They are a set of recommendations issued in the FAO/OMS Codex Alimentarius and that have been adopted as standard practice in the Mercosur, becoming an essential requirement for all food companies.

Some of the topics covered are:

             Hygiene and good habits of personnel
             Cleanliness and disinfection
             Pest control
             Preventive maintenance of equipment
             Checking of control and measuring instruments. among others.


5S Philosophy

SEIRI (tidiness, organization): sorting through all the tools, materials, etc., in the work area and keeping only
essential items
SEITON (orderliness): systematically arrange all essential items left after the first principle has been followed.
SEISO (cleanliness): keep the machines and workplace clean as well as neat.
SEIKETSU (standards): adopt the concepts of cleanliness, healthy working environment and safety as our own
(wearing proper uniform, safety goggles, gloves, helmets, hearing protection devices, etc). To put
the three previous steps into practice all the time.
SHITSUKE (sustaining discipline): to build self-discipline and develop a habit of commitment towards 5S.

Continuous Improvement Teams.

These are made up of approximately 6 people each and get together every week to suggest improvements
and detect and solve problems related to:

            Productivity
            Efficiency, cost reduction
            Work methods
            Customer requirements
            Process optimization