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Certified quality and consistency

The quality and safety of our food are certified by both national and international organizations.

These certifications support the high standards we have reached at every stage of production, from the work we do on our animal feed plants all the way to our farming centers and processing plants.

Certifications

OUR PROCESSING PLANTS
Lo Miranda Processing Plant
Lo Miranda Processing Plant
  • HACCP
  • BRC
  • HALAL
Sopraval Processing Plant
Sopraval Processing Plant
  • HACCP
  • BRC
  • HALAL
Lo Miranda Processing Plant
Lo Miranda Processing Plant
  • HACCP
  • BRC
San Vicente Processing Plant
San Vicente Processing Plant
  • HACCP
  • BRC
  • HALAL
Rosario Processing Plant
Rosario Processing Plant
  • HACCP
  • BRC
Production Plants and Feed Plants
Poultry Production
Poultry Production
  • ISO 9001:2008
  • ISO 14001:2004
Pork Production
Pork Production
  • ISO 9001:2008
  • ISO 14001:2004
Turkey Production
Turkey Production
  • ISO 9001:2008
  • ISO 14001:2004
Feed Plants
Feed Plants
  • ISO 9001:2008
  • ISO 14001:2004
  • OHSAS 18000
  • ISO 2200

What do these certifications mean?

ISO 14001:2004 Specifies requirements for an environmental management system to enable an organization to develop and implement a policy and objectives which take into account legal requirements and other requirements to which the organization subscribes, and information about significant environmental aspects.
ISO 9001:2008 Specifies requirements for a Quality Management System.
HACCP Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food.
BRC Requirements for food processors to build an effective food safety management system.
OHSAS 18000 Is an international occupational health and safety management system specification.
HALAL Halal certification is a process which ensures the features and quality of the products according to the rules established by the Islamic Council.
ISO 22000 Is a globally accepted international standard, which specifies the requirements for food safety management systems.