Commitment and Continuous Improvement Management Team

Commitment to quality and food safety, setting measurable objectives aimed at fulfilling customer requirements, product specifications, industry and related destination countries. The above, is stipulated in the Quality Policy and Food Security, together with its objectives.

Fulfilling its commitment processes it is ensured by identifying the different opportunities for improvement and implementation of improvement processes established.

Food Safety Plan – HACCP

t has developed and implemented a Food Safety Plan, based on the System of Hazard Analysis and Critical Control Point, HACCP, according to the General Principles of Food Hygiene of the Codex Alimentarius, Chilean standard 2861, and the legislation applicable to the packaging of fresh fruit.

For the above, Propal has created a HACCP Food Safety Plan, established in the Quality Manual HACCP and prerequisite program defined in:
1.-Cleaning and disinfection.
2.-Pest control.
3.-Building maintenance programs and equipment.
4.-Personal hygiene requirements.
5.-Team training.
6.-Shopping (Procedure for requisitioning, purchase and distribution of inputs).
7.-Transportation (Procedure safety and safety for the transport of fruit and vegetable products)
8.-Processes to prevent cross contamination.
9.-Allergen Control.

Internal audit

Internal Quality System and food safety audits are carried out according to a specific program, where the activities to be carried detailed, which should cover the implementation of the plan HACCP prerequisite programs and all procedures and instructions necessary for compliance with the BRC standard.

The Quality Assistant Manager, along with his team of qualified internal auditors, is responsible for analyzing the results of audits, tracking of corrective and preventive actions established, and informing the Operations Department.

In addition to the internal audit program, a program of hygiene inspections and documented manufacturing, guarantees the good condition of the facilities.

Finally, at least annually, you must perform a full audit of the Global Standard for Food Safety (BRC) conducted by an internal or external, independent auditor audited area.

Approval and Evaluation of Suppliers

Our company continuously carries out the evaluation, approval and monitoring of its critical suppliers (raw materials, including packaging, fruit) and services; for quality, safety and legality of their products, through Procedure Supplier Evaluation and Approval Instructive and maintenance contractors and suppliers evaluation, where further evaluation frequency defined by the item being evaluated. In it, the quality controls for products received, evaluation of quality and compliance with delivery by suppliers are established. This procedure includes requirements for quality, safety and legality required by the company and is based on an assessment of risk associated with the type of goods supplied.

Any intermediate process of manufacturing a product that should be outsourced, must be managed to ensure the safety, legality and quality of the final product.