Ensure the safety of your food products
Food operators must guarantee and improve the safety of food products. One of the key factors in achieving this objective is to carry out an analysis of the hazards associated with the process. This analysis is based on scientific and technical knowledge of the process, the product and the possible hazards for the consumer, both potential and emerging.
Currently, there are several continuously updated standards related to food safety management, such as the requirements related to HACCP food hygiene (regulation 852/2004) and the quality and food safety requirements established by large retailers and major brands to be their suppliers or by their own choice.