By implementing a QHSE Management System compliant with ISO 9001, FSSC 22000, and Halal Label standards, our company has undertaken the mission of contributing to our customers’ satisfaction by creating and offering excellent Halal flavors, under the most extreme sanitary conditions, which adhere to international standards of quality, hygiene, health, and environment.

For this purpose, we have defined the following objectives:

1. 1. Increase customer satisfaction and preserve their trust by enhancing:

   • Our selection of Halal raw materials from the most prestigious external providers by identifying long-term partners to ensure guarantee and stability in our selective supplies.

   • Enhance our listening and responsiveness to our customers, respecting their requirements and regulatory and legal requirements.

   2. Improve the control of our activities and processes by leveraging our high-performance equipment to enhance all applications and foster a continuous spirit of innovation in our research and development center.

   3. Adhere to current European legislation, codes of good practices in the sector, customer requirements, and constantly reassess the relevance of our requirements.

   4. Analyze and control situations that may affect food safety by applying the HACCP system.

   5. Systematically review the Quality Management System, Food Safety, HACCP, TACCP & VACCP plan, processes, and procedures to promote continuous improvement and monitor against fraud and bioterrorism.

   6. Increase company productivity by mastering support professions and thus increase our financial performance and refine our investments in human factors and performance equipment continuously to ensure its success and growth.

   7. Develop, evaluate, and continuously provide employees with the information, training, and tools necessary for their respective positions.

   8. Respect the Quality, Health, Hygiene, and Environment in which our company operates and design our products and services in accordance with food safety and the precautionary principle to never compromise the health of our consumers.

   9. Provide products to customers who require halal certification that comply with halal requirements.

   10. Ensure the implementation of an allergen management system to control both the proven presence of an allergen in a recipe or the risk of fortuitous presence through cross-contact.

   11. Commit to understanding and proposing solutions best suited to the expectations of all stakeholders in the environment in which we operate.

   12. Set measurable annual quality and safety objectives for all operations to ensure continuous improvement for compliance with all standards.

   13. Continuously evaluate and improve the culture of our Food Safety System.