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The quality tradition of La Serenísima bears its stamp on PROMAS from its origin. The mainstay established by the company is Don Pascual Mastellone’s saying:
No industrial process, sophisticated and modern though it may be, can improve the olive oil quality if there is no raw material of quality. “An olive in good state guarantees innocuous, healthy and wholesome oils, that is, oils of quality”.
PROMAS adheres to Quality Programs to guarantee the innocuousness of its products from the raw material -no olive entering the factory contains pesticide residue that could harm the consumers’ health- to the end product it offers -the oil is produced up to strict hygiene and security standards-.
PROMAS guarantees the traceability of its products, which implies being able to trace a thread among all the ties of the production process, from harvest (plantation), extraction (factory) and bottling to distribution. Traceability is essential for the sake of quality, prevention and safety in food terms.
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| PROMAS Quality Program includes: |
| Good Agricultural Practices (GAP) |
| Good Manufacturing Practices (GMP) |
| Hazard Analysis and Critical Control Points (HACCP) |
| The KOSHER – PAREVE Certification |
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The Good Agricultural Practices (GAP)
The goals of this system, according to the Global Gap protocol, are the following: guarantee the quality and safety of food; tend to an integrated agricultural production through sustainable methods that are environmentally friendly; and promote occupational health, safety and wellbeing -according to occupational health and safety criteria in the plantation- as well as greater responsibility for and awareness of social issues.
The Good Manufacturing Practices (GMP)
They are a set of general actions in terms of hygiene practices and manufacturing procedures which food producers and manufacturers adhere to in order to assure the quality of the manufactured product. The GPM include recommendations with regard to building structure, hygiene and health conditions of the premises, personnel hygiene, manufacturing process control, raw material, end product storage and transportation, plague control, among others. These controls on the operating conditions within the premises guarantee that the food obtained is innocuous.
The GMP mainstay states that “quality cannot be tested in a single lot of products, but it should be tested in every lot during every stage of the manufacturing process”.
Hazard Analysis and Critical Control Points (HACCP)
This analysis is synonymous with “safe food”. It is worldwide acknowledged as the system that controls biological, chemical and physical hazards, preventing rather than examining the finished product.
The KOSHER – PAREVE Certification
The word KOSHER - “fit” in Hebrew- identifies the product as being fit for consumption according to the dietary law of the Bible. The companies that produce kosher products impose additional control on the manufacturing process in order to be issued this certification.
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