determining, documenting and implementing a layout that abides by the requirements of good manufacturing practices and sound food safety practices.


Scenario: Client has no formal food safety training.

Response: Practical and theoretical training and workshops to provide participants with practical and theoretical knowledge and skills in areas related to food processing.  Topics are tailored to suit the interests of clients and participants in the food processing and food service industry. Training can be conducted at the client’s facility, hosted at CARIRI, offsite or even virtually.

Workshops are conducted on a wide range of product types (e.g. sauces, beverages, cured meats, dried products etc) and principles such as food spoilage and preservation, food additives, Labeling and Packaging, Safety and Quality systems, Good Manufacturing Practices (GMP), HACCP, Food Safety Risk Assessment, etc.

Troubleshooting Food Processing and Product-related Problems

We work quickly to analyze and resolve problems and make recommendations concerning any product/processing issue/requirement you may have.  Our goal is to have you operating at optimum efficiency and quality in the shortest possible time with minimum disruption to ongoing operations.

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