Program of attendance and supplier development based on evaluations and trainings.

1. Qualification and classification in function of the obtained results.

2. Sufficiency reports, recommendations and action planning.

3. In site verification of planning.

4. Program observation.

Food sampling and analysis programs

1. Sampling and analysis programs in function of foodborne illnesses potential risks.

2. Specifics requirements from clients

3. Complaint recording and treatment

4. Result from productive, installation and staff evaluations.

5. Statistical history of the product as a risk for the public health.