Passive Food Safety Systems – SPSA (Acronym in Spanish of Sistemas Pasivos de Seguridad Alimentaria), a concept in food safety management that was developed for the Silestone Institute by Maite Pelayo Blas, a microbiologist, expert in Biocommunication and Food Safety and technical spokesperson for the Silestone Institute.

SPSA is a fascinating line of research which covers all present and future technological utilities that, when applied to kitchens and related fields, help provide an area where food preparation is safer.