
Food waste.
Wasting food is a waste. Not only from an environmental perspective, as food production contributes to substantial carbon emissions, but also because of the costs incurred by a company. For example, when considering purchased raw materials, waste costs and unnecessarily incurred labor hours.
The FSSC 22000 version 6 also recognized this and added an additional paragraph on this.
At Précon, we believe that savings are possible and that there are gains to be made in this sense. Using programs such as TPM, Lean and 6 Sigma, we identify improvement opportunities with you and document them in an action plan.

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