1. Conduct Food Safety Meeting once every 3 months and keep minutes. (Attention: Mr Bounlam)
2. Conduct Internal Audit at least once every 12 months and keep records. (Attention: Mrs Thongsamay)
3. Monitor performance of CCPs and OPRPs daily and send water samples for analysis monthly. (Attention: Mr Lasavong & Mrs Thongsamay )
4. Medical check-up for staff once every 3 years. (Attention: Mrs Thongsamay)
5. Continuous monitoring of Pest Control and keep record. (Attention: Mrs Thongsamay)