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Corporate and Brand Protection ensuring the consumers and customers integrity, minimizing legal vulnerability and strengthening the company image through the demonstration of alignment with the best practices within industry or business segment where a company is playing.
| GMP (Good Manufacturing Practices) Training |
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It is a training approaching GMP’s for Food, Pharmaceutical and Cosmetics Industries. It aims the elimination of contamination due to bad handling and operation/worker shortcomings. |
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Training that approaches Food, Pharmaceutical and Cosmetics GMP’s aiming to avoid contaminations generated by bad handling and eliminate losses due to operational shortcomings. It is the basis for the HACCP programme implementation and also is a basic requirement present in almost all food regulations in different countries. |
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GMP Manual is a requirement in almost all Food and Drug Regulations and it must be produced during inspections. |
| FOOD SAFETY Training (ISO 22000, BRC, NFPA, AIB, etc.) |
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| FOOD SAFETY Training (ISO 22000, BRC, NFPA, AIB, etc.) |
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Training oriented to the adjustment or implementation of a Food Safety Management System and its interfaces. |
| HACCP (Hazard Analysis of Critical Control Points) Training |
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| HACCP (Hazard Analysis of Critical Control Points) Training |
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This training facilitates the implementation and management of the HACCP Programme, generating a higher level of Food Safety to the manufacturing and supporting systems. |
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Tool that vertically analyses the manufacturing process (and its interfaces in the manufacturing/supply chain) in order to avoid product contamination, identify hazard critical points, reduce scrap and salvage levels and improve the process under Food Safety Perspective. |
| Hazard Diagnosis - HACCP (Evaluation and Elaboration of Hazard Report / Risks Map) |
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| Hazard Diagnosis - HACCP (Evaluation and Elaboration of Hazard Report / Risks Map) |
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Conduct HACCP assessment and prepare a report addressing the existent risks and hazards under Food Safety Perspective. |
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