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Food safety management

A correct approach to food safety control includes various steps which one needs to follow in a very relevant way in order to guarantee the safety of food products the their correct usage:

  • The PrP (prerequisites) : good hygiene practices, cleaning and disinfection, hygienic conception, traceability, foreign elements
  • The HACCP system
  • The workshop agreement
  • The certification: ISO 22000, IFS, BRC

Because the sanitary control of a food production requires working by steps, the CTCPA offers on demand services to put into place your sanitary control plan, regarding your actual level of control.
        

1
DIAGNOSTIC OF YOUR SYSTEM

2
PLAN OF ACTION :
written and monitored

3
TYPES OF ACTIONS :
training / advice / expertise / sample audit

 

The CTCPA delivers unique operational advice thanks to:

  • A service of permanent prospective watch
  • Experts who provide technical advice on the dangers and the measurements required to control those dangers
  • And material used to realize analyzes and evaluations (temperature monitoring, analysis, etc...)

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