Hazard Analysis and Critical Control Point (HACCP) is a preventive system of food control aimed at safety or food safety.

Good Manufacturing Practices (GMP):A basic tool for producing safe products for human consumption, which is centralized in hygiene and safe handling.

Sanitation Standard Operating Procedures (SSOP): Clearly define the steps to take to ensure compliance with the requirements of cleaning and sanitation.

Peanut Quality Control:We perform the necessary checks to ensure the quality specifications of the products ordered by our customers, such as physical, chemical and microbiological analysis.

Good Agricultural Practices (GAP):Activities in agricultural production to avoid or reduce environmental damage, ensure adequate productivity and get friendly products people consume, free from biological, physical and chemical contaminants.

Industrial Safety and Health Administration (ISHA):Is the set of objectives, actions and methodologies in place to identify, prevent and control those hazardous processes present in the work environment and minimize the risk of occurrence of incidents, accidents and occupational diseases.

Cleaner Production (CP):Our Program Cleaner Production is defined as the continuous application of an integrated preventive environmental strategy to processes, products and services to increase efficiency and reduce risks to humans and the environment.