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Resources
Find the information you need to know the technical needs in matters of Occupational Safety and Health, Environment and Food Quality.
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Sustainable development goals (SDG`s)193 countries around the world have pledged to support a set of 17 ambitious goals to end poverty, protect the planet and ensure prosperity for all, as part of the UN's 2030 Agenda for Sustainable Development.
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sustainable managementIt is a type of development based on meeting the needs of the present without compromising the ability of future generations to meet their own needs.
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conscious managementAct responsibly, promoting human values to achieve success, managing one's own truth and the truths of others with honesty and respect.
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Net present value (NPV)It is a financial indicator used to determine the viability of any type of project. If after measuring the flows of future income and expenses and discounting the initial investment there is some profit left, the project is viable.
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Internal rate of return (IRR)It is a financial indicator very similar to the net present value (NPV), but unlike this it is not an indicator of value but of profitability.
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Cost of capital(CAPM)It is an expected rate of return that is determined to evaluate an investment, which depends closely on the nature of the business cash flows, mainly on their volatility.
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Monte Carlo MethodIt is a numerical statistical method, used to approximate complex mathematical expressions that are expensive to evaluate accurately.
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Minimum viable product (MVP)It is a tool used to measure the adaptation and acceptance of your product or service to the market.
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Standardized Sanitation Operating Procedures (SOPs)They are those procedures that describe cleaning and disinfection tasks aimed at maintaining or reestablishing the hygiene conditions of a food facility, equipment and manufacturing processes to prevent the appearance of food-borne diseases.
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Good Manufacturing Practices (GMP)It refers to a series of conditions and activities that are necessary to maintain a hygienic and appropriate environment for the production, handling and provision of food that is safe and suitable for human consumption, including the production of materials intended to be in contact with food or raw materials.
Glossary
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