Food Safety Readiness Assessment
For an upcoming inspection, internal review, or a clearer picture of your current controls.
- Operational walkthrough and records review
- Prioritized gaps and practical next steps
- Focused follow-up on corrective actions
Ways to work together
Focused help, matched to your need.
Start with a defined project or bring in ongoing support. Each engagement is scoped around your operation and its current risks.
HACCP and Documentation Project
For teams developing a plan or bringing procedures and daily records into line with practice.
- HACCP plan and program development
- SOPs, monitoring forms, and verification steps
- Implementation guidance for your team
Fractional Food Safety and Compliance Support
For growing or multi-location teams that need consistent leadership without a full-time hire.
- Recurring reviews and improvement priorities
- Support for training and corrective actions
- Coordination across multiple locations
Who we serve
Built for food service operators.
Independent restaurants, restaurant groups, hotels, and hospitality food-service operations that need clearer procedures, stronger inspection readiness, or consistent practices across sites. We provide on-site support and take on documentation, audit preparation, and follow-up work remotely where appropriate.
Find your starting point
What needs attention now?
Select the challenge closest to your situation to see a practical place to begin.
Your priority
01 / READINESS
Know what an auditor will see.
A structured mock inspection or gap assessment helps your team identify weak controls, missing records, and inconsistent practices while there is time to act.
- Walk through operations and records
- Prioritize findings by practical risk
- Leave with a clear action plan
From the founder's audit experience
Problems we know how to investigate.
Real types of findings encountered in food operations, with identifying details removed.
Pest-control gap
A missing monitoring point near a receiving bay raised questions about coverage and verification. The useful response goes beyond replacing the device: confirm the site map, inspection frequency, and follow-through.
Measurement discrepancy
A process display disagreed with a calibrated reference instrument. That called for a documented check of the equipment, the verification method, and whether prior readings could be trusted.
Unreported equipment change
Equipment had changed while procedures and oversight still reflected the previous setup. The underlying issue was change control: who reviews, records, and communicates a change before it affects the program.
These are anonymized examples from Abdullah Hajar's audit work. They are not presented as Najm Compliance client engagements or claimed outcomes.
Meet the founder
Abdullah A. Hajar
Founder & CEO | Fractional Food Safety & Compliance Leader
Abdullah founded Najm Compliance to make food safety requirements usable in daily operations. He brings more than 15 years of project and quality management experience, along with hands-on food and halal auditing. His work centers on objective evidence, practical corrective actions, and systems that teams can maintain after the audit ends.
ISO 19011 Lead AuditorHACCP certifiedFSSC 22000 Lead AuditorISO 9001 Internal AuditorLean Six Sigma Black BeltMSc, Project Management
Let's talk
Tell us what you're working through.
Share a little about your operation and the help you need. Your answers will be placed in an email draft addressed to Najm Compliance, ready for you to review and send.
Prefer to write directly? info@najmcompliance.com
On-site and remote support available