What is it?

The Food Hygiene and Safety program encourages the dissemination of best practices and seeks to constantly improve indicators by monitoring food-serving assignees, dining areas of the Concessionaire and service providers that have dining areas.

How?

This is done through:

• Monitoring
• Prevention and Correction
• Capacity Building and Training
• Innovation
• Organic Cycle Project (composting of food scraps)
• Specialized Professionals

* RIOgaleão won an honorable mention at Airports Going Green for its Organic Cycle project.