It is the guarantee that a food product will not cause harm to the consumer when it is prepared or ingested and according to the use for which it is intended. It is one of the four basic groups of characteristics that, together with nutritional, organoleptic and commercial characteristics, make up quality.
We carry out the following tasks:
Design an SGIA that can help the organization improve its overall performance in food safety, allowing it to:
a. Develop the capacity to regularly provide safe food and products and services that meet customer requirements and applicable legal and regulatory requirements.
b. Address the risks associated with its objectives.
The ability to demonstrate compliance with the specified requirements of the SGIA.
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