Part 2. The Food Safety Management Guide is the main document of the management system, which establishes requirements that allow an enterprise to: a) plan, implement, use, maintain and update a food safety management system aimed at supplying products that, if used for intended purpose, are safe for the consumer; b) demonstrate compliance […]
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Part 1. Food safety is associated with the presence of hazards in food at the time of consumption (consumption by the consumer). Since the dangerous factor of the food product can appear in any link in the food chain, adequate management throughout the food chain is essential. So, food can be secured by the […]