In order to offer our customers a high level of quality in our services, SuperFrio began in 2018 the implementation of the HACCP Program (Hazard Analysis and Critical Control Point), which is based on the requirements of FSSC 22000 and BRC standards, both recognized by the Global Food Safety Initiative (GFSI).
This program uses a method to identify hazards and create measures to control them in order to ensure product safety as well as consumer protection and human health.
The first unit with the HACCP implemented was the one in Ribeirão Preto/SP, which had the support of a specialized consultancy in Management Systems focused on Food Safety. Subsequently, the implementation was completed in the Jacareí/SP unit followed by the Vargem Grande do Sul/SP unit.
By the end of 2019, SuperFrio intends to complete in the Garuva–Itapoá/SC and Mairinque/SP units, respectively.
The implementation of HACCP is another strategy of SuperFrio to ensure the safety of stored and transported products, contributing to the protection of the brand of our customers, generating a competitive asset, since we are aligned with the best international practices of Food Safety.
