- Audits on Hygiene systems, where procedures, systems and sanitation equipments are assessed. The final goal is to ensure that all processes are conducted efficiently by ensuring the highest levels of sanitary conditions in order to obtain products without organoleptic alterations or risks for consumers’ health, and with the longest shelf life.
- Quality improvement projects that assess specific aspects of the production process, and plan improvements to avoid productivity and quality losses.
- Quality Systems. Advice on implementation, improvement and monitoring of quality systems and their adaptation to the reference standards: HACCP, BRC, IFS, FACE, etc.
- Advising on hygienic design of facilities and staff flows between different work areas.