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Fruticol - Saboreando diversidad

Safety policy

Our Food Safety Policy

C. I. FRUTICOL INDUSTRIAL S. A. S., is committed to implement and maintain a Food Safety Management System based on the FSSC 22000 V 6.0 scheme, covering all processes related to the production, packaging, storage, transportation and marketing of fruit pulp (sweetened and unsweetened), pasteurized and frozen; basing its safety and quality policy on the following guidelines:

  • Compliance with and implementation of Good Manufacturing Practices to ensure food safety, compliance with legal requirements and the needs of customers and other interested parties.
  • Promoting the development of competencies and awareness of our employees, through training and communication to achieve excellence and continuous improvement of our processes.
  • The continuous improvement of the Food Safety Management System and its processes, through the definition and application of corrective, preventive and improvement actions.
  • Production of safe, quality products that promote the health and well-being of consumers, applying innovative, efficient, high-tech production processes; ensuring the prevention of food safety violations and the establishment, implementation and development of effective and close communication channels with customers and other stakeholders.
  • Encouraging the development of our suppliers, based on the establishment of effective communication channels, which allow us to ensure the safety of raw materials, ingredients and packaging, as well as to establish a safe, efficient and high quality service for all.

Review date: July 2024
Version: 06

Objectives of the safety management system

1. Comply with the sanitary requirements and other legal provisions required by national and international regulations.

3. Establish effective communication channels with suppliers to ensure the reduction of hazards in raw materials.

5. Improve the level of personnel competencies by developing a culture of safety and quality through knowledge management.

2. Promote customer and consumer satisfaction, controlling the risks associated with food safety and quality.

4. Reduce losses due to non-conforming product in raw materials (MP), product in process (PP) and finished product (PT).

6. Measure the performance of the food safety management system.

Review date: July 2024
Version: 06