Carnes Pampeanas has developed an integral program of quality management to reach its excellence goals. The Plant and its productive process are certified under BRC standard, edition 7 qualification AA (British Retail Consortium), HACCP (Hazard Analysis and Critical Control Point), and Angus Quality Attribute (CAB – Certified Angus Beef).
The key factor for the company’s success is the commitment of its people, who share the same values of equal opportunities policies, team work, respect for the others, and professionalism. Continuous training of the staff is a development requirement of Carnes Pampeanas.
BRC standard, edition 7 qualification AA (British Retail Consortium), HACCP (Hazard Analysis and Critical Control Point), and Angus Quality Attribute (CAB – Certified Angus Beef).
The investment in technology as a fundamental tool to accompany the productive process has always been a priority in Carnes Pampeanas. The establishment, the chilling chambers and it freezing tunnels are regulated digitally by a systematized central equipment with permanent monitoring.
Following the plant modernization, it has a state-of-the-art vacuum packing machine, supplied by CRYOVAC Argentina model VS-95 TS.
Carnes Pampeanas implements an informatics process of “management and traceability system” witch allows monitoring and control along all the productive process. Through this informatics tool, we can determine the origin of each animal used in the productive process, sent to different world markets. .
Likewise, the company is member of GS1 community, assuring products’ traceability and communication at world level.
The animals are the main raw material of the productive process of Carnes Pampeanas. That is why all the employees follow the processes set forth in the company to assure animal welfare.
It is important to highlight that meat produced and processed by Carnes Pampeanas has the following features: