GMP = GMP (Good Manufacturing Practices).- GMP are the procedures that are part of a food quality system and that are applied throughout the entire food production chain (reception of raw materials, storage, fractionation and processing, packaging, transportation and distribution) The main objective of GMP is to obtain safe products for human consumption, which focuses on hygiene and the appropriate way of handling food in order to avoid health risks. of the consumer.

HACCP-Hazard Analysis and Critical Control Points.- is a scientifically based system that identifies specific hazards and measures for their control, in order to guarantee food safety. HACCP is an effective system recognized internationally as the best method of food control. safety, which when implemented correctly maximizes the safe production of each company’s products.
This methodology helps companies effectively detect and prevent safety risks in production, as well as compliance with legal requirements for product safety.