Food Business Unit

The Food Business Unit with the main mission of offering business training and assistance in the implementation of  methodologies and tools in order to improve the management of the business, with the intent of meeting the requirements of good practice and ensuring the security of the food, other than the profitability of the business.

The Food Business Unit is suited for companies in the food business: industries, slaughterhouses, food service companies, restaurants, hospitals, fast food chain, animal nutrition, package companies, pharmaceutical industries, manipulation pharmacy. The services involve the application of the most modern techniques in order to certify an economical implementation of Good Practices of Fabrication and the Control of Critical Points.

Our team plans and accomplishes advisory services using when necessary national and international references such as ISO 22000, ISO 9001, GMP and legally fitted (NR´s, RDC´s, BPF and other regulations), among others.

This Business Unit also supplies standard training procedures and develops specific training in order to satisfy the clients’ needs.

Products that are offered by the Food Business Unit:

Quality Management System (Diagnosis, Consultancy, Validation e Training):

• Implement guidebooks and procedures of Fabrication of Good Practices.
• Implement HACCP – Hazard Analysis in Control Critical Points
• Implement quality management systems in association with the Quality Business Unit
• Implement Environmental Management Systems in association with the SHE Business Unit
• Implement Occupational Health and Safety Management Systems in association with the SHE Business Unit
• Projects of Corporate Sustainability in association with the Sustainability Business Unit
• Hospital Accreditation in terms of the Food and Drink areas
• Internal and secondary audits (suppliers)
• Consultancy in the development of suppliers and products
• Operational and manager staff training
• Coaching of professionals in the areas of: nutrition, food engineers and the quality staff in food chain companies
• Process redesign and improvement
• Laws and regulations attendance applicable to the food segment
• News clippings of the segment that are up to date on a monthly basis including the update of the existing legislation
• Personnel qualification
• Food labeling
• Feasibility study in the implementation of new technologies
• Costs increase in order to achieve greater profitability

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