Chef Jim Noble - Roosters   “I’ve been working with HACCP RAMPS consultants for the past 3 years and couldn’t be more pleased. The knowledge and experience that this group brings to the HACCP process has provided both product and cost savings for my business. I was given a deadline to have a new plan implemented. The date was met. They are always just a phone call away to answer or help us deal with issues that may arise. I would definitely recommend HACCP RAMPS consultants to chefs or owners that are ready to elevate their offerings while doing so in a way the protects public health”.

Chef Jim Noble - Roosters

“I’ve been working with HACCP RAMPS consultants for the past 3 years and couldn’t be more pleased. The knowledge and experience that this group brings to the HACCP process has provided both product and cost savings for my business. I was given a deadline to have a new plan implemented. The date was met. They are always just a phone call away to answer or help us deal with issues that may arise. I would definitely recommend HACCP RAMPS consultants to chefs or owners that are ready to elevate their offerings while doing so in a way the protects public health”.

Chef Joe Kindred   HACCP Ramps has been a great addition to our team at Kindred. Kris and Michelle are two of the most knowledgeable foodservice professionals in our business and we are grateful to have teamed up with them on our restaurants Kindred and Hello, Sailor"

Chef Joe Kindred

HACCP Ramps has been a great addition to our team at Kindred. Kris and Michelle are two of the most knowledgeable foodservice professionals in our business and we are grateful to have teamed up with them on our restaurants Kindred and Hello, Sailor"

Chef Chris Coleman   When we opened The Asbury, we knew we needed to cook en sous vide to achieve the type of results we were aiming for. We also knew we needed a variance and HACCP plan to do so under Mecklenburg County Health code. Michelle was professional, easy to work with, and wrote and submitted a custom plan for our needs very quickly. The variance was granted, and we were able to utilize sous vide cooking legally and successfully, and our guests were thrilled with the results.

Chef Chris Coleman

When we opened The Asbury, we knew we needed to cook en sous vide to achieve the type of results we were aiming for. We also knew we needed a variance and HACCP plan to do so under Mecklenburg County Health code. Michelle was professional, easy to work with, and wrote and submitted a custom plan for our needs very quickly. The variance was granted, and we were able to utilize sous vide cooking legally and successfully, and our guests were thrilled with the results.

Chef Ben Philpott   “With their recent HACCP Ramps joint venture, Kris Reid & Michelle Graham are among the first to provide the much needed service of creating (and getting approval for) the specific HACCP Plans & Variances that suit the operational needs of their clients. Since North Carolina first announced introduce a more more substantial protocol relating to certain food prep & execution techniques in 2013, there has been a continuous evolution of what is required by all restaurants and food establishments. These requirements, while necessary, can be a lengthy process that make it difficult of owners, GM’s and chefs to take on in addition to running their businesses.  Given the wide range of their collective experience across the industry, reputation and relationships, Kris & Michelle work closely with their clients in learning and understanding their operational model and use that to create custom plans based on those respective needs. THey are very organized in keeping the client in the loop and quick to ask for any follow up information, but for the most part, they facilitate the necessary state-sanctioned approvals on behalf on their clients which in invaluable."

Chef Ben Philpott

“With their recent HACCP Ramps joint venture, Kris Reid & Michelle Graham are among the first to provide the much needed service of creating (and getting approval for) the specific HACCP Plans & Variances that suit the operational needs of their clients. Since North Carolina first announced introduce a more more substantial protocol relating to certain food prep & execution techniques in 2013, there has been a continuous evolution of what is required by all restaurants and food establishments. These requirements, while necessary, can be a lengthy process that make it difficult of owners, GM’s and chefs to take on in addition to running their businesses.

Given the wide range of their collective experience across the industry, reputation and relationships, Kris & Michelle work closely with their clients in learning and understanding their operational model and use that to create custom plans based on those respective needs. THey are very organized in keeping the client in the loop and quick to ask for any follow up information, but for the most part, they facilitate the necessary state-sanctioned approvals on behalf on their clients which in invaluable."

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