Our work is based on the assurance and safety control of our manufactured through a HACCP (Hazard Analysis and Critical Control Point) and Hazards Analysis Critical Control Point, which is used to identify hazards and assess risks that may affect the quality of the food we produce. 

This system operates in the different streams of our process, from primary production to consumption 

And through the Good Manufacturing Practices contained in the Codex Alimentarius, are the basis for the implementation of this system.