Services

All services may include a site visit or visits to determine the needs of your operation, and all required COVID-19 protocols will be followed. If your needs are outside the listed services, please send your request via the Contact Us page. CarlySullivanProject will work with you to meet your needs and deliver the best possible outcomes.

Pest Control and Sanitation

Written plans and applied programs for the control of flying and crawling insects and rodents using sanitation controls and structural evaluations. For use as a supplement to your current licensed pest control program. Plans may be pest specific or holistic for your operation.

Occupational Safety

Applied trainings and written plans for controls in occupational safety, including: Bloodborne pathogens, hazard communication standard, general workplace safety, improving safety culture, reducing workplace injuries. Trainings may be used at all levels of a team to meet OSHA standards or to reduce losses due to injuries.

COVID-19 Safety

Written plans including the most up to date guidance from the Centers for Disease Control and Prevention and your local regulatory authority, or verification your current plan meets requirements.

Food Safety Auditing

An FDA food code rules based food safety audit, including any specific regulatory requirements for your jurisdiction. Audits can be conducted with a scoring system of your preference, and conducted at a frequency to best support continuous improvement.

Food Borne Illness Complaint Investigations

Conduct on premise and preliminary investigations to claims of foodborne illness to determine if health department intervention is necessary. Investigations include on site assessment, hazard identification, recommendations for corrections, product sampling for pathogens, and continuous improvement.

Food Safety Management Systems

Comprehensive written food safety management systems, including SOPs for every step in the flow of food. HACCP plans for specialized processes, including reduced oxygen packaging, acidified foods for shelf stability, and more. Includes onsite training of the processes, team development, implementation plans, and engagement with local regulatory authorities.