|
Coffee Shop / Sandwich Bar / Deli Counter
Small in stature does not mean small in standards. An appropriate HACCP manual for the smaller restaurant.
We have 20 years experience in establishing quality hygiene systems in the Irish Catering Sector and were one of the first to introduce HACCP into an Irish Restaurant in 1996. This sector is dominated by the owner operated establishment. Our manuals reflect the unique demands of this sector.
Key Benefits
 | A proved system |
| Easy to implement |
| Cost effective and Time efficient |
|
|
