Food safety

Of all those related to the field of hygiene and safety, food incidents are the most frequent, hence the importance of controlling the entire process. The process includes from before the entry of these food products in the establishment (selection process of suppliers based on certification criteria according to hygiene requirements, staff training, kitchen infrastructure, work procedures, documentation), until after consumption of food, as they are still in place procedures such as traceability or improvement through the analysis of the verification activities of the system. The verification activities and controls are contemplated and are an integral part of the self-control system, ranging from the collection of food and surface analyses.