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Agriculture and Food

At TeQualim we benefit from Knowing How to Be, Knowing How to Implement and Do, Pioneer in the Implementation of HACCP since 1996, accumulating experience over these years, through contact with countless companies, from small single-person companies to large multinationals, organically and naturally increasing the number of specialized areas/services needed by our Clients' market, offering a

Excellence Consulting Service in the S areafood safety. 

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This Consulting Service allows you to implement a systemHACCP adapted to the needs of each client, complying with legal requirements andHazard Analysis Principles and Critical Control Points, guaranteeing its customers theHygiene and Safety of yoursFoods. 

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We implement Food Safety Management Systems (SGSA) from “farm to fork”, according to different work methodologies: 

 

 

OHACCP - Hazard Analysis and Critical Control Point

Or Hazard Analysis and Critical Point Control. 

The system ofHazard Analysis and Critical Point Control (HACCP) is based on aPreventive Methodology, asgoal to avoid potential risks that could cause harm to consumers, through the elimination or reduction of hazards, in order to ensure that they are made available to the consumer,Safe Food. The systemHACCP is based on the application ofTechnical and Scientific Principles in the Production and Handling of Foodstuffs since“the meadow to the plate”. 

Our Services:

 

  • Food Safety Audits;

  • HACCP audits; 

  • Legal Compliance Assessment;

  • Determination of Good Practices (various establishments, restaurants);

  • Diagnoses and Situational Analysis Reports;

  • Identification and updating of legal and regulatory requirements to be applied;

  • HACCP Manual;

  • Hygiene and Cleaning Plans;

  • HACCP plans;

  • HACCP procedures;

  • Food Safety Management Systems (ISO 22000) – Design, Implementation, Assessment, Consolidation, Monitoring, Preparation for Certification;

  • HACCP Systems – Design, Implementation, Assessment, Consolidation, Monitoring, Preparation for Certification; 

  • Training;

  • Microbiological Analysis in partnership withINSA - National Institute of Health Doctor Ricardo Jorge

  • Technical specifications of products;

  • Licensing of spaces;

  • Preparation in accordance with community labeling legislation

  • Creation and monitoring of the entire process for the attribution of a single Exploration License, Veterinary Control Number and others;

  • Biological Production Mode;​

  • Creation / Optimization of sugar-free, gluten-free, lactose-free recipes​;

  • Product Certification;​

  • CE Marking;​

  • Microbiological Control and Laboratory Tests in Partnership with the National Institute of Health Doutor Ricardo Jorge;​

  • Completion of the Tender Specifications;

  • Hygiene-Sanitary Inspections;

  • Asae Seal - Implementation "Verification and demonstration of compliance with applicable Regulations" - Source: ASAE;

  • "The 5 keys to safe eating" - INSA;

  • Offer of all services that need to be completed on the APA - Associação Portuguesa do Ambiente platform.

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