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.

The objective?

  • Preventing the causes of non-conformities before they occur
  • Provide for appropriate corrective actions to minimise the risks if, even when preventive measures have been applied, non-compliance does occur.

What do we offer?

  • 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:

  • production
  • processing
  • packaging
  • distribution
  • warehouse
  • sales
  • administration

Normative references:

  •  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

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