SIA supports your company with specialized consultancy services in the food sector, including HACCP (Hazard Analysis and Critical Control Points) studies.
With extensive experience in various areas of the food sector, SIA carries out studies with the aim of implementing effective hazard analysis and critical control point systems.   How we do it:

1. Initial Analysis

– Review of the production process and workflows.
– Identification of possible biological, chemical and physical hazards.

2. Development of the HACCP Plan

– Determining the critical control points (CCPs) at each stage of the process.
– Establishment of critical limits for each CCP.
– Definition of monitoring, follow-up and corrective action procedures.

3. Implementation and Training

– Support in implementing the HACCP plan.
– Training on HACCP principles, responsibilities associated with monitoring and controlling CCPs.

4. Documented information

– Drawing up the documents and records needed to monitor CCPs and check their compliance.
– Keeping records in the necessary detail to facilitate audits and traceability tests.

5. Auditing and Continuous Improvement

– Internal audits to check the effectiveness of the HACCP plan.
– Periodically updating the plan to ensure continuous improvement and adaptation to new regulatory requirements, or to adapt to new processes or technologies.   With our experience and expertise, SIA supports the identification and control of hazards, compliance with legislation to promote consumer confidence in the quality of food products.

Food labeling is fundamental to consumers’ access to information about foodstuffs.
Food safety legislation is becoming increasingly complex, with compulsory information, nutritional declarations, voluntary information on foodstuffs, nutritional and health claims, among others, making it increasingly difficult to guarantee full legal compliance.
SIA assesses the labeling of food products.
Our aim is to ensure that product labels comply with current regulations, are accurate and informative, and meet consumer expectations.   How we do it:

1. Identification of Applicable Regulations

– SIA is a specialist in Compliance, and at this stage an analysis will be made of the legislation and good practices applicable to the labeling of foodstuffs.
– Taking into account the activity and sector of the Organization, a key will be made to compare the labels with the criteria identified in the previous point.

2. Label evaluation

– Detailed review of labels to assess their compliance, to ensure that all mandatory information is present and correct, as well as checking that nutritional, health and origin claims, or others, are accurate and legally permitted.
– Identification of inconsistencies and non-conformities.

3. Information Design and Availability

– Analysis of the design of the labels to ensure that the information on them is legible and clear.
– Suggesting improvements, both in terms of layout and information presentation.

4. Validation and Approval

– Validation of labels after adjustment to ensure final conformity before printing; – Preparation of supporting documents for audits and inspections.

5. Training and Capacity Building

– Training on labeling requirements and best practices.