Quality

The animals are acquired from various farms in a radius till 350 km and they are transported in its own fleet of trucks with drivers previously trained with the least possible suffering following the rules of the program animal welfare.

The plant has a team of quality control which consists of quality manager, responsible technical and veterinary medical inspectors distributed in various industrial sectors, where all components are trained and qualified to perform the programs of self-control.

On arrival of the cattle to the slaughterhouse, animals are inspected their sanity by Federal Inspection Service (SIF) and their documents (traceability) by the company, moreover are monitored by a quality control inspector as to pre-slaughter management and accommodates in corrals with diet hydropower, logging spreadsheet document. So the next day, these animals are slaughtered, which are monitored by quality control inspectors as race, age, sex, personal hygiene (Good Manufacturing Practices), sanitary operations procedures (SOP) and verification control points (PC's) and critical control points (CCP) program within the Hazard Analysis and Critical Control Points (HACCP).

After the release of carcasses by the Federal Inspection Service about the healthiness of meat and product quality through quality control, the carcasses are stocked for cooling with controlled temperature and time (aging health). At the end of this period, the carcasses cattle are released by the quality control after checking temperature and pH and forwarded to the sector bonning (controlled temperature maximum +10 ° C) through the point of re-inspection Room (PC) for possible contamination. The rooms are boneless beef prepared with toilet and packaging and identification, following the typical butcher cuts. The cuts follow for secondary packaging which are accommodated in cardboard boxes, weighed, labeled, according to the storage chamber of chilled products or tunnel frozen and subsequently to the chamber of frozen products.

The final quality of the product is verified through microbiological analysis in the company's laboratory and laboratory accredited by the Ministry of Agriculture, Livestock and Supply.

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Bon-Mart Quality:

Ensuring perfect cut



Qualidade
Qualidade
Qualidade
Qualidade

Slaughtering

In our slaughtering system, the carcass cleaning is totally automatized and operational and hygiene procedures are standardized. In addition to SIF (Federal Inspection Service) supervision, the entire work is performed following the rules of HACCP (Hazard Analysis and Critical Control Points).

Sanitary maturation

Sanitary Maturation is a process performed in accordance with international health standards. Our cooling chambers have capacity for 280 tons and digitally operated under strict sanitary and hygienic control.

Debonning

Deboning is conducted with temperature and microbiological control, a rigorous precaution that aims to assure the sanitary quality of the process. Our professionals are experient and specialized in a variety of cuts, meeting intrnational market standards.

Vacuum Packaging

The products are packed in high technology equipments, which provide exceptional patterns of that it maintais the original characteristics of the products such as taste and tendernss, in addition to safety and hygiene.

Quality Control Laboratory

Continuous improvement is a Bon-Mart goal, which has its own Quality Control Laboratory for such purpose. In this place every product is permanently analyzed and monitored, ensuring goods quality.

Quality with responsibly:

Ministério da Agricultura LPF APPCC Sustentabilidade e Responsabilidade

Treatment: +55 18 3901-3500

Av. Ana Jacinta, 335 - Jardim Bom-Mart
Presidente Prudente - SP - Brasil