New challenges in quality and safety have led the food industry to implement new systems to guarantee the health and safety of its products.
The risk of food poisoning and its ethical, economic and image consequences are sufficiently high that any organisation involved in the food chain must minimise the likelihood of its occurrence.
Likewise, the constant stricter European, state and regional regulations on Food Safety throughout the whole chain (from primary production to the end consumer) requires continuous adaptation of production systems.
- Healthy products.
- Compliance of the health and hygiene legislation.
- Evidence of objective efficacy (based on performance).
- Access to large distribution customers and operations.
- Knowing which is the most appropriate benchmark for each organisation.
- Establishing fluid communication with the Administration.
- HACCP System
- ISO 22000.
- International Food Standard (IFS).
- British Retail Consortium (BRC).
- General Health Registry / Health Authorisation to Operate.
- Trazability systems.
- Guarantee marks.
- Integrated production.
- Ecologic production.
- Maintenance of the implemented systems.
- Food law update service.
- Intern audit.
- Implementation of Management Systems (Food Safety, Quality, Environment, Occupational Risk Prevention, ERP, etc.).
- Certification support: management and processing of certification applications with certification entities.
- Subsidies and aids: information, advice and management of the processing of subsidy dossiers that complement aids for this type of project.
- Training and qualification of internal auditors and food safety officers, staff training and awareness days.
- Official training of food handlers and development of training plans.