QUALITY:
Current pig production requires efficient sanitary and biosecurity management, employing highly qualified personnel. The vast majority of pork products sold in the domestic and export markets are produced under strict quality assurance systems:
POE (Standardized Sanitary Operational Procedures);
BPM (Good Manufacturing Practices);
PABCO (Animal Facilities Under Official Certification) and, Control of Residues in Pork Meats, from the Agricultural and Livestock Service.
These systems make it possible to guarantee national and foreign consumers the highest quality and safety of pork produced in Argentina.
Regarding semi-finished products, they are constantly controlled through pH, temperature, and where appropriate, humidity and merna. Thermal processes are subject to thermal probes that ensure correct cooking.
In areas and implements, microbiological analyzes of environments, equipment and facilities are carried out, both for pathogenic microorganisms and indicators, while the cleaning and disinfection of the equipment is verified before production operations.
The approval of each lot is subject to physicochemical and microbiological analysis, in addition samples of some of the lots are retained for verification of shelf life.
