Self control plans of foods based on the HACCP system, to guarantee that the products prepared, processed and distributed are safe and ensure safety in the food chain. Hygienic and/or verification audits of the HACCP system, hygienic check-ups in bars, restaurants, hospitals, schools, nursery schools, hotels, among others, in order to minimise the risk of food poisoning. Assessment of the HACCP system and introduction of improvements. Analysis of prepared products. Preparation and introduction of cleaning and disinfection plans. Supply of products. Advice on legislation and expert witness reports, design of food installations. Technical advice on food safety, prevention and hygiene, management of health and trade registrations. Nutritional advice. Adaptation and improvement of the HACCP system, control of risks which may appear throughout the food chain. Analysis of prepared products, surfaces and handlers to assess the microorganisms in food, on surfaces and handlers.
Preparation and introduction of cleaning and disinfection plans. Assessment of the cleaning and disinfection products used and details of their correct use according to dilution.
Legislation, reports and expert witnesses. Design of food installations. Technical advice on safety, prevention and food hygiene. Management of health and trade registrations and nutritional advice.