Raising Standards in
Food Safety
Professional Food Safety & Hygiene Audits for restaurants, hotels, cloud kitchens and hospitality businesses. Structured. Evidence-based. Action-oriented.
Audit. Train. Improve. Assure.
Quick Audit Estimator
Select your facility to preview audit scope
- Estimated Audit Duration: 4–6 Hours
- Focus: Storage, Hygiene, SOPs & Temperature Records
- Includes non-conformance report & re-audit
Who We Are
Built for Excellence in Food Safety
Hyginexa is a food safety and hygiene auditing company helping restaurants and hospitality businesses identify risks, strengthen operational practices, and build a lasting culture of food safety.
Our approach combines structured assessments, documented observations, evidence-based findings, and practical corrective-action recommendations.
We work with restaurants, cafés, bakeries, cloud kitchens, catering businesses, hotels and food-service operations that want to improve standards and reduce risk.
Identify Risks
Uncover hidden food safety and hygiene risks before they become critical inspection failures.
Strengthen Systems
Build robust daily practices, temperature logs, sanitation regimes, and staff operational discipline.
Drive Improvement
Actionable non-conformance reports paired with practical timeline-based corrective actions.
What We Offer
Our Core Services
Focused expertise to help food businesses operate with clarity and confidence.
Food Safety & Hygiene Audit
Comprehensive on-site audits covering personal hygiene, storage, temperature control, preparation, cleaning, pest control, documentation and more.
Corrective Action Support
Clear non-conformance reports with prioritized corrective actions, responsible persons and target timelines.
Re-Audit & Follow-up
Verification audits to confirm that corrective actions have been effectively implemented.
Food Safety Training
Practical training programs for food handlers and supervisors to build stronger daily habits.
HACCP & SOP Support
Guidance on HACCP principles, documentation systems and standard operating procedures.
Ongoing Compliance Monitoring
Monthly or quarterly monitoring programs to maintain standards and track continuous improvement.
Actionable Reporting
How CAPA Audit Interventions Work
Walk-in Chiller Holding at 9°C (Standard: ≤ 4°C)
Raw dairy and meat items stored without calibrated temperature logs or automated alert logs.
Immediate Thermostat Recalibration & SOP Setup
Re-gasketed chiller doors, instituted twice-daily shift temperature monitoring sheets, and retrained staff handlers.
Shared Cutting Boards for Raw & Cooked Produce
Prep stations lacked color-coded chopping board segregation, risking allergen and bacteriological cross-contamination.
HACCP Color-Code Matrix Commissioned
Deployed standardized color boards (Red: Raw Meat, Green: Produce, Yellow: Poultry) with visual posters placed above prep counters.
Unsealed Drains & Missing Fly Killer Placement
Uncapped floor gullies near waste receiving stations permitted pest harborages.
Physical Pest Defense Barrier Established
Fitted stainless steel mesh drain covers and relocated UV insect traps away from open food preparation tables.
Audit Scope
Sample 100-Point Audit Checklist
A transparent look at the core parameter categories our certified auditors inspect on site.
- Critical Walk-in chillers operating strictly at or below 4°C with twice-daily written or digital log verification.
- Standard Deep freezers maintained at or below -18°C with clear FIFO stock rotation date tags.
- Critical Calibrated probe thermometers available and disinfected before/after measuring cooked food core temperatures.
- Critical Handwashing sinks equipped with sensor/knee taps, antibacterial soap, and single-use paper towels.
- Standard Food handlers wearing clean aprons, hairnets, and zero jewelry or nail polish during prep.
- Critical Valid medical fitness certificates and typhoid vaccination records on file for 100% of kitchen staff.
- Critical Strict color-coded chopping board & knife separation for raw meats, seafood, cooked items, and veg.
- Standard Prepared food stored covered and elevated at least 6 inches above floor level.
- Critical Allergen management SOPs and cross-contact prevention protocols in active use.
- Critical Fly insect traps operational, clean, and positioned away from direct prep lines.
- Standard Drainage gullies covered with removable stainless steel mesh screens to prevent rodent entry.
- Standard Commercial waste bins pedal-operated, covered, and emptied regularly during shift turns.
60-Second Food Safety Readiness Self-Assessment
Answer 4 quick questions to get an instant hygiene risk indicator for your kitchen.
Engagement Options
Audit Packages
Choose the level of support that matches your current needs.
Essential
One-time Audit
- Full site inspection
- Structured checklist assessment
- Photographic evidence
- Detailed audit report
- Corrective action plan
Professional
Audit + Follow-up
- Everything in Essential
- Detailed corrective action plan
- Staff briefing support
- Follow-up verification
- Re-audit included
Annual Assurance
Ongoing Partnership
- Multiple scheduled audits
- Quarterly monitoring
- Corrective action tracking
- Management reports
- Priority support
Investment vs Protection
Non-Compliance Penalty & Risk Calculator
Estimated Revenue Lost to Forced Closure:
A single preventative audit costs a fraction of 1 day's lost revenue.
How We Work
Our Audit Process
Enquiry & Discussion
We understand your operation, scope and requirements.
Proposal & Engagement
Clear proposal, scope of work and formal engagement.
On-site Audit
Structured assessment with evidence collection and observations.
Report & CAPA
Detailed findings, scoring and prioritized corrective actions.
Follow-up & Closure
Verification of actions and continuous improvement support.
Questions?
Frequently Asked Questions
No. Our auditors conduct silent observational audits during preparation or off-peak hours without interrupting your cooking staff or food service.
Comprehensive audit reports with photographic evidence and prioritized corrective action plans are delivered within 48 to 72 hours.
Yes. Our Professional and Annual Assurance packages include formal re-audits to verify that all non-conformances have been fully resolved.
Get Started
Request a Food Safety Audit
Ready to strengthen your food safety and hygiene standards? Reach out to us. We will respond promptly to discuss your requirements.