Food Hygiene and Safety involves a set of rules for handling food – including production, transport, storage and distribution – the aim of which is to guarantee its organoleptic characteristics (physico-chemical, microbiological and sensory characteristics) so that food can be consumed without risk to health.
How does it works?
The Diagnostic Audit consists of a visit to the client’s premises that generates data to verify the initial situation in terms of compliance with the requirements and provides information on the starting point and the adjustments needed to correctly implement HACCP.
- Compliance with current legislation;
- Prevention of public health – reducing the risk of food-borne illnesses;
- More efficient self-control actions and, as such, less likelihood of failures and accidents;
- Improving the hygienic quality of food products, reducing the risks to consumers and guaranteeing their safety;
- Optimisation of technical and human resources;
- Greater confidence and improved product/service quality in the eyes of official authorities, economic agents and consumers in general.