FOODSTUFF HYGENE

• all aspects of organization and staff selection where required
• projection and restructuring of areas where foodstuffs are kept
• inspection of premises and attending to production fluxes ; microbiological and chemical-physical analyses
• elaborating systems of in-house controls
• assessing of risk factors and risk control techniques
• assisting in all aspects of the required documentation
• providing check lists to ensure the correct implementation of in-house controls
• technical assistance
 • providing training courses for personnel in the specific sector