Back Print

Sometimes the aspect, color, smell and taste of a food are not enough to determine its sanitary quality.

     

Only a periodical food quality control prevention system can evaluate it objectively and therefore avoid risks.

One of the most sensitive areas is the canteen; the deficient condition of some foods and beverages may be harmful to one’s health, causing discomfort as well as undesirable and even dangerous effects.

In Food Control S.A., we apply Preventive Bromatological Control Programs, based on the Hazard Analysis and Critical Control Points system (HACCP), with the objective of determining the risk factors that can result in food-transmitted illnesses (FTI).

Our working methodology :

• Periodical visits by our professional staff
• Determination and control of risk points
• Sampling of representative elements.
• Swab sampling of: operators’ hands, surfaces and utensils  
• Raw Material                                                                    
• Finished foods
• Analysis of samples in our laboratory
• Preparation of a confidential report of each visit
• Evaluation of suppliers