The quality and safety of the products of San Jacinto is not based merely on appropriate production standards, but above all on the observance of strict hygiene and sanitary regulations, and on the thorough control systems applied by the company.

Following the criteria of the most demanding markets, San Jacinto has implemented Good Manufacturing Practices (GMP). Sanitation Standard Operating Producers (SSOP) and Hazard Analysis Critical Control Points (HACCP) programs, which together provide the conditions necessary for industrial processes to be conducted with the best techniques, in the cleanest environment, and guaranteeing that the final products are safe and healthy.

These controls are complemented with other more specific commercial controls, such as the compliance with clients requirements in terms of manufacturing, labelling and packaging specifications, as well as pH and vacuum packaging control for chilled meat.

To achieve the maximum levels of quality, San Jacinto has a team of highly qualified specialized inspectors and fully-equipped laboratory to conduct microbiological controls, guarantee the hygiene of the facilities, the condition and life of product, potable water control, calibration of measuring instruments , as well as the necessary chemical controls, such as the percentage of fat in meat products.

Moreover, government bodies such as the Ministry of Livestock, Agriculture and Fisheries (MGAP) and the National Meat Institute (INAC) are in charge of auditing and certifying certain basic sanitary and quality standards that are part of the requirements set by the import markets.