Food Quality and Safety

The safety, legality and food quality of our products is grounded on preventive plans based on the Codex Alimentarius, codes of good practice and on procedures and controls resulting from the application of the HACCP methodology (Hazard Analysis and Critical Control Points) to all activities of the various units of the Luis Vicente Group.

In order to guarantee and strengthen food quality and safety, we also have a team of specialized and experienced technicians in the area of Fruits and Vegetables that allow the monitoring of our products from production to product control at all stages up to commercialization.