Hygiene Monitored (HM) Program

Restaurant Manager Talking to Professional Chef

The Hygiene Monitored (HM) Mark

The Hygiene Monitored (HM) mark confirms that a food facility had been audited by SGS for food safety, and the implementation and monitoring of good hygiene standards.

The HM mark offers you visual confirmation that the food facility has a credible hygiene and food safety culture that has been independently verified by SGS – the world’s leading provider of certification, inspection, verification and testing.

The Hygiene Monitored Program is a global, independent, checklist-based audit system, specifically designed for businesses in the food service sector.

Delivering Good Hygiene and Food Safety Practices

To achieve the HM mark, the facility is audited by SGS to cover a number of areas for your peace of mind, including:

  • Regular food safety and hygiene audits
  • Environmental monitoring
  • Cleaning and disinfection practices
  • Sampling and testing regime
  • COVID-19 Control measures

COVID-19

In response to the COVID-19 pandemic, the HM program includes a dedicated addendum covering compliance with the WHO (World Health Organization) COVID-19 guidelines. With this addendum the facility demonstrates its commitment to implement and maintain relevant standards and provide you with the confidence and reassurance you need while in the premises.

SGS Expertise

SGS is the world’s leading inspection, verification, testing and certification company, established in 1878 and based in Switzerland. As an independent service provider, SGS operates a global network of testing laboratories with expertise, experience and global reach.

Implementing the Hygiene Monitored Program

The SGS Hygiene Monitored program addresses the needs of the food service, retail and hospitality industries, such as restaurant operations, fast-food outlets, supermarkets/convenience stores and catering units who are focused on delivering measurable improvement in hygiene and food safety standards.

Contact our experts to learn how to implement the Hygiene Monitored Program in your premises.

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