Compliance, hygiene, quality and HACCP audits — independent, measurable and actionable.
The IFS catering audit provides feedback on the implementation of hygiene standards, indicates potential food safety hazards and compiles a list of action points.
The HACCP audit app assists our auditors to standardize audits in galleys, store rooms and common areas. It includes bacterial and temperature tests, pictures and a to-do list. The results are summarized and approved by our team and the captain on the spot.
Audits are scheduled per vessel cycle with the superintendent and chief cook.
Kick-off with captain, head of department and chief cook to set expectations.
Systematic visual audit of galley, storerooms, mess rooms and refrigeration.
Temperature logging, bacterial swabs, HACCP logbook review and photo evidence.
On-the-spot to-do list with priorities, responsibilities and target deadlines.
Summary presented, action points agreed, report co-signed by auditor and captain.
“Every day we assist our clients by monitoring the catering on our vessels.”
Gwen De Permentier, Catering Auditor
Our audit team builds tailored audit programs per vessel type, fleet size and flag-state requirements — with transparent reporting and clear KPIs.