HACCP System Development and Implementation
The HACCP(Hazard Analysis and Critical Control Point) system is a key methodology for identifying, evaluating and controlling biological, chemical and physical hazards at all stages of a restaurant’s production process.
- Establishes Critical Control Points (CCP) with preventive measures and corrective actions.
- Ensures food safety and regulatory compliance.
- Reinforces customer confidence by ensuring quality in every process.
Quality and Hygiene Audits
This approach ensures the correct implementation of HACCP and food safety.
- Periodic internal audits, announced or unannounced, to verify compliance with quality and hygiene standards.
- Review of facilities, food handling and temperature control.
- Detailed report with results and recommendations for process improvement.
Consulting on Food Regulations and Legislation
Ensures that the restaurant complies with legal requirements and avoids penalties.
- Advice on compliance with health regulations and assistance in obtaining licenses and permits.
- Consulting for adaptation to new regulations and legislative changes.
- Review of procedures to ensure ongoing compliance with current legislation.
Development of Standard Operating Procedures (SOPs)
An organized and documented system improves efficiency and safety in the kitchen.
- Creation and improvement of procedures for food handling, storage and transportation.
- Establishment of cleaning and disinfection guidelines for facilities and equipment.
- Development of manuals of good practices in food handling, including measures to avoid contamination.
Allergen Management and Cross Contamination Control
Proper monitoring ensures safety and confidence for customers with special dietary needs.
- Development of allergen management policies, ensuring correct information to customers.
- Creation of procedures for the identification and handling of allergens on menus.
- Training of personnel in the prevention of cross-contamination.
Sustainability and Waste Management
Not only does it promote sustainability, but it also enhances the restaurant’s reputation.
- Implementation of sustainable practices in waste management.
- Strategies for reducing food waste by optimizing the purchase and use of ingredients.
- Creation of procedures to reuse unsold food in a safe way or to use it for donations.