Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive process to ensure food safety, in a logical and objective way.

Course developed according to RD 109/2010, requested before Sanitary controls.

The first step in developing your allergen control plan is to identify the key leaders of your organisation

The Production Process Control System is based on:

Ensuring the quality of food depends on having a cleaning and disinfection plan in place

The quality of our pipe unblocking and cleaning service is backed by our guarantee certificate.

We have to facility to collect and transport used cooking oil.

Legionnaires' disease is a lung infection you can catch by inhaling droplets of water from things like air conditioning or hot tubs.