self-control hygienic health and hazard analysis (haccp) complete safety, not only for food HACCP
The nic -al was born in september 2006 from the desire to combine the needs of " health advice " even the microbiological analytical service , arrives on the market as laboratory specializing in microbiology products of animal origin.
in july 2007 i come to get the entry no. 008/bo/001 list emilia romagna regional as approved laboratory for analysis in self-control for firms food in march 2008, obtains accreditation n ° 0795 seconds uni ISO IEC 17025:2005 over the years, the close of business consulting and laboratory -al port nic to expand their knowledge and experiences to deepen not only the management of the hazards of microbiology but also those of a biological nature ( weeds and pests ) .
In 2013 the idea was born and the management at 360 °, the nic- at the first and only becomes a point of reference for the management of health and hygiene to 360 ° and hazard analysis (haccp) reorganizing and giving birth to three operating units :
• prevention and remediation
• processing (slaughtering, cutting and processing)