What is food safety?

Measures for hygiene and food safety are a set of principles, rules and procedures to ensure a high level of protection of human health and consumer interests in relation to food, including traditional products.

All food businesses involved at any stage of production, processing, storage, and/or distribution of food, should ensure food security through the implementation of a HACCP system (Hazard Analysis Critical Control Points).

Food safety systems (HACCP)

The HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized methodology for the identification of critical steps where food hazards may occur, as well as exercising effective control on them. The implementation of HACCP is a response to the General rules of hygiene for Foodstuffs listed in the CODEX ALIMENTARIUS, to Regulation (EC) No 852/2004 of the European Parliament and of the Council of April 29, 2004 and other national and Community legislation.

Smart HACCP

The SMART HACCP is a food safety management system, that full and informative, all issues related to the food safety system HACCP, their implementation and the main prerequisite programs required legally, including training of handlers in food safety, code of practice, cleaning plan, among others.

Audits to the food safety system (HACCP)

Any HACCP system requires regular audits which aim to verify the level of compliance of HACCP system with the established principles and requirements for your application. After the completion of the audit is prepared a report highlighting the non-conformities detected, as well as the possible solutions to the same.

Needs assessment audits

Reflected in an audit which includes facilities and equipment and procedures, in order to verify the level of compliance with legal requirements (community and national). The audits are accompanied by a report, with technical advice, simple, succinct and clear, where are listed all the non-conformities detected.

Audits of facilities and equipment

Is an audit focussed on legal aspects that the facilities and equipment must satisfy. After completion of the audit shall be prepared a report containing technical opinion, simple, succinct and clear, where are listed all the non-conformities detected.

Monitoring food procedures audits

Is an audit that relates the procedures undertaken in the preparation of foodstuffs with legislation (national and community) as well as with the recommendations of the codes of good practice. After the completion of the audit shall be prepared a report containing technical opinion, simple, succinct and clear, where are listed all the non-conformities detected.