WHAT IS HACCP AND HOW TO ORGANIZE THE PROTOCOL

HACCP (Hazard Analysis Critical Control Point) is a systematic approach to food safety that focuses on preventing contamination by biological, chemical, physical, and radiological agents using scientific principles. Some hazards to avoid include bacteria, viruses, insects, parasites, allergens, foodborne pests, chemical contaminants, fragments, and objects.
HACCP is important to prevent the possibility of formation of bacteria, insects, viruses, etc. HACCP being a prevention protocol requires that each company checks its products both at the time of purchase and at the time of sale.

Some examples of Prevention protocols are:

• Supplier Certification Programs;

• Education programs;

• Buyer's instructions;

• First-in-first-out (FIFO) procedures.

Pestalia is a leader in the Disinfestation and Sanitization sector, offering targeted protocols for the organization and above all the prevention of risks. The Food Parasite Monitoring Service included in the HACCP control chain allows companies to obtain a competitive advantage on the market.

Even before the arrival of Covid, customers had begun to carefully observe not only brand and price among their purchasing choices, but had also included sustainability and safety factors. The word safety is becoming a must among the values ​​offered to the market and no company involved in the food sector can afford to underestimate direct and indirect risks related to their service.

ACTIONS THAT CAN HELP YOU OFFER A BETTER SERVICE

• Contact us for a free initial consultation so we can study together the ad hoc solution for your company

• Let's act together on the problem quickly and with highly professional protocols

• Use our certificates and let your customers know that you care about their safety.

• First-in-first-out (FIFO) procedures.

THE PESTALIA METHOD: Prevention, Organization, Action, Control and Web Report

Making your Business Safe Makes the Difference!