Certifies the requirements for the implementation of a quality management system that allows to improve the effectiveness and efficiency in the production of the product and increase customer satisfaction
BRC
The application of good practices in the production, packaging, distribution and sale of food in order to define the safety and quality requirements
HACCP
“Hazard Analysis and Critical Control Points” demonstrates the knowledge of microbiology, food preservation, sanitation of structures / equipment and in general all aspects related to the ‘food hygiene’ matter, both as regards the laws national as well as European ones
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