Hygiene and Food Safety
Food Hygiene and Safety involves a set of food handling standards – including production, transport, storage and distribution – whose objective is to ensure its organoleptic characteristics (physicochemical, microbiological and sensory characteristics) in order to allow the consumption of food without health risks.
The technicians who work at TRASESA are specialized in Hygiene and Food Safety, having extensive experience in this area and being prepared for the challenges of your company!
The Diagnostic Audit consists of a visit to the Client’s premises that generates data that enable the verification of the initial situation regarding compliance with the required requirements and provides information on the starting point and the necessary adjustments for the correct implementation of HACCP.
with current legislation.
of public health – reducing the risk of foodborne illnesses.
more efficient, and as such, less likely to occur failures and accidents.
in the hygienic quality of food products, reducing risks for consumers and ensuring their safety.
technical and human resources.
Greater confidence and improvement
product/service quality, before official authorities, economic agents and consumers in general.