We design, draft and implement the own-check pre-requisites for food establishments, tailoring them to all kinds of businesses and companies: the food industry, retail, supermarkets, hypermarkets, general and specialist butchers, fishmongers, bakeries, cafés, restaurants and central kitchens.
We develop and implement control systems based on Hazard Analysis and Critical Control Point principles for all kinds of food industries and establishments, as well as systems based on the Codex Alimentarius and the new EU regulations.
In order to guarantee the quality of the food they produce, distribute or sell, companies have to know what the hygiene conditions are at their suppliers or facilities and be sure they meet the relevant health standards.
- Performs internal and external audits
- Collaborates with public agencies on inspections in retail establishments, restaurants and others
- Implements the IFS, BRC and ISO 9001
- Implements the FSSC 22000 scheme
- Implements the Interporc and other animal welfare protocols
CALITEC checks the maintenance and calibration of the measuring devices used to monitor Critical Control Points (CCPs) and Operational Pre-requisites (OPRs) in the food industry, drawing up reports and issuing certificates.
The main equipment covered by our plan includes, among others, temperature probes for chiller or freezer cold rooms, hand-held thermometers and weighing equipment (such as scales).