Conduct Gap Analysis Understand the clients' requirements Introduce the ISO 22000:2005 to the management and staffs Conduct detail site Inspection to client's premise Examine the existing infra structure, including zoning design, water supply & drainage arrangement, Lighting & ventilation, equipment set up, material flow, etc. vs the standard of ISO 22000:2005 Produce gap analysis report Recommendation of site improvement Base on the gap analysis report, we suggest altering, modifying and or increasing the existing provisions of the premises to ensure food safety Estimate the budget for the necessary upgrade/modification work in order to meet the ISO 22000:2005 standard Establish the ISO 22000:2005 Food Safety Management System To establish a Food Safety Management System to meet the client’s needs Provide all the samples of document and forms related to the system Formulate auditing program with client and certificate organization Organize and provide training to both administrant and operational staff Provide on-site guidance to enhance the staffs’ sense of food hygiene Assist clients to practice the ISO 22000 Accompany client during the ISO 22000:2005 certification auditing Accompany the auditor of certificate organization and the client during the auditing Provide the improvement suggestions to the unqualified items, which are defined during the auditing Assist to submit the improvement report to the certificate organization Assist to apply under the Scheme to FEHD Assist the food premises to exclude from the Demerit Point System. After FEHD accept the application, the food premises will be listed on the "Obtained ISO 22000 Certification" by FEHD. The name and address of those food premises will be listed on the web-site of FEHB, as an encouragement.