Esteban Espuña, S.A.€¦ · Certificate Number: 8415 6: July 2011) xes of hams at the Dry cured...

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Registered by: SAI Global Certification Services Pty Ltd (ACN 108 716 669) 286 S Global Assurance Services Ltd. Partis House, Ground Floor, Davy Kingdom (“SAI Global”) and subject to the SAI Global Terms and C exercised in carrying out this assessment, SAI Global accepts resp remains the property of SAI Global and must be returned to SAI Gl If you would like to feedback comments on the BRC G This is to certify that: Esteban Espuñ Multiproduct site: C/ Mestre Turina, 39-41 Cured ham site: Avda. Sant Jordi s/n. 178 BRC Site Code: 1728370 has been audited by SAI Global an Global Standard for Food Saf Achieved Grade: A Product Categories: 08 – Cooked meat/fish products / Productos de carne 09 – Raw cured or fermented meat and fish / Carne y 10 – Ready meals and sandwiches; ready to eat dess SCOPE: The salting, dry curing, portioning and packing in vacu of meat sausages, snacks "cañitas" and pork/ turkey p cooked meats (pork) in tins. All individually packed or packed or modified atmosphere packing. The prepara pressure process of some finished or intermediate vac La salazón, curado, cortado de jamón, envasado al va La preparación , curado, fermentación (o no), de emb (porcino y pavo), salchichas tipo Frankfurt, pasteuriza Loncheado de embutidos, embuchados, jamones cura La preparación, cocción, refrigeración de tapas cárnic Proceso de alta presión para algunos de los producto Scope exclusions: None / Ninguna Audit Programme: Announced / Anunciada Auditor Number: 123088 Date of Audit: 27,28,29,30 January 20 Certificate Issue Date: 10 March 2014 Samer Chaouk Head of Policy, Risk and Certification Sussex Street Sydney NSW 2000 Australia with SAI Avenue, Knowlhill, Milton Keynes, MK5 8HJ, United Conditions. While all due care and skill was ponsibility only for proven negligence. This certificate lobal upon its request. Global Standard or the audit process directly to BRC, please contact en ña, S.A. 1. 17800 Olot (Girona). Spain 800 Olot (Girona). Spain Certificate Number: 8415 nd found to meet the requirements of fety (Issue 6: July 2011) e/pescado cocinados pescado crudos curados o fermentados serts / Bocadillos y platos listos para comer: postres listos para comer uum or in cardboard boxes of hams at the Dry cured ham site. The pre pieces; the cooking of hams, turkey breast, cold meats (pork, turkey), f r industrial size. The slicing of dry cured meat sausages/ meat portions ation, cooking and chilling of ready to heat meat based snacks with oth cuum packed product. All at the Multiproduct site. acío o en caja cartón en la planta de Jamón Curado. butidos, tapas "cañitas" y embuchados de cerdo y pavo; cocción de jam ación de jamones y fiambres en lata (porcino). Todo envasado individu ados, productos cárnicos cocidos envasados al vacío o en atmósfera cas con otros ingredientes listos para calentar envasados al vacío. os finales o intermedios envasados al vacío. Todo en la planta de Mult 014 Re-audit Due Date, From: 09 J 4 Certificate Expiry Date: 21 Mar Paul Butcher Global Head – Assurance Serv [email protected] eparation, curing and fermentation (or not) frankfurters, pasteurization of ham and s, dry cured ham, cooked meats; vacuum her ingredients vacuum packed. High mones, pechuga de pavo, fiambres ualmente o formato industrial. protectora. tiproducto. Jan 2015 To: 06 Feb 2015 rch 2015 vices

Transcript of Esteban Espuña, S.A.€¦ · Certificate Number: 8415 6: July 2011) xes of hams at the Dry cured...

Page 1: Esteban Espuña, S.A.€¦ · Certificate Number: 8415 6: July 2011) xes of hams at the Dry cured ham site. The preparation, curing and fermentation (or not) eat based snacks with

Registered by:

SAI Global Certification Services Pty Ltd (ACN 108 716 669) 286 Sussex Street Sydney NSW 2000 Australia with

Global Assurance Services Ltd. Partis House, Ground Floor, Davy Avenue

Kingdom (“SAI Global”) and subject to the SAI Global Terms and Conditions. While all due care and skill was

exercised in carrying out this assessment, SAI Global accepts responsibility only for proven negligence. This certificate

remains the property of SAI Global and must be returned to SAI Glo

If you would like to feedback comments on the BRC Gl

This is to certify that:

Esteban Espuña, S.A.Multiproduct site: C/ Mestre Turina, 39-41. 17800 Olot (Girona). Spain

Cured ham site: Avda. Sant Jordi s/n. 17800 Olot (Girona). Spain

BRC Site Code: 1728370

has been audited by SAI Global and found to meet the requirements of

Global Standard for Food Safety (Issue Achieved Grade: A Product Categories: 08 – Cooked meat/fish products / Productos de carne/pescado cocinados09 – Raw cured or fermented meat and fish / Carne y pescado crudos curados o fermentados10 – Ready meals and sandwiches; ready to eat desserts / Bocadillos y platos listos para comer: postres listos para comer

SCOPE: The salting, dry curing, portioning and packing in vacuum or in cardboard bo

of meat sausages, snacks "cañitas" and pork/ turkey pieces; the cooking of hams, turkey breast, cold meats (pork, turkey), fr

cooked meats (pork) in tins. All individually packed or industrial size. The slicing of dry cured meat sausages/ meat portions,

packed or modified atmosphere packing. The preparation, cooking and chilling of ready to heat m

pressure process of some finished or intermediate vacuum packed product. All at the Multiproduct site.

La salazón, curado, cortado de jamón, envasado al vacío o en caja cartón en la planta de Ja

La preparación , curado, fermentación (o no), de embutidos, tapas "cañitas" y embuchados de cerdo y pavo; cocción de jamones,

(porcino y pavo), salchichas tipo Frankfurt, pasteurización de jamones y fiambres en lata (

Loncheado de embutidos, embuchados, jamones curados, productos cárnicos cocidos envasados al vacío o en atmósfera protectora.

La preparación, cocción, refrigeración de tapas cárnicas con otros

Proceso de alta presión para algunos de los productos finales o intermedios envasados al vacío. Todo en la planta de Multipr

Scope exclusions: None / Ninguna

Audit Programme: Announced / Anunciada

Auditor Number: 123088

Date of Audit: 27,28,29,30 January 2014 Certificate Issue Date: 10 March 2014

Samer Chaouk Head of Policy, Risk and Certification

SAI Global Certification Services Pty Ltd (ACN 108 716 669) 286 Sussex Street Sydney NSW 2000 Australia with SAI

Davy Avenue, Knowlhill, Milton Keynes, MK5 8HJ, United

and subject to the SAI Global Terms and Conditions. While all due care and skill was

assessment, SAI Global accepts responsibility only for proven negligence. This certificate

Global upon its request.

Global Standard or the audit process directly to BRC, please contact en

Esteban Espuña, S.A. 41. 17800 Olot (Girona). Spain

Cured ham site: Avda. Sant Jordi s/n. 17800 Olot (Girona). Spain

Certificate Number: 8415

and found to meet the requirements of

or Food Safety (Issue 6: July 2011)

Cooked meat/fish products / Productos de carne/pescado cocinados sh / Carne y pescado crudos curados o fermentados

Ready meals and sandwiches; ready to eat desserts / Bocadillos y platos listos para comer: postres listos para comer

The salting, dry curing, portioning and packing in vacuum or in cardboard boxes of hams at the Dry cured ham site. The preparation, curing and fermentation (or not)

of meat sausages, snacks "cañitas" and pork/ turkey pieces; the cooking of hams, turkey breast, cold meats (pork, turkey), fr

ed meats (pork) in tins. All individually packed or industrial size. The slicing of dry cured meat sausages/ meat portions,

packed or modified atmosphere packing. The preparation, cooking and chilling of ready to heat meat based snacks with other ingredients vacuum packed. High

pressure process of some finished or intermediate vacuum packed product. All at the Multiproduct site.

La salazón, curado, cortado de jamón, envasado al vacío o en caja cartón en la planta de Jamón Curado.

La preparación , curado, fermentación (o no), de embutidos, tapas "cañitas" y embuchados de cerdo y pavo; cocción de jamones,

(porcino y pavo), salchichas tipo Frankfurt, pasteurización de jamones y fiambres en lata (porcino). Todo envasado individualmente o formato industrial.

Loncheado de embutidos, embuchados, jamones curados, productos cárnicos cocidos envasados al vacío o en atmósfera protectora.

La preparación, cocción, refrigeración de tapas cárnicas con otros ingredientes listos para calentar envasados al vacío.

Proceso de alta presión para algunos de los productos finales o intermedios envasados al vacío. Todo en la planta de Multipr

27,28,29,30 January 2014

Re-audit Due Date, From: 09 Jan 2015

10 March 2014 Certificate Expiry Date: 21 March 2015

Paul Butcher Global Head – Assurance Services

[email protected]

The preparation, curing and fermentation (or not)

of meat sausages, snacks "cañitas" and pork/ turkey pieces; the cooking of hams, turkey breast, cold meats (pork, turkey), frankfurters, pasteurization of ham and

ed meats (pork) in tins. All individually packed or industrial size. The slicing of dry cured meat sausages/ meat portions, dry cured ham, cooked meats; vacuum

eat based snacks with other ingredients vacuum packed. High

La preparación , curado, fermentación (o no), de embutidos, tapas "cañitas" y embuchados de cerdo y pavo; cocción de jamones, pechuga de pavo, fiambres

porcino). Todo envasado individualmente o formato industrial.

Loncheado de embutidos, embuchados, jamones curados, productos cárnicos cocidos envasados al vacío o en atmósfera protectora.

Proceso de alta presión para algunos de los productos finales o intermedios envasados al vacío. Todo en la planta de Multiproducto.

09 Jan 2015 To: 06 Feb 2015

21 March 2015

Assurance Services