Food safety audit & HACCP consulting in Barcelona

At SAIA we support food, catering and retail businesses in maximizing food and water safety levels.

The interest for safe food grows every day

Any activity engaging food and/or water handling in any food business is exposed to biological, chemical or physical hazards at some point of the supply chain (preparation, including packaging and distribution). That is why it is fundamental to identify, evaluate and prevent these hazards and thus safeguard the food safety.

They already trust our company

What do we do?

Food industry consultants

At SAIA we perform diagnosis audits to set objectives and methods, validation audits after implementing the HACCP system and follow-up audits to verify if the system works. We also perform specific audits, such as allergies or food intolerance audits.

HACCP plan

European legislation requires the food industry to create, implement and maintain a permanent procedure or procedures based on HACCP principles, to prevent biological, chemical and physical hazards in the food supply chain, to safeguard food and water safety.

Food safety compliance consulting

At SAIA, we provide our customers updated information on current legal provisions affecting their product, their labeling and advertising, their production and warehousing facilities, their transportation and their control, as well as any changes in law that may be published.

Why do they choose us?


Our expert staff is fully qualified in the biohealth sector -food technologists, chemists, biologists, etc.) with proven experience in health and food hygiene consultancy.


At SAIA we know that each client has different characteristics, needs and infrastructure, so our task is based on the knowledge of all of them to adapt to their needs.

Tailored service

At SAIA we assign each client a project manager with whom he will be in constant contact at every step of the implementation process of any food safety plan.

A winning project built of strategic alliances

SAIA is part of the BASS Global Consulting group, a result of the alliance with ACONSA (analysis and microbiology), BDN (technological solutions for formulation, processes and final product) and Serviclip (materials and instruments). Together, we can provide our customers comprehensive solutions.

News (in Spanish)

Cómo prevenir las plagas en restaurantes: medidas básicas

En lo que concierne a la impresión que los clientes de un restaurante se puedan llevar y que esta les anime a regresar no hay absolutamente ningún atajo. Obviamente es fundamental ofrecer una buena comida y bebida y un buen servicio a un precio razonable. Sin embargo, hasta un servicio de cinco estrellas y una comida de varias estrellas Michelin puede quedar por los suelos si un solo cliente ve una cucaracha o el signo de un roedor. Por eso tener presente cómo prevenir las plagas en restaurantes antes de tener que actuar cuando ya han aparecido para erradicarlas es uno de los puntos clave en los procesos sistemáticos para garantizar la inocuidad alimentaria como el APPCC.

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