Our Services

Certifications and Quality

  • ISO 9001 Certification: Quality Management System
  • ISO 22000 certification: Food Safety Management System
  • BRC Certification: Global Standard for Food Safety
  • IFS FOOD Certification: Standards for audits of distributors’ brand product suppliers
  • FSSC 22000 certification: Food Safety System Certification 22000
  • GLOBAL G.A.P. (Good Agricultural Practices) Certification – Fruit and Vegetables
  • ISO 14001 Certification: Environmental Management System
  • ISO 45000 certification: Worker Safety and Health Management System
  • Organic Certification
  • PCQI: Food Safety Plan Design, PCQI activities and FSMA qualified auditing
  • First and Second Party Auditing

Pubblic tenders

  • Research, study and preparation of tenders
  • Participation in online tenders
  • Implementation of projects and technical offers for participation in tenders in the sector of services and collective catering
  • Registrations and enablement of the Suppliers Register through the Public Administration portals (eg MEPA, Sintel, etc.)
  • Processing of specifications and specifications for companies and public administrations
  • Assistance on the regulation of Public Procurement

Product and process standards

  • Processing and control of the law labels and nutritional tables (EU Reg. No. 1169/2011 and subsequent amendments and additions)
  • Definition of production specifications to obtain quality marks (DOC, IGP, etc.)
  • Design of production processes, online testing and definition of process standards
  • Processing and control of product data sheets
  • Elaboration and / or revision of quality specifications for large-scale retail / private label distribution

HACCP and Food Safety

  • Inspection, control and quality assurance in public and private institutions (canteen service in schools, nursing homes, hospitals)
  • Design and implementation of Food Safety Management Systems (HACCP pursuant to EC Reg. No. 852/04, 853/04, etc. and Traceability of EC Reg. No. 178/02)
  • Certification of the processing cycle for the start-up of new activities for the production, packaging and sale of food products (Health SCIA for primary and post-primary activities; EC BOLL, Authorization for gluten free, and / or dietetic and / or health products)
  • Food Contact (Food contact materials): registration of Economic Operators and design and implementation of the FOOD CONTACT MATERIALS Control Plan (EC Reg. 1935/2004, 2023/2006, 10/2011, etc.)
  • Laboratory analysis to verify the suitability of processed and / or marketed products
  • Study and validation of food shelf-life

Worker Safety and Health


  • environmental impact assessment and identification of waste (European waste codes)
  • adjustment in terms of treatment of wastewater and / or fumes from production in the agri-food and hospitality sector
  • preparation of the documentation for the issue of A.U.A. (Single Environmental Authorization)
  • analysis and management of environmental risk
  • assessment of the environmental impact for the installation of new agri-food production facilities


  • training activities for food personnel (HACCP course)
  • food and food risk
  • environmental safety
  • food labeling
  • distance learning through an e-learning platform for HACCP courses, Workers’ Health and Safety Courses, Labeling, Regulations, etc.

Management Consulting

  • food companies management
  • company production and logistics
  • Quality management
  • Temporary management*

*We assist companies by holding interim management positions (for example in the case of certification process, company reorganization, start-up and testing of a new production line, homologation of the plant as copackers of important brands and/or training, internal staff support) for obtain assignments for various corporate functions including:
• Plant manager
• Production manager
• Responsible for quality assurance
• Quality control manager
• Head of the Internal Analysis Laboratory

Research and development

  • Solutions for the improvement of flavoring and texture
  • Microbiological analysis and operational solutions for improving shelf-life
  • New formulations and ingredients (conventional, dietary and health foods)
  • Agro-industry sector projects