Safe Food. Hygienic Sites. Verified Every Step.
Food safety depends on what happens every day in plants, kitchens, warehouses and vehicles. Independent inspection shows you whether hygiene, temperature control and good manufacturing practices are really in place, at your own sites and at your suppliers.
ITA food safety inspectors check sites and products against your requirements, applicable food law and recognised good practice, and give you graded findings with clear corrective actions.
1. Our Food Safety Inspection Services
A. Hygiene & GMP Inspections
We assess whether premises, equipment and practices protect food from contamination.
- Building, layout and maintenance condition.
- Cleaning and sanitation standards and records.
- Personal hygiene and staff practices.
- Pest control arrangements.
- Segregation of raw and ready-to-eat products.
- Allergen controls.
- Water, waste and drainage.
B. Food Safety System Verification
We check that HACCP and prerequisite programmes are implemented as documented.
- Review of the HACCP plan and critical control points.
- Monitoring records and corrective actions.
- Calibration of thermometers and measuring equipment.
- Traceability test.
- Training records.
C. Product Inspection & Sampling
We inspect finished products and draw samples for laboratory analysis where needed.
- Visual and sensory checks.
- Labelling, date coding and shelf life verification.
- Packaging integrity.
- Sampling for microbiological, chemical or allergen testing.
- Review of certificates of analysis.
D. Cold Chain & Storage Inspection
Temperature control is critical for chilled and frozen foods. We verify storage and transport conditions.
- Cold room and freezer temperatures and records.
- Stock rotation (FIFO/FEFO).
- Storage hygiene and segregation.
- Vehicle condition and temperature during loading.
E. Outlet, Kitchen & Catering Audits
For restaurants, hotels and catering operations, we carry out unannounced or scheduled audits against your brand standards and food safety requirements.
- Food handling and cooking temperatures.
- Hot and cold holding.
- Kitchen and equipment cleanliness.
- Staff hygiene and training.
- Branch scoring and comparison.
2. What We Inspect Against
Every assignment is designed around the requirements that actually apply, which may include:
- Your food safety and brand standards.
- Applicable food safety legislation in the country of operation.
- Codex Alimentarius general principles of food hygiene and HACCP.
- Requirements of ISO 22000, FSSC 22000 or BRCGS where relevant.
- Customer and retailer codes of practice.
3. How We Deliver Our Services
Step 1: Understanding Your Requirements
You tell us what needs to be inspected, where, when and against which requirements. Useful documents include purchase orders, specifications, drawings, approved samples and acceptance criteria.
Step 2: Inspection Plan
We prepare an inspection plan defining:
- Scope and objectives.
- Reference requirements and checklist.
- Sampling plan and acceptance criteria.
- Tests to be performed or witnessed.
- Date, location and reporting timeline.
Step 3: Assigning a Qualified Inspector
We assign an inspector with the right technical background for the product, process or site, and in the right location.
Step 4: On-Site Inspection
The inspector carries out the agreed checks, collects objective evidence and photographs, and discusses any immediate concerns with you.
Step 5: Reporting
You receive a clear report with the result, the findings classified by severity, and photographic evidence, within the agreed timeframe.
Step 6: Follow-up
Where needed, we verify corrective actions or carry out a re-inspection.
4. What Your Report Contains
- Site and scope details.
- Graded score or rating against the agreed checklist.
- Findings classified by risk.
- Photographic evidence.
- Corrective action list with priorities.
- Comparison with previous inspections, where applicable.
5. Industries & Products We Cover
- Food and beverage manufacturers.
- Central kitchens and catering companies.
- Restaurants, cafes and hotels.
- Food warehouses and cold stores.
- Supermarkets and retail outlets.
- Food importers and distributors.
6. Global Coverage
We provide specialist inspectors and auditors anywhere in the world. Tell us the country and site, and we will coordinate the appropriate technical resources for your assignment.
7. Why Choose ITA?
Qualified Inspectors
Assignments are handled by inspectors and auditors with relevant technical knowledge and practical experience.
Tailored Checklists
We inspect against your actual requirements, not a generic checklist.
Independent & Objective
Findings are based on evidence and reported impartially.
Clear, Fast Reporting
Reports are photo-documented, easy to act on and delivered within the agreed timeframe.
International Reach
We coordinate inspections in different countries through appropriate technical resources.
Follow-through
We can verify corrective actions and re-inspect, so problems are closed, not just reported.
8. Who Can Benefit From This Service?
- Food business owners and quality managers.
- Restaurant and hotel groups with several branches.
- Retailers monitoring their suppliers.
- Food importers verifying foreign suppliers.
- Franchise owners.
9. Frequently Asked Questions
Can inspections be unannounced?
Yes. Unannounced inspections give the most realistic picture and are common for outlets and suppliers. We agree the approach with you in advance.
Do you test food samples?
We draw samples and coordinate testing with suitable laboratories, then review the results for you.
10. Request an Inspection
Tell us what needs to be inspected, where and when, and the requirements that apply. Our team will propose a suitable scope and send you a quotation.