At Algarrobos Organicos, the basis of our work is the HACCPP system, but what does this term refer to? The HACCP system (Risk Analysis and Critical Control Points) is in charge of improving food safety, highlighting hygiene requirements regarding the process plant, machinery, personnel and even transport. Therefore, HACCP would become a food management system.
To obtain this
certification, 7 basic principles are met:
-Identify
dangers
-Identify
Critical Control Points
-Establish
critical limits
-Establish a
surveillance system for Critical Control Points
-Establish
corrective actions
-Establish a
verification system
-Create a
documentation system
In our company,
thanks to the HACCP system, we guarantee and maintain our commitment to
customers, ensuring the quality and safety of products.
We strive to minimize the impacts of the food industry on our environment, implementing a culture of eco-efficiency throughout our value chain and betting on the education of our partners and consumers.
info@aoperu.bio
2528694
Av. Francisco Bolognesi, 937
Barranco, Lima - Perú