Food safety

HACCP – Hazard Analysis and Critical Control Points

Implementation of the HACCP system for the identification of specific hazards and for the establishment of measures capable of preventing and controlling their occurrence. Methodology based on the principles of the Codex Alimentarius.

SSOP – Sanitation Standard Operating Procedures

Implementation of the program for operations of hygiene of facilities, equipment and utensils, preventing the contamination or adulteration of food products.

GMP – Good Manufacturing Practices

Implementation of the program to:

  • External Areas, Facilities and Equipment Maintenance
  • Pest Control
  • Changing Rooms, Toilets, Common Areas and Sanitary Barriers
  • Lighting
  • Ventilation
  • Water/Ice Control
  • Waste Water
  • Hygiene, Hygiene Habits and Workers’ Health
  • Raw Materials, Ingredients, Packaging Materials and Control of Finished Products
  • Temperature control
  • Control of High Risk and High Care Areas
  • Formulation Control
  • Calibration and Control of Process Control Instruments
  • Foreign Body Control/ Metal Control
Health Operations Procedure

Implementation of the program to control the operations that add contamination to the products in process.

Allergen Control

Implementation of the program to control the cross-contamination between products that have different allergens among themselves or between products with and without allergens in their composition.

Animal Welfare – Humanitarian slaughter

Implementation of the program for the control of pre-slaughter and slaughter management, as well as for the prevention of stress, pain and suffering of animals.

Program for Prevention and Control of Addition of Water to Products

Implementation of the program for the prevention of changes related to the amount of water and brine added to carcasses, cuts and poultry products.


Implementation of a program capable of maintaining reliable custody of all food production information along the production chain.

Recall and Crisis Management

Implementation of the program for the management and exercises of product recall and crisis situations common to the sector.

Food Defense

Implementation of the program to control production vulnerabilities, with the incorporation of risk mitigation procedures.

SRM – Specific Risk Materials

Implementation of a program for the identification, manipulation and elimination of SRMs associated with the slaughtering and deboning of cattle, with emphasis on the epidemiological control of Bovine Spongiform Encephalopathy (BSE).

Identification and treatment of sources of contamination

Carried out in partnership with specialized universities, genetic screening allows identification of the sources of primary contamination, making action plans more effective and less costly.

Formulation of organic acids for the control of pathogens and spoilage microorganisms

Conducted in partnership with specialized universities, the control of contaminants with organic acids is carried out in the countries that authorize the use of this technology, which allows a significant reduction in contaminant levels in the final product.

Development of manuals of biological hazards

Elaboration of manuals and training of the teams for the technical support of the HACCP system.

Commonly worked pathogens:

  • Salmonella spp.
  • Listeria monocytogenes
  • Campylobacter spp.
  • E. coli
  • Staphylococcus aureus
  • Clostridium botulinum
  • Clostridium perfringens
  • Yersinia enterocolitica
Development of projects on demand

Our team of collaborators has extensive experience in the development of projects on demand in Brazil and abroad. Consult us to know our success cases and to know how we can help your company.