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An exhaustive control of the whole food chain guarantees food that is safe to consume, thereby contributing to strengthening the trust of consumers in the company.

UNE-EN ISO 22000:2005 Standard specifies the requirements necessary for planning, implementing, operating, maintaining and updating a management system for ensuring food safety.

This enables companies to demonstrate their ability to identify, prevent and control any chemical, physical or biological agent that could contaminate food, thereby satisfying the demands of clients and also regulatory demands.

It is applicable to any organisation that forms part of the food chain, regardless of its size and complexity: primary producers, animal fodder, transport and storage operators, wholesalers, retailers, catering services, cleaning and distribution services, and manufacturers of cleaning and disinfection agents or material used for packaging and containers.

AENOR certifications in accordance with the BRC and IFS protocols are conformity certification systems. These Technical specifications are applicable to all types of agrarian products and, due to the requirements they establish, certification of these allows suppliers to demonstrate their compliance with these specifications for companies that supply food products.

They also allow for compatibility with other certifications such as the ISO 9000 quality management systems standard and the UNE 155000 standard governing the controlled production of fruit and vegetables for consumption when fresh.

The AENOR certification with the BRC/IOP Protocol for Containers and Packaging for use in food production includes requirements and recommendations that are applicable to all types of centres in which containers and packaging used in the food industry are manufactured and for all those that can be purchased by consumers and will ultimately enter into contact with food.

The AENOR certification system in accordance with the GLOBALGAP Protocol for fruit and vegetable to be consumed when fresh establishes a series of good agrarian practices that respond to the concern of consumers with respect to food safety, reduction in the use of pesticides, respect for the environment, a more rationalised use of natural resources and the health and welfare of workers.

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