HACCP / Quality

The HACCP (Hazard Analysis Critical Control Points) is a prevention system that searches for innocuous and safe food. This system is sustained in the application of technical and scientific principals in the production and procedures of food from the fields to the consumers table.

 

We use traceability as an important tool, it provides us the possibility to know trough a numeric code the identity and origin of a product. It becomes a fundamental instrument when it´s difficult to identify the origin and circumstances of the production of food. If some quality problem is detected, we can identify the product lot and, if necessary, take it from the market. It also defines the responsibility of each one of the intervenient in the production.