Quality and Traceability

Tools used in Quality Control:

* BMP: The application of Best Manufacturing Practice in our company ensures the production of foodstuffs which are guaranteed to be apt for human consumption, identifying the essential principles of hygiene for raw materials, primary products, processed products, packing, storage and transport, and providing specific recommendations for carrying out these operations.
* SSOP: This manual describes the Standardized Sanitary Operational Procedures (cleaning and disinfecting) to be implemented on a daily basis before, during and after production operations, indicating the frequency with which they should be applied. It also includes the corrective measures envisaged for the purpose of avoiding direct microbiological, chemical or physical contamination of the raw materials processed in the plant.
* HACCP (Hazard Analysis of Critical Control Points): The system of analysis of quality and the control of critical points of the process ensures strict control is carried out throughout the entire process, thus guaranteeing maximum quality both of raw materials and finished products.

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Traceability

Throughout the course of the production process the different cuts of beef are individually identified, thus enabling the animal from which they have been obtained to be traced.