Hygienic, sanitary and operational procedures applied throughout the production flow, since the arrival of the ingredients and raw material until the final product distribution.

The hygiene procedures focused on employees who directly or indirectly handle with the processing of the food. They ensure the safety of the final product by evaluating the personal hygiene's systematic, the correct use of the uniforms/accessories and controlling the health of the employees.

The procedures to control the temperature in several process stages. They ensure the safety of the operations and control the growth of pathogens which may interfere in the safety and quality of the finished product.

The procedures that ensure the safety of the product when it is in direct contact with any related element, like: Raw Material, Ingredients and Packagings.

The hygiene procedures aiming at preventing the direct and cross contamination, as well as the adulteration of products through the equipment surfaces, tools, process instruments and food processing handlers.

The procedures to calibrate and measure the process control instruments. They ensure the accurate monitoring of temperatures and weights in the production stages, without compromising the safety and quality of the products.

The procedures to collect samples, frequencies and assessment of the product quality by running periodical microbiological and physical-chemical tests. They monitor the microbiological and physical-chemical quality of the products, water and ice by interpreting the analysis results and meeting the applicable standards by the relevant legislations.

The procedures adopted to ensure the safety of the water used in the industrial processes.

The procedures for pest control and methods of prevention, aiming at avoiding its attraction, invasion, proliferation and infestation. They ensure the safety of raw materials and final products and prevent the industrial environment of becoming a favorable place for pest proliferation.

The wastewater drainage procedures in several sectors. They aim at ensuring the hygiene conditions of the process by maintaining the environment clean, dry and organized, avoiding risks of cross contamination.

The procedures which aim to control the proper ventilation in the sectors, avoiding the formation of odors, steam, condensation, ice and snow. They shall also prevent the creation of improper hygiene-sanitary conditions in the processing environments and ensure that the products remain unchanged.

The procedures to evaluate the lighting conditions in the sectors. It shall be ensured a quality lighting with the proper intensity in the sectors involved with handling and processing in order to not compromise the evaluation of the hygiene-sanitary conditions, as well as the conditions of the equipment and processing products.

The procedures to evaluate the maintenance and hygiene conditions of the sanitary barriers, toilets and dressing rooms. They evaluate the uniforms, from the moment the employee arrives at the company until he/she returns to home and inside the dressing rooms and sanitary barriers. They also avoid a contamination focus between the outside and the inside of the company.

The procedures adopted to maintain the facilities running perfectly and to eliminate eventual downtimes and preserving the original features of the facilities, aiming at ensuring the development of products in accordance with the schedules processing, without compromising the product's safety.

The Good Practices on the Farm System highlights the main factors which influence the performance when raising the poultry. Measures aiming at the welfare are adopted for the animals, the employees and the environment.

The procedures under the humanitarian point of view so the birds destined to slaughtering do not have any unnecessary suffering. The following items shall be evaluated to prevent the discomfort and suffering of the birds: the handling of birds during the transportation, receiving, dispatch, hanging, stunning and bleeding.

It is a system developed to ensure the safety of the products obtained through the planning and implementation of the HACCP System.

The procedures which aim at maintaining the hygiene-sanitary conditions of the food during the operations and also at ensuring that the products remain unchanged.

It ensures that the product is delivered to customers with the expected quality.