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In the industry, the food processing is designed in order to control the biological, chemical, and physical hazards.

At the foods industry, the integrated application of tools, such as, Good Manufacturing Practices (GMP) and the Standard Sanitizing Operational Procedures (SOP) are important to prevent hazards. GMP and SOP are also prerequisites to implement the Hazard Analysis and Critical Control Points (HACCP) system, which brings objectiveness to the systems, allowing to strictly monitor the processes critical points, that is, those that pose higher risk, prioritizing a preventive approach instead of reactive and reducing the operational costs.

Check the data about QUALITY and PRICES of industrialized food: