Since 2009: joining the HACCP system was intended with the aim of guaranteeing in advance the safety of food products through the identification and management of risks, thus replacing the retroactive method of “quality control”, which over time has shown to be poor in effectiveness. The HACCP system certification offers the company the opportunity to: increase consumer confidence by demonstrating that foods are produced through safe processes, demonstrate that they have taken all reasonable precautions to ensure food safety, enable customers to request certification and evaluation of suppliers if they operate in a country with strict rulings on food safety, reduce the number of checks carried out by customers, saving costs and time management, reducing waste and product givebacks, improving relations with the authorities responsible for food security, increase process efficiency.