We are present in several brands throughout Brazil, adapting and implementing quality and sanitary requirements.
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Implementation of the Good Manufacturing Practices Program, in accordance with current legislation.
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Preparation and/or updating of the Good Manufacturing Practices Manual and Standard Operating Procedures
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Preparation of Operations and Supplier Manuals
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Development of quality standards and metrics for franchisors
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Periodic visits to establishments to guide best food handling practices
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Development of all documents necessary to meet the Health Surveillance requirements
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Obtaining the Health Permit or registering with the local Health Surveillance
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Technical Responsability
We support managers and owners in the difficult mission of consistently maintaining the standard and quality of products
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- Diagnostic audits according to current legislation applicable to your city
- Customized audits based on internal quality standards and current legislation
- Development of indicators through data analysis
- Development of store ranking and presentation of results through graphics
- Remote audits in restaurants through a personalized system
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- Development of a systematic and personalized checklist for carrying out remote audits
- Diagnostic audits according to current legislation applicable to your city
- Personalized audits based on internal quality standards and current legislation
- Development of indicators through data analysis
- Elaboration of ranking of stores and presentation of results through graphics
Regulatory / Labeling
We evaluate the appropriate legal requirements for your business and prepare labels, including nutrition facts.
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Labeling development for all food categories
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Calculation of nutrition facts for all food categories
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Assessment of legal requirements suitable for your business
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Evaluation of food formulations, including new ingredients and additives
Mystery Consumer
We evaluate your customer experience and how well your employees know your product.
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Hidden evaluations simulating the customer experience in your establishment
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Data stratification and results analysis
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Elaboration of store ranking and presentation of results through graphics
All training is customized to the needs of each client and we present exercises and difficulties faced in the routine of employees, managers, and coordinators, seeking a deep understanding of the best way to handle food.
In addition, we develop online training for franchisors and brands that seek distance learning for their team, through robust platforms with attendance management. We also develop technical materials and exercises for distance learning platforms
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Good manufacturing practices for food handlers
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Food contaminants
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Rules for personal hygiene and environmental hygiene
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Quality documentation
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Mandatory records
We have experience supporting large food and beverage companies in the process of obtaining GFSI (Global Food Safety Initiative) approved certifications.
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Development of the prerequisite program in food or packaging industries, according to the requirements of local legislation and international standards
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Development of documents required by the Health Surveillance and Ministry of Agriculture for food industries and distribution centers
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Preparation and development of the HACCP (Hazard Analysis and Critical Control Points) system, according to the requirements of the Codex Alimentarius ISO 22000
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Implementation of Food Safety Management Systems based on ISO 22000 and FSSC 22000
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Implementation of Food Safety Management System according to FSSC 22000 requirements in the food and packaging industry
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Implementation of Food Safety and Quality Management System according to BRC Food, Storage & Packaging and IFS requirements
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Implementation of a Food Safety and Quality Management System according to the requirements of Global Markets and BRC Start
The goal of our audits is to keep your company up to date about new contaminants, legal requirements, and recurring contamination cases.
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Auditing of Pre-Requirement Programs in food industries, packaging, and/or distribution centers according to the requirements of local legislation and international standards
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Audits in HACCP (Hazard Analysis and Critical Control Points), according to Codex Alimentarius ISO 22000 requirements
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Food Safety Management Systems audits based on ISO 22000, FSSC 22000, BRC Food, BRC Storage and Packaging, and IFS in the food and packaging industry
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Remote audits based on international standards at industry suppliers to ensure routine Food Safety and Quality Management System
We offer consulting services on regulatory issues, from labeling to product approval at Health Surveillance or the Ministry of Agriculture. We evaluate the viability of your national or imported product according to local legislation. Our professionals have experience in large companies in the approval of new ingredients and products in the market.
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Approval and registration of new ingredients and foods with regulatory agencies
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Approval of functional food claims with regulatory agencies
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Preparation and evaluation of technical dossiers, including new foods or ingredients
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Development of labels for all food categories
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Calculation of nutrition facts for all food categories
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Evaluation of food formulations, including new ingredients and additives
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Risk analysis of your new product or claim on the market
Onsite or Online Training
Our training have the objective of qualifying and ensuring the critical participation of your employees in your Food Safety and Quality Management System.
All training is customized to the needs of each client and can be onsite or online. We present exercises and difficulties faced in the routine of employees, managers, and coordinators, seeking a deep understanding of the best way to produce, store and transport food.
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Good Manufacturing Practices / Pre-requisite Program for Food Handlers and Managers in the Industry
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HACCP - Hazard Analysis and Critical Control Points for Food Handlers and Managers
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Food Safety Management, according to ISO 22000 and FSSC 22000 requirements
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Food Safety and Quality Management, according to the requirements of BRC Food, Storage and Packaging
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Food Safety and Quality Management according to IFS requirements
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Food Safety Culture
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Food Defense and Food Fraud
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Allergen Management
