Hygiene & Food Safety
We support you in the assessment and control of hygiene risks and the correct application of the relevant procedures.
“People have the right to expect that the food they eat is safe and fit for consumption”1.
For this reason, the obligation of self-monitoring through the HACCP system applies to all food business operators for a higher level of food safety.2,3.
Health and hygiene audits
Drafting HACCP plans
Food Safety Management Systems (IFS/BRC/ISO 22000)
Advice on food labelling and nutrition tables
What areas do we address?
To food companies dealing with food handling at all stages:
1 "Codex Alimentarius" CAC/RCP 1-1996 Rev 4-2003 - Recommended International Code of General Practices and Principles of Food Hygiene
2 Regulation (EC) 178/2002 - General principles and requirements of food law
3 Regulation (EC) 852/2004 on the hygiene of foodstuffs and Regulation (EC) 853/2004 on the hygiene of food of animal origin