Company

Quality is a fundamental requirement to commercialize food products. To offer high patterns of quality, MN Propolis implemented the following programs to guarantee the security and integrity of products, and mainly the client’s health.

GMP (Good Manufacturing Procedures)

Those are group of actions and criteria that especially objective the guarantee of sanitary conditions (quality, security of handling and efficacy of products) of industries or establishments that produce and distribute food products, resulting on a product without contaminants which means preparing, handling and packing under appropriate conditions.

Those do not only include legal aspects of the establishment as the company’s documentation and Human Resources procedures but also norms of hygiene, control of receiving and storing materials, and storing and transporting the finished product. Structure, layout and building norms are also observed in the GMP Manual to prevent crossed products contamination.

PPHO (Operational Hygiene Patterned Procedures)

Development of a written plan of the establishment hygiene procedures for personal and operational activities. These procedures are monitored and corrective actions are applied when established limits are disobeyed.

HACCP (Hazardous Analysis of Control and Critical Points)

It is an analysis system that identifies specific hazard points and preventive measures to its control, seeking the food security and adding guarantee aspects to the quality and economic integrity. Based on prevention, elimination or reduction of hazard points in all production process steps.

Tracking Control Plan

Consists on controlling the trace of a food product. Permits the tracking of all substances used on the food production and all the way until its commercialization. It is possible to determine with precision the cause of defects or problems related to the foods security. At the same procedure if a problem occurs, it is possible to fast trace all production lots involved in the production.

Top page