Food Safety
Avoid risks that could harm your business!
– Avoid fines and penalties;
– Prevent foodborne illnesses;
– Make your business more profitable and sustainable.
Transform Food Safety into a valued asset!
Improve your business by increasing your customers’ confidence levels.
Customized HACCP
- Main Objective
Avoid potential risks that could harm consumers by eliminating or reducing hazards to ensure that unsafe food is not made available to consumers.
Is the HACCP plan suitable for the reality of the food sector company?
Problem:
Sometimes, the presented HACCP plan is generic and does not identify the true hazards and critical control points of the company. The issued HACCP certificate holds no value for the regulatory authority, as they apply their own checklist to verify the compliance of the implemented HACCP plan.
Consequence:
The service is thus inadequate and will represent an additional cost for the client.
Professional Training
- Main Objective
Raise awareness among trainees to acquire basic skills in the area of Food Hygiene and Safety, in order to recognize the necessary conditions to ensure the hygiene and safety of food products at all stages of their preparation.
Is in-person training in food hygiene and safety conducted for all employees, and is it suitable for the activity?
Problem:
Sometimes, training in food hygiene and safety is neither adequate nor personalized.
Consequence:
It will be an effective cost without the proper benefit for the company. On the other hand, customers are increasingly aware that the lack of food hygiene and safety negatively impacts their health, making them more attentive to this issue.
Foodborne Illnesses
- Main Objective
Prevent foodborne diseases caused by the consumption of contaminated food or water by microorganisms, their toxins, or metabolites.
When a food poisoning incident is investigated, does the Food Safety team go to the site to investigate the cause?
Problem:
Companies usually do not provide their resources or will charge separately for the hours spent.
Consequence:
The service is thus incomplete and will represent an additional cost for the client. The company’s credibility will also be affected.
Microbiological Analysis
- Main Objective
Collection of samples for microbiological analysis in an accredited laboratory (food product, surface or utensil, and handler) to test the effectiveness of the implemented HACCP plan.
Does the proposal include the service and the cost inherent to microbiological analyses?
Problem:
Most external Food Safety services do not clearly include the characterization of analyses in their proposals for client companies.
Consequence:
In addition to presenting an incomplete service, this will be an additional cost presented later to the client.
Inspection
- Main Objective
Compliance with current national and community legislation, which reflects greater confidence in the eyes of official authorities.
Is there technical support during inspections by official entities?
Problem:
There are Food Safety companies that do not include support in the service and in the implementation of improvement actions.
Consequence:
It will be a new unaccounted cost that will be presented later to the client.
Mandatory Consumer Information
- Main Objective
Highlight the mandatory consumer information in restaurants (complaints book, name and operating entity, international accessibility symbol, restrictions on the sale of alcoholic beverages, notice of information regarding the presence of allergens, among others).
Does the service include the distribution of this informative documentation?
Problem:
There are companies that do not provide this documentation.
Consequence:
The service is thus incomplete and will represent an additional cost for the client. On the other hand, the company’s reputation may be harmed by the absence of information.
Food Waste
- Main Objective
Avoid food waste to make the business more profitable and sustainable.
Question: Does the implemented food safety system control food waste?
Problem:
Without adequate control, food product waste increases due to quality and safety issues.
Consequence:
Food waste generates economic consequences (financial loss), environmental (greenhouse gas emissions, waste of natural resources), and social (impact on reputation).
Loss of Markets
- Main Objective
Ensure compliance with international food safety standards to maintain and expand consumer markets, avoiding financial and reputational losses.
Is the implemented food safety system maintained to prevent market loss for industries and restaurants?
Problem:
Businesses that do not comply with food safety standards may lose access to national and international markets, harming the competitiveness of companies.
Consequence:
The loss of markets due to lack of food safety can result in reduced revenue, business closures, and job losses, as well as damage to reputation that may take years to recover.
Chronic Diseases
- Main Objective
Improve food safety in industries and restaurants to reduce the incidence of chronic diseases associated with foodborne illnesses.
How can the implementation of stricter food safety systems reduce the prevalence of chronic diseases derived from foodborne illnesses?
Problem:
The lack of effective food safety systems in industries and restaurants increases the incidence of foodborne illnesses, contributing to the development of chronic diseases in affected individuals.
Consequence:
Recurring foodborne illnesses due to lack of food safety can lead to the emergence of chronic diseases, such as Irritable Bowel Syndrome, Reactive Arthritis, and Inflammatory Bowel Disease, negatively impacting the quality of life of patients and increasing long-term healthcare costs.
Consequences for businesses and customers:
1. Food Poisoning:
Without the application of HACCP, the risk of food contamination by pathogens such as Salmonella, E. coli, and Listeria increases, which can result in outbreaks of food poisoning.
2. Chronic Diseases:
Prolonged exposure to contaminated food can lead to chronic diseases, such as gastrointestinal problems and liver diseases.
3. Loss of Consumer Confidence:
Negative Reputation: Cases of contamination or low-quality products can lead to a significant loss of consumer confidence, affecting the brand’s image.
Loss in Sales: The loss of confidence can translate into a reduction in sales and customer trust.
4. Legal Consequences:
Fines and Sanctions: Companies that do not follow food safety regulations may be fined by regulatory bodies.
Legal Proceedings: Cases of food contamination resulting in illnesses may lead to legal proceedings by affected consumers.
5. Economic Impacts:
Product Recall: The need to withdraw products from the market due to contamination can incur high costs.
Product Waste: Without adequate control, product waste increases due to quality and safety issues.
Loss of Markets: Businesses that do not comply with standards may lose access to national and international markets.
6. Operational Difficulties:
Production Interruptions: Safety issues can lead to production line interruptions to identify and resolve problems.
Increased Operational Costs: Without a preventive system like HACCP, the costs to correct post-occurrence problems are generally higher.
7. Impact on Product Quality:
Product Variability: The absence of control can result in products of inconsistent quality, which can harm consumer perception of the brand.
Storage and Distribution Problems: Without clear protocols, storage and distribution can be compromised, leading to a reduction in product shelf life.
Improve your business by increasing your customers' confidence levels!
- Get a customized HACCP
- Train and motivate your employees
- Prevent the emergence of foodborne illnesses
- Free proposals
- No obligation