Regulation (CE) 852/2004, regarding hygiene of food products, requires the application of procedures based on the APPCC system, so that food businesses identify any crucial aspects of their activity which can be of importance to guarantee food hygiene and ensure that appropriate effective systems of control are implemented, according to the principles on which the system Hazard Analysis and Critical Control point (APPCC) is based. These requirements have been transferred to different Spanish specific regulations.
Therefore, we provide to all our customers an important advisory service adaptation of their processes and products to the changing reality of food industry, to new consumer preference, to the evolution of regulations and industry regulation, changes in identification standards and labeling, additives, implementing improved techniques and quality assurance, like the APPCC system or appropriate hygiene practices. At the same time, we support our clients in the processes of official inspection and audit by the competent health authority.
- Health records from food industries.
- Self control systems (General hygiene plans and Hazard analysis and Critical Control Points).
- Food business certifications and audits.
- National studies: evaluation and calibration menu and nutritional recommendations.