Quality, Food Safety & Environmental Policy
INDUSTRIAS CÁRNICAS MONTRONILL, a company dedicated to the cutting and processing of pork meat, is committed to guaranteeing the highest quality and most appropriate service for its products.
Our activity requires a work policy aimed at meeting customer requirements and needs, complying with the ethical code of conduct, producing a hygienically safe product with minimal environmental impact, and meeting all requirements established by current legislation and the quality and food safety standards IFS, BRC, and ISO 14001:2015, in their current versions.
We work to continually improve our Food Safety and Environmental Culture, providing all necessary resources to ensure full involvement of the organisation.
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Produce safe, harmless, legal, and authentic products, complying with the company’s HACCP system, based on the principles of the Codex Alimentarius, respecting food legislation in all company activities, and—whenever possible—exceeding these requirements in order to meet increasingly strict future legal obligations.
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Maintain the commitment to continuous improvement of all implemented and validated processes to ensure full traceability, authenticity, safety, and control of our products.
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Strengthen commercial policies by seeking new markets, customers, and suppliers to support business growth and adapt to changing market needs.
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Understand customer satisfaction levels to meet their expectations, investigating the causes of incidents and finding solutions to prevent recurrence, ensuring that products meet all quality specifications.
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Allocate investments and strategies to ensure a stable supply of raw materials and greater control across the entire chain.
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Maintain adequate facilities to ensure correct handling and hygiene practices, and carry out ongoing monitoring to guarantee a hygienically safe product.
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Maintain continuous and direct contact with:
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Competent health, labour, and environmental authorities
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Regulatory bodies and standards organisations
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Review and establish annual quality and environmental objectives, and take necessary actions to improve the management systems.
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Analyse different indicators to detect the actions or resources needed to ensure a hygienically safe product and continuous improvement.
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Require all company personnel to manufacture safe and legal products, ensuring environmental sustainability and maintaining ethical and harmonious work behaviour—respecting freedom of association, the right to collective bargaining, prohibiting child labour, avoiding discrimination, and preventing inhumane or severe treatment.
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Ensure all employees receive continuous training and promote a strong food safety culture.
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Provide training to all personnel so they understand and cooperate with the implemented management systems and achieve annual objectives.
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Maintain and apply Food Defence and Food Fraud Prevention plans to ensure the production of safe products and to prevent sabotage and food fraud.
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Maintain a continuous commitment to improving all implemented and validated processes to strengthen the Environmental Management System and improve environmental performance.
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Ensure compliance with all legal requirements.
16–17. Always apply the most appropriate processes and technologies to prevent, reduce, and—where possible—eliminate contamination and disturbances that negatively affect the product or the environment.
Work to optimise resources, correctly manage energy and water use, and apply savings systems within production to reduce consumption and operate as a sustainable company—preserving biodiversity and the local ecosystem.
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Use energy solutions that minimise gas emissions contributing to climate change.
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Improve wastewater management by allocating the necessary human and technical resources whenever economically viable.
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Manage waste appropriately and reduce it as much as possible.
Management of INDUSTRIAS CÁRNICAS MONTRONILL S.A.U. continuously works to improve the integrated Quality, Food Safety, and Environmental Management System, ensuring its effectiveness and providing the resources necessary to maintain positive customer–supplier feedback.
