In order to offer our customers a high level of quality in our services, SuperFrio started in 2018 the implementation of the HACCP Program (Hazard Analysis and Critical Control Point), which is based on the requirements of the 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 guarantee the safety of products, as well as the protection of consumers and human health.
The first unit with HACCP implemented was in Ribeirão Preto/SP, which had the support of a consultancy specializing in Management Systems with a focus on Food Safety. Subsequently, implementation was completed at the Jacareí/SP unit, followed by the Vargem Grande do Sul/SP unit.
By the end of 2019, SuperFrio intends to complete it at the Garuva–Itapoá/SC and Mairinque/SP units, respectively.
The implementation of HACCP is yet another strategy by SuperFrio to ensure the safety of stored and transported products, contributing to the protection of our customers' brands, generating a competitive edge, as we are aligned with the best international practices in Food Safety.
