We analyse the company’s operational situation and implement the Hazard Analysis and Critical Control Points System (HACCP); at every stage of food preparation we identify the factors that may pose a risk to consumer safety and we put in place the measures necessary to prevent them and ensure the maximum peace of mind for the final consumer and the firm.

To achieve this, we draw up an internal audit handbook and train food company employees.

FOOD HYGIENE (Legislative Decree No.193/07 and Regulation (EC) 852/2004 implementing HACCP procedures)

  • Analysing the company’s operational situation;
  • Implementing the HACCP System; this system aims to protect consumers by ensuring the safety of food preparation. The system assesses at each stage of the food preparation management the risks that could affect safety and implements the most suitable preventive actions;
  • Drafting an internal audit handbook;
  • Training food company employees.