What this covers
Most sweets factories do not have a quality problem — they have a consistency problem. The same product tastes different across shifts, wastage is invisible, and nobody can say exactly why.
A factory audit puts numbers and evidence against all of it.
The walk-through
- Raw material handling — receiving, inspection, storage conditions, FIFO discipline
- Production line — batch sizes, temperatures, timings, equipment condition, bottlenecks
- Hygiene & GMP — personal hygiene, cleaning schedules, pest control, zoning
- Manpower — skill levels, shift structure, supervision gaps, training needs
- Quality control — what is being checked, what is being missed, record keeping
- Wastage — where product is lost, and what it is costing you every month
What you receive
A written report listing every finding, ranked by impact and effort, with a clear owner and timeline against each item. No jargon, no theory — just what to fix and in what order.