FOOD SAFETY
This page is written for your auditor.
If you sit in HSEQ or quality, here is what you are going to ask for, in the exact state it is in. And if something does not convince you, the answer is not an email exchange — it is the documentation, handed over in full before you contract.
BEFORE YOU READ ON
Food safety you can verify. Excellence we are building.
At SAVIA, food safety is not a sales argument: it is part of how we operate.
Our processes are designed on HACCP principles, with preventive controls, traceability, risk management and monitoring of the critical points that affect the quality and safety of our food.
We are currently on the route to HACCP certification, advancing towards that international standard in a structured way, as part of our commitment to continuous improvement and operational excellence.
And one thing is non-negotiable for SAVIA: transparency.
We do not use certifications we have not obtained, and we do not make claims we cannot support with documents. Every standard, certification or condition we communicate reflects the actual state of our system.
Because our clients' trust is built on evidence, not on promises.
At SAVIA we work so that every service combines culinary excellence, operational rigour, food safety and traceability — with the reassurance of knowing that behind every plate there is a system designed to protect what matters most: the people who trust us.
SAVIA. We serve experiences. We protect trust. We turn every service into excellence.
SIX FRONTS
What you can audit, point by point.
Production in kitchens holding a current sanitary licence
Production sites operate under a current sanitary licence, and the documentation sits in a file ready for your vendor registration process. If you ask for it today, you see it today.
A system built on HACCP principles
Hazard analysis and critical control points applied to the real production flow: reception, storage, preparation, cooking, holding and dispatch. We say principles and not certification deliberately — see the note above.
Controlled and logged cold and hot chain
Temperature recorded at dispatch and at delivery, with thermal transport. The log is part of the monthly report, not an internal sheet nobody ever sees.
Food-handling certified staff
Current food-handling certificates and protocol training before the first shift, recorded per person and verifiable individually.
Batch traceability
Batch recorded per preparation, from the input supplier to the service delivered, with retention samples kept. It is the first thing an HSEQ auditor asks for, and it is designed for exactly that.
Incident response protocol
Zero tolerance with a response protocol in under one hour: named spokesperson, batch isolation sequence and client communication before anyone else. The commitment is one of conduct, not of impossibilities.
THE GOVERNING REGULATION
Resolución 2674 de 2013, applied and explained.
It is the Colombian sanitary regulation governing anyone who prepares and distributes food, and it is the yardstick you should measure any operator against — including us. If your corporate standard is stricter than the local one, bring it: we would rather work against your checklist than against ours.
WHAT AN HSEQ TEAM ASKS
Direct answers, without marketing.
What does Resolución 2674 de 2013 entitle us to demand?
Resolución 2674 de 2013 governs the sanitary conditions of anyone who manufactures, processes, prepares and distributes food in Colombia. In practice it entitles you to require from your supplier a current sanitary licence for the production site, food-handling certificates for every operator, cold-chain control and batch traceability.
The point most often missed: if your operator produces in a third party's kitchen, verify whose name the sanitary licence is issued under and under what arrangement the operator is authorised to produce there. It is the first question a serious HSEQ auditor asks.
Is SAVIA HACCP certified?
Food safety is a pillar of how we operate: the processes are designed on HACCP principles, with preventive controls, traceability and monitored critical points, and certification is on route. That is exactly what we declare, and nothing beyond it. If a supplier declares HACCP, ask for the certificate number and its expiry date.
What happens if there is a food-safety incident at our site?
What you should require from any operator is a written protocol with three things defined in advance: who the single spokesperson is, how long it takes to isolate the affected batch, and who absorbs medical attention and investigation costs. If the protocol is not written before the incident, it does not exist.
A zero-incident absolute policy is a clause that triggers on a case not attributable to the operator. What is defensible, and what serves both parties, is a conduct commitment with response times rather than a promise of an impossible outcome.
Ask for the documentation. It is complete.
Sanitary licence, food-handling certificates, cold-chain records and protocols, with your checklist beside them, before you pay anything. And if you want to see it running, the 30-day pilot has a no-penalty exit.