Sustainable Development

HACCP

HACCP - Hazard Analysis and Critical Control Points - is a system of self-control, internationally recognized, designed to prevent the occurrence of potential hazards during several food handling operations, storage and transportation of food.

HACCP is a system suitable to any company in the food chain and is based on seven principles:

  1. Hazard analysis
  2. Determination of critical control points (CCPs)
  3. Establishment of critical limits for each CCP
  4. Establishment of monitoring procedures for CCPs
  5. Establishment of corrective actions to be taken when a CCP is outside the critical limits
  6. Establishment of a record keeping system to record these principles and its evaluation
  7. Establishment of verification procedures to demonstrate the effectiveness of HACCP system

HACCP is a mandatory implementation system since January 1, 2006, after the issuance of the Regulation (EC) 852/2004 of the European Parliament and the Council on 29 April 2004, concerning the food safety mandatory to all companies operating in the stages of food production, processing and distribution, being only excluded the primary production.

 

Sales Director

Pedro Falcato

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Tel: (+351) 919 924 863

GSFS / BRC

Protocol developed in 1998 by the British Retail Consortium (Association of UK retailers), with the goal of ensuring that all its suppliers fulfill the same requirements.

The Global Standard for Food Safety (GSFS) was developed to specify operational criteria, safety and quality needed for agri-food industries to fulfill legal obligations and consumer’s protection. The standard is based on two key principles:

  • Top management commitment to the development of a policy to guide all activities that collectively ensure food safety
  • Development of a food safety plan based on HACCP

 

 

 

 

 

 

Sales Director

Pedro Falcato

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Tel: (+351) 919 924 863

References

"CONSULAI is an organization that can better combine competence and pragmatism." Luís Vasconcellos e Souza (Agromais, SA)

ISO 22000

The NP EN ISO 22000 was developed in order to harmonize, on a global level, the requirements for food safety management of any organization in the food chain. This international standard specifies the requirements of the food safety management system by combining the following key elements along the food chain:

  • Interactive communication - communication throughout the chain is essential to ensure that all food safety relevant hazards are identified and adequately controlled at every link of the food chain
  • Management System – the most efficient safety system are the ones that established within the framework of a management system, being incorporated into the management activities of the organization itself. This provides maximum benefit to both the organization and the stakeholders
  • Prerequisites Program - Requirements of good manufacturing practices
  • HACCP Principles - This standard integrates the principles of HACCP

ISO 22000 can be applied independently or integrated with other management systems.

 

 

 

Sales Director

Pedro Falcato

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Tel: (+351) 919 924 863

IFS

IFS - International Food Standard - is a standard that allows an uniform evaluation of the food safety systems implemented by companies, based on the same requirements, reducing costs and bringing transparency to the whole food chain.

The standard is divided into five chapters:

  • Commitment of Top Management
  • Quality Management System
  • Resource Management
  • Process Control
  • Measurement, Analysis and Improvement

 

 

 

 

 

Sales Director

Pedro Falcato

This email address is being protected from spambots. You need JavaScript enabled to view it.

Tel: (+351) 919 924 863