Overview
Food safety is not a single inspection — it is a continuous system of prevention, verification and improvement. Neo Nosh Solutions helps food businesses design and implement that system using recognised frameworks (HACCP, ISO 22000, FSSC 22000, BRCGS, GMP and GHP), tailored to your products, processes and scale.
We work with businesses of every size, from street food vendors and startups to large manufacturers, restaurants and institutional kitchens, translating technical requirements into practical, implementable controls your team can own.
Industry challenges we solve
- Passing FSSAI inspections and closing food safety officer observations
- Preparing for customer, buyer or certification audits with confidence
- Controlling microbiological, allergen, chemical and physical hazards
- Documentation that is compliant on paper but disconnected from practice
- Recurring complaints, recalls or environmental positives with no clear root cause
Our approach
Every engagement follows the Neo Nosh methodology, adapted to your starting point:
- Consult & Assess — understand your operation and run a gap analysis against the relevant standard.
- Plan & Document — build a prioritised roadmap and the manuals, SOPs and HACCP plans to support it.
- Implement & Train — put controls into practice and train your team so the system is owned internally.
- Verify & Improve — audits, testing coordination and monitoring confirm results and drive improvement.
What's included
- Food safety system design (HACCP / ISO 22000 / FSSC 22000 / BRCGS)
- Prerequisite programmes (GMP, GHP, cleaning & sanitation)
- Allergen management, food defence and food fraud vulnerability assessment
- Traceability and recall systems
- Food safety culture programmes
Deliverables
- Gap analysis report and compliance roadmap
- Food safety & quality manual, SOPs and work instructions
- HACCP plan with monitoring and verification procedures
- Audit reports, corrective action plans and training records
Frequently asked questions
Which standard is right for my business?
It depends on your customers, markets and risk. We start with a short assessment and recommend the most practical route — often FSSAI compliance and HACCP first, then ISO 22000, FSSC 22000 or BRCGS as buyer requirements demand.
Do you help with the audit itself?
Yes. We prepare you through gap analysis and pre-certification audits, and support you during certification-body or customer audits. Certification is issued by an independent certification body, not by us.
Can you work with small or informal operations?
Absolutely. We believe food safety should be accessible to businesses of every size, and we scale documentation and training to fit street food vendors, startups and single outlets.