Corporate Quality Assurance System includes:

  1. HACCP (Hazard Analysis Critical Control Points).
  2. Good laboratory practices based on established guidelines in ISO / IEC 17025: 2005.
  3. Good Agricultural Health Practices, to verify compliance with the use of pesticides and permissible concentrations of heavy metals and other pollutants.
  4. Good manufacturing practices.
  5. Allergen management.
  6. Control of non-compliant product.
  7. Integrated Pest Management
  8. Food Defense programs based on PAS 96: 2010 (measures that minimize the possibility of intentional food contamination).
  9. NOM -251 – SSA1-2009 “Hygiene Practices for food, beverages or food supplements processing “.
  10. ISO / TS 22002: 2010 “Food Safety System operating prerequisites”.