Sectors

Food safety and management systems in Angola's Food Industry

From raw material intake to the shelf, food safety is a chain: one uncontrolled link is enough to compromise the whole batch and the brand.

Hygiene control in food production (illustrative image)

Sector challenges

Cold chain broken in transport and storage, irregular control of water and sanitation, imported raw material with incomplete documentation, and strong cost pressure on quality.

Large retail chains and institutional buyers require proof of an implemented HACCP system before listing a supplier.

Applicable standards

ISO 22000 with HACCP methodology and prerequisite programmes, ISO 9001 for product consistency and complaint handling, and ISO 14001 for effluents and organic waste from processing plants.

Compliance and ESG

Labelling, sanitary compliance and traceability for product recall are practical obligations with immediate impact. On the ESG side, food waste, water consumption and local sourcing are the indicators buyers are beginning to request.

Audit needs

Hygiene and good manufacturing practice audits, verification of critical control points, raw-material supplier audits, and market recall simulations.

Typical problems we solve

A HACCP study done once and never reviewed; temperature records filled in as a block at the end of the shift; traceability that cannot identify a batch in under two hours; hygiene training with no assessment.