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 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.