On November 28th, Biochemical Engineer (IBQ) Edgar Ramirez – Internal Audit Coordinator of Veggies from Mexico, oversaw giving the Basic HACCP talk to the HACCP team members of all Del Campo y Asociados projects.

The HACCP team and its ongoing training is a requirement of the Hazard Analysis and Critical Control Point (HACCP) tool. This tool is used to identify all hazards at any stage of a process, to identify those with the highest risk of manifesting and causing harm, and to be prepared for them, developing preventive measures validated based on the scientific method.

This was a hybrid event, in which workers from the Culiacán projects attended the meeting room, and members of the La Cruz, Altata, Mojolo, and Jalisco projects connected through a video call platform.

Del Campo’s HACCP team has been previously trained on this topic, so the objective was to remind them of the importance of their work in the implementation of this tool and to provide ideas to help them visualize hazards that may have been omitted.

Once again, Del Campo proves its commitment to the implementation of best practices through the constant training of its collaborators, thus contributing to the creation of a culture of food safety.