OCCUPATIONAL HEALTH & SAFETY SURVEYS

We offer the following occupational hygiene surveys:

• Dust
• Ergonomics
• Extremes of Temperature
• Illumination
• Indoor Air Quality
• Noise
• Ventilation
• Vibration

Risk Assessments

Risk assessments are conducted in order to identify hazards in the workplace, assess their potential risks to health and determine appropriate control measures to protect the health and wellbeing of workers. We offer the following risk assessments:

• Biological
• Chemical
• Fire
• Health
• Safety

LEGAL COMPLIANCE AUDITS

Legal compliance audits assist organisations to conduct a comprehensive review of their adherence to regulatory requirements. Through the audits, we assist companies to establish present legal compliance status and provide practical guidance to achieve the required legal requirements.

SAFETY HEALTH & ENVIRONMENT

Implementation of SHE systems assists organisations in reduction of incidents in the workplace. We assist companies and industries in the design, development, implementation and maintenance of SHE programmes and systems.

FOOD SAFETY & HYGIENE AUDITS

The purpose of the Food Safety and Hygiene inspection and audits is to identify contraventions and ensure compliance with the Public Health Act 2013, the Food Control Act 1993, and other related food safety legislation, and also to identify potential risks arising from activities of food processing. During our audits, we evaluate controls, make relevant recommendations and assess if appropriate implementation is being done. Our audits cover the following areas as applicable:

• Microbiological analysis of food samples, hand and surface swabs
• Food preparation
• Food storage
• Temperature controls during storage, cooking, processing, cooling, reheating and preparation
• Housekeeping
• Pest control
• Personal hygiene.
• Structure, equipment, lighting, ventilation, water supply, ablution facilities, staff rooms, external building yards, waste storage and transportation.

HACCP IMPLEMENTATION

HACCP is a preventive control measure designed to ensure food safety by anticipating and preventing food hazards associated with ingredients and processing rather than relying on inspection systems and finished product testing. It incorporates safety into the food product and process by which it is produced, ensuring the continual production, processing, distribution and marketing of safe foods. The HACCP system implementation consists of the following seven steps:

• Identify and assess hazards.
• Identify critical control points (CCPs).
• Establish critical limits.
• Establish monitoring procedures.
• Establish corrective action.
• Establish a record keeping system.
• Establish verification procedures.