Product traceability is essential for quality assurance. This starts from the farm and reaches our end customer. It is carried out through individual identification with electronic ruminal bolus, for own cattle, and through purchase lots. The systematization of the process and the identification of the cattle, their carcasses and subsequently their cuts allows the product to be traced back and forth.
Prevention is the measure that is taken and is specified in the prerequisite programs through which we control working conditions creating an environment favorable to the production of healthy food and with the established specifications. The running programs are:
Integrated Pest Control, Environmental Management, Drinking Water, Sanitary Operations, Animal Welfare, Maintenance of Machinery and Equipment, Suppliers, Traceability of Products, Withdrawal of Products from the Market, Attention to Complaints and Claims, Sampling for Laboratory, Laboratory, Lighting, Calibration, Personnel Training, Occupational Health, Sanitary Inspection, Control of Loose Articles, SOP for Cattle Slaughter, SOP for Bovine Carcass Boning, and SOP for Refrigeration.
The Standardized Operating Procedures in processes and Sanitation (SOP, SSOP) together with the HACCP Plan conclude the Quality Assurance System.
The systematic measurement of pH ensures that the product meets the ideal organoleptic and sanitary conditions.