FOOD

SAFETY

SYSTEM


01

Ensuring and guaranteeing the safety of food is a global necessity. To meet these expectations, it is necessary to design, implement, maintain and certify the food manufacturing processes throughout the entire production chain.

In SIALICO we provide advice for the design and implementation of food safety standards at all levels, including those recognized by the Global Food Safety Initiative as:

• Global Markets
• SQF
• FSSC 22000
• IFS Foods
• BRC
• Primus GFS
• Among others, like Organic and Non-GMO

To achieve the certification of Food Safety Management Systems, we offer you the following services:

GAP

AUDITS


02

The objective of gap audits is to identify the opportunities for improving the organization of both infrastructure and documentary, depending on the scope of the project, to generate a work plan and jointly provide a solution to achieve the objectives.

DEFINITION OF

THE FOOD SAFETY

CERTIFICATION PROGRAM


03

Based on the requirements of the client and its organization scopes, we advise you to choose the certification scheme that best suits the main activities of your company.

IMPLEMENTATION OF

THE FOOD SAFETY

CERTIFICATION PROGRAM


04

In SIALICO we advise you with the activities that you will have to carry out in order to comply with the requirements of the certification, through recurring visits to the facility, follow-up meetings and follow-up audits. Our team of experts in different certification schemes FSMS in the is committed to obtaining your certification. We are with you throughout the entire implementation process, certification audit, until the follow-up and closing of non-conformities.

MONITORING

AUDITS


05

Once the opportunity areas have been identified, our consulting group commits to continually monitor the compliance by visiting and auditing the facility, creating and suggesting proposals to improve the deficiencies.

PERSONNEL

TRAINING


06

We support you with personnel education offering a vast training program designed upon the identification of the cognitive needs and abilities of each position within the company.

Organizations that desire to maintain in a sustainable, competitive position and wish to enter international markets, must demonstrate their ability to manufacture food incapable of harming the health or integrity of the consumer.