The implementation of the HACCP system has legally imposed the application of a system for food safety based on prevention on all food-related industries.

Relevant community regulations provide for the guaranteeing that all stages of production, transformation and distribution of food satisfy required conditions of hygiene, defining and executing procedures based on the principles of HACCP with the aim of protecting the consumer through the activity of prevention and self-regulation for operators in the food sector.

For this reason, the sanitising of areas, equipment and surfaces is a determining factor, with the objective of destroying all pathogenic bacteria which may be present and of reducing bacterial contamination to a minimum.
Thanks to the efficiency of our products and the advice of our commercial technicians, you will obtain the best results in sanitisation and cleanliness in all areas of the food processing chain.