When it comes to hygiene and safety, food-related incidents are the most frequent, hence the importance of controlling the entire process.

The process ranges from the time before these food products enter the establishment (supplier selection process based on certification criteria according to hygienic requirements, staff training, kitchen infrastructure, work procedures, documentation), until after their consumption (traceability procedures or improvement through the analysis of the system’s verification activities are still in place).

Verification activities and controls belong to the self-control system, starting from food sampling and surface analytics.