Management Systems for the safety of food
All of the activities that operate in the food industry are facing a vital challenge - the obligation to deliver “safe food” to their customers..
This applies to all the links in the food chain; starting from the producer, farmer, manufacturer, up to the owner of the restaurant, the shopkeeper and the hotelier, who are the last links of the food chain before the final recipient, the consumer! This is commonly refered to as ''from farm to fork''.
1. HACCP (Hazard Analysis and Critical Control Points)
HACCP is an innovative methodology, based on a series of unbreakable rules. It ensures the maximum protection of foods from every conceivable risk. It is applied to all levels of the food chain, with excellent results.
2. BRC- FSSC- ISO 22000:2018
BRC-FSSC 222000-ISO 22000 is a special study which certifies that a product meets all the recent regulations of hygiene and food safety.
BRC-FSSC 222000-ISO 22000 ensures the broad acceptance and success of a product in the market!