01 / 04Good Practices as the foundation
Good Manufacturing Practices (GMP) guide our entire routine: hygiene of facilities, equipment and staff, integrated pest control, water potability and waste management. They underpin the safety of everything we produce.
02 / 04Standardized procedures
Critical activities at the plant follow Standard Operating Procedures (SOPs), with records and monitoring. This way, every batch is produced the same way and with the same care.
03 / 04HACCP: prevent rather than correct
We apply the HACCP system (Hazard Analysis and Critical Control Points). With it, we identify the physical, chemical and biological hazards in the process and control them at the points where that control makes a difference.
04 / 04FSSC 22000 certification
Our food safety system is FSSC 22000 certified, a scheme recognized worldwide by GFSI. In practice, this means GMP, HACCP and quality management work together and undergo independent audits.