Product Quality and Safety

Quality and safety

Our strong Quality and Safety Policy establishes the standards and production process practices that allow us to participate in major markets with high demand for beef and beef products. Our quality control has veterinarians, biochemical engineers, chemists, and other employees trained in international standards of safety and good practices who work on-site at our facilities.  This experienced team monitors the set of guidelines for the beef, pork, and derivatives we produce – our guidelines include control methodologies and processes, as well as audits and certifications.

We adopt the HACCP (hazard analysis and critical control points) quality assurance system to help minimize the risk of food contamination, and thus provide safe and sanitary conditions for our products. We are also BRC (British Retail Consortium) certified, a standard recognized by the (Global Food Safety Initiative), and employ other best practices (see the following chart). All of our units are audited by the corresponding national inspection services and the most prestigious international organizations, allowing us to sell our products in domestic and international markets.

All units in Paraguay are AA BRC and HACCP-certified. Furthermore, all operations in Brazil and Bolivia use HACCP management systems, and their units are either certified or in the process of becoming certified.

International Certificates

International Certificates
Certification Country Operation
HACCP (Hazard Analysis and Critical Control Point) Paraguay 3 facilities
HACCP (Hazard Analysis and Critical Control Point) Brazil 2 facilities
HACCP (Hazard Analysis and Critical Control Point) Bolivia 1 facility
BRC (British Retail Consortium) Paraguay 3 facilities
BRC (British Retail Consortium) Brazil 2 facilities
MCD SWA (McDonald’s Supplier Workplace Accountability) Paraguay 1 facility
Halal Paraguay 1 facility
LWG (Leather Working Group) Paraguay 1 facility
Nami (North American Meat Institute) Paraguay 1 facility


Instruments available to ensure food safety:

  • GMP – Good Manufacturing Practices 
  • HACCP – Hazard Analysis and Critical Control Points 
  • SSOP – Pre and Operational Hygiene Standard Procedure 
  • SOP – Sanitary Operational Procedures 
  • Training programs 
  • Internal Audits
  • Supplier assessments
  • Food Defense Plan
  • Standard Operating Procedures
  • Microbiological Control Program
  • Tracking Program 
  • Recall mechanisms

Learn more about our quality and food safety practices here.

Animal welfare

Concepción Group Animal Welfare Policy is aligned with the world’s best known and respected Animal Welfare and Animal Health guidelines.

We implement national laws and international protocols in our cattle and hog slaughterhouses, such as those established by the FAWC (Farm Animal Welfare Council), an independent British board that is a global animal welfare reference. 

Our commitment to guarantee the best animal welfare practices in our operations and throughout our value chain involves training sessions carried out by specialists and lecturers for different audiences. This training follows a program that includes talks, support materials, presentations, and visits to suppliers, covering all players around the supply chain – farmers, shippers, and production units. 

From time to time we monitor and audit animal welfare at third parties using client-specific protocols. The fact that all of these audits have been positive reflects our efforts and are deployed to enforce best practices. In 2022, Frigorífico Concepción in Concepción was NAMI (North American Meat Institute) certified. 

Animal well-being targets:

We are committed to humane slaughter, desensitizing all animals except for those destined for markets with specific religious requirements.

The goal of stunning the animal is to render them unconscious immediately, so that they feel no pain.


Learn more about our animal welfare practices here.