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Principles

Principles

 

ISAP has given great importance to best practices in manufacturing, employing constant, strict checks and monitoring of all production processes. All aspects of these processes, activities and operations are documented, setting the rules, procedures and guidelines for the production process.

In particular, ISAP follows the HACCP method of analysis for the food-industry sector, following its standards to the letter. This self-control system, which is designed to prevent the danger of food contamination, is based on the systematic control of those critical areas of food processing which are most exposed to the risk of chemical and physical contamination.

ISAP constantly implements all safety and control procedures to ensure complete monitoring of production:

- safety devices

- emergency mapping

- exit plan

- risk assessment

- evacuation drill

- training plan