Food safety consulting that protects every shift.

Turn hygiene, handling, storage, preparation, and records into controls your team can follow every shift.

Receive it safely.

Check suppliers, deliveries, condition, temperature, traceability, storage priority, and the information needed before food enters the operation.

Control the process.

Keep hygiene, separation, time, temperature, cleaning, allergens, equipment, and handling expectations clear at every stage.

Prove the routine.

Use practical checks, records, corrective actions, and supervision to show that controls are active, not simply documented.

Follow the food through the operation.

Food safety risk moves with the product. Useful control connects the supplier, premises, people, equipment, preparation process, transport, service, and customer.

Supply and receiving: Approved sources, delivery checks, traceability, packaging, temperature, condition, and rejection decisions are made clear.
Storage and preparation: Separation, stock rotation, thawing, handling, cooking, cooling, reheating, allergen control, and contamination prevention are considered together.
Premises and people: Hygiene, cleaning, pest control, waste, water, equipment condition, staff practices, and supervision support the process.
Service and transport: Holding, display, dispatch, delivery, vehicles, handover, and customer-facing controls protect food beyond the kitchen.

Assess

Review the premises, process, people, records, existing controls, and the points where food safety can fail.

Design

Shape procedures, checks, responsibilities, specifications, and records around the way the operation actually works.

Train

Brief the people responsible so they understand the control, the reason for it, and what to do when something is wrong.

Verify

Use inspections, reviews, testing where appropriate, and corrective action to confirm the system remains active.

Premises and process review

Practical assessment of layout, workflow, hygiene, storage, handling, temperature control, cleaning, waste, pests, and equipment.

Systems and records

Policies, procedures, monitoring checks, traceability, supplier controls, corrective actions, responsibilities, and review routines.

Readiness and improvement

Gap reviews, preparation for client or authority visits, corrective action planning, and support after findings or incidents.

Training and supervision

Role-relevant guidance for handlers, supervisors, managers, cleaning teams, drivers, contractors, and other responsible people.

Before the review begins.

Confirm the products, processes, premises, service model, transport arrangements, current concerns, and the standards the operation must meet.

Do you only work with restaurants?

No. Support can be shaped for hospitality, catering, retail, food preparation, storage, distribution, transport, and other operations where food safety controls are required.

Can you help us prepare for an inspection or audit?

Yes. A readiness review can identify gaps, organise evidence, prioritise corrective actions, and help responsible teams understand what must be maintained.

Can SMG help implement the system?

Yes. Support can continue through procedures, records, responsibilities, training, corrective actions, supplier controls, and routine verification.

Can training be delivered at our premises?

Yes, where appropriate. On-site training can connect food safety expectations to the actual layout, equipment, products, processes, and roles.

Where can food safety control break down?

Tell us about the premises, products, process, transport, and concern you need to resolve. We’ll help define the right support.

Plan a food safety review