The distribution of the food is under the strictest rules of control and risk reduction that ensure an optimal conservation and transport. Within this frame of action are found the activities such as the sample analysis by the Laboratorio Anabiol and the continuous monitoring of temperature during the entire process both of which guarantee the hygiene and food safety that this project requires.
- CLEANING AND DISINFECTION PLAN
- PLAN FOR EDUCATION AND TRAINING OF PERSONNEL IN FOOD SECURITY
- SUPPLIERS CONTROL PLAN
- TRACKING PLAN
- TEMPERAUTRES CONTROL PLAN
- PLAN TO CONTROL ALLERGEN
- IMPLEMENTATION GUIDE-CHECKS