Antoine Ghanem

Good quality control isn’t about checking everything, it’s about checking the right things. Many food producers try to watch too many variables, but what really keeps products safe and consistent is knowing which few parameters matter most and controlling them well. Just as important: if you don’t write it down clearly and correctly, it won’t help you during an audit or a recall. I help food businesses find their critical control points and set up simple, reliable ways to monitor, control and record them.​​​​​​​​​​​​​​​​

🍔 Most HACCP plans are written for inspectors, not for the person actually running your line. I build plans with your team, on your floor, in your language, so when an auditor walks in, nobody panics. That’s the difference. Ready to actually own your food safety process? 📞 Let’s talk

One contamination incident can shut down your entire operation, and no business is too small to be at risk. HACCP isn’t paperwork, it’s the system that stands between your product and a recall, a fine, or worse. As a food processing consultant, I work directly with food manufacturers, processors, and handlers to build HACCP plans from scratch by: - Identifying your specific critical control points - Setting measurable limits - Making sure your team actually understands and owns the process. I don’t hand you a template and walk away. I sit with your line supervisors, train your staff, and make sure your protocols hold up under a real audit. If your food safety system isn’t airtight, let’s fix that.