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.
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.
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.
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.
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.
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.
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.
SAIA abre este septiembre su línea de asesoriamiento en I+D gastronómico, de la mano de la tecnóloga de alimentos Ingrid Farré. El objetivo de este nuevo servicio será ofrecer orientación en cuanto a cómo mejorar el sabor, la textura y el aroma de los distintos platos mediante el estudio exhaustivo de los ingredientes y la aplicación de distintos procesos.Read more