PRODEMAN SA through its quality and food safety policy is Commits to:
– Produce and market harmless, quality products.
– To meet the needs and expectations of our customers.
– Comply with national and international legal regulations in force.
– Develop the potential of our employees.
– Working together with our suppliers on safety management
The promotion of food authenticity
– Maintain and continuously improve our Quality and Safety Management System.
Longer and healthier life
High oleic type Runner Peanuts (Granoleic ®), with a higher percentage of oleic acid, which provides greater chemical and organoleptic stability, since it is more resistant to oxidative processes. This distinctive characteristic was caused by natural crosses between different varieties of peanuts, but they do not confer the property of GMOs (genetically modified organisms) or transgenics.
British Retail Consortium Edition 8 (BRC)
The British Retail Consortium is an internationally recognized voluntary Global Food Safety Standard recognized by the GFSI (Global Food Safety Initiative). It contains the requirements for an HACCP system, a documented quality management system, and the control of requirements for environmental conditions, facilities, products, processes and personnel covering aspects of food quality, safety, security, authenticity and defence.
It provides the organization with a framework of reference to protect the environment and respond to changing environmental conditions, in balance with socio-economic needs. In addition, it establishes a management system, which specifies requirements to improve environmental performance, control the production and distribution of its products using a life-cycle perspective and achieve financial and operational benefits Implementing environmental alternatives.
Halal y Kosher
They comply with the Islam and Judaism regulations.
We incorporate the SEDEX ETI reports that include ethical trade-related certifications such as health and safety, work standards, environment and business ethics.
Good Manufacturing Practices (GMP)
Good manufacturing practices include the operational procedures necessary to achieve safe, healthy and wholesome food.
Good Laboratory Practice (GLP)
Good laboratory practice based on ISO/IEC 17025 with the aim of demonstrating that laboratories are technically competent and that their results are accurate.
Integral Pest Management (IPM)
Integrated Pest Management comprises proactive standard operating procedures to reduce the incidence of pest impact on productive processes, minimizing the hazards caused by their presence.
Standardized Sanitation Operating Procedures (SSOPs)
The standard operating procedures describe the sanitation tasks (cleaning and disinfection) ensuring that the hygiene of the production plants is maintained.
Hazard Analysis and critical Control points (HACCP)
Hazard analysis and critical control points is a preventive and proactive safety management system that involves controlling critical control points to reduce the risk of deviations that could affect this innocuousness.