Certain high risk culinary processes like sous vide, vacuum packaging, curing, smoking and fermentation require regulatory approval. Regulatory approval can be demanding.

Requirements like HACCP plans, variances, licensing, increased inspections and increased training can really burden an operation. We’ve been there.

That’s why we use a holistic approach to help create food safety systems that don’t increase your overhead or make it hard to follow the rules. We make food safety easier.