We assist professionals of the food industry (restaurants, butchers, bakers, cafeterias,?) in developing an HACCP system adapted to their activites. The follow-up is done through regular audits and trainings offered either internally or outside of the company and according to the needs identified. An individual and analytical approach allows us to find in close collaboration with you solutions adapted to your needs. Our preventive measures allow you to anticipate the potential dangers and to control the risks connected with the handling and stocking of food items.