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HACCP - Delei

HACCP

O sistema HACCP baseia-se na aplicação de princípios técnicos e científicos na produção e manipulação dos géneros alimentícios desde “o prado até ao prato”.

Este sistema tem na sua base uma metodologia preventiva, com o objectivo de poder evitar potenciais riscos que podem causar danos aos consumidores, através da eliminação ou redução de perigos, de forma a garantir que não estejam colocados, à disposição do consumidor, alimentos não seguros.

 

A implementação deste sistema é realizada através de:

ANÁLISES MICROBIOLÓGICAS AOS ALIMENTOS

Realizamos nos nossos clientes diversos tipos de análises, mediante estudo das necessidades e obrigatoriedades, tendo em conta o Reg. (CE) nº 852/2004, através de laboratórios certificados

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