This is to confirm that: Esteban Espuña, S.A.€¦ · The salting, dry curing, portioning and...
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Registered by: SAI Global Assurance Services Ltd. Partis House, Davy Avenue, Knowlhill, Milton KeynesAccredited certification body for IFS certification, having signed an agreement with the IFS owners and subject to the SAI Global Terms and Conditions. While all due care and skill was exercised in carrying oproven negligence. This certificate remains the property of SAI Global a
This is to confirm that:
Esteban Espuña, S.A.Multiproduct site: C/ Mestre Turina, 39
Dry cured ham site: Avda. Sant Jordi, s/n. 17800 Olot (Girona). Spain
10.01699/GE & 10.01945/GE
has been audited by SAI Global
IFS Food (Version 6: January 2012at Higher Level
Product Scope(s): 01- Carnes rojas y blancas, aves de corral y prodúctos cárnicos / 01
07 – Productos combinados / 07 – Com
Technology Scope(s): B,C,D,E,F
for the following scope The salting, dry curing, portioning and vacuum packing or in cardboard boxes of hams at the Dry cured ham site.
fermentation (or not) of meat sausages, snacks
cold meats, frankfurters, pasteurization of ham and cooked meats in tins. All individually packed or industrial size. The sl
meat sausages/ meat portions, cooked meats vacuum packed or modified atmosphere packing. The preparation, cooking and chilling of
ready to heat meat based snacks vacuum packed. High pressure process of some finished or intermediate vacuum packed products.
the Multiproduct site.
La salazón, curado, cortado de jamón, envasado al vacío o en caja cartón en la planta de Jamón Curado. La preparación, cura
fermentación (o no), de embutidos, tapas "cañitas", embuchados de cerdo y pavo, curado de jamones; cocción de jamo
pavo, fiambres, salchichas tipo Frankfurt, pasteurización de jamones y fiambres en lata. Todo envasado individualmente o form
Loncheado de embutidos, embuchados, jamones curados, productos cárnicos cocidos envasados al vacío
preparación, cocción, refrigeración de productos cárnicos listos para calentar envasados al vacío. Proceso de alta presión p
los productos finales o intermedios envasados al vacío. Todo en la planta de Multiprod
Exclusions: None / Ninguna
Registration Number:
Audit Date(s): 27,28,29,30.01.2014
Certificate Issue Date: 05.03.2014
Samer Chaouk Head of Policy, Risk and Certification
Assurance Services Ltd. Partis House, Davy Avenue, Knowlhill, Milton Keynes, MK5 8HJ (“SAI Global”) - an EN 45011 ertification body for IFS certification, having signed an agreement with the IFS owners and subject to the SAI Global Terms
g out this assessment, SAI Global accepts responsibility only for al and must be returned to SAI Global upon its request.
This is to confirm that:
Esteban Espuña, S.A. Multiproduct site: C/ Mestre Turina, 39-41. 17800 Olot (Girona). Spain
Dry cured ham site: Avda. Sant Jordi, s/n. 17800 Olot (Girona). Spain
by SAI Global and found to meet the requirements of
January 2012)
Carnes rojas y blancas, aves de corral y prodúctos cárnicos / 01 – Red and wihite meat, poultry and meat products
Combined products
B,C,D,E,F
The salting, dry curing, portioning and vacuum packing or in cardboard boxes of hams at the Dry cured ham site.
fermentation (or not) of meat sausages, snacks "cañitas" and pork/ turkey portions, dry curing of hams; the cooking of hams, turkey breast,
cold meats, frankfurters, pasteurization of ham and cooked meats in tins. All individually packed or industrial size. The sl
t portions, cooked meats vacuum packed or modified atmosphere packing. The preparation, cooking and chilling of
ready to heat meat based snacks vacuum packed. High pressure process of some finished or intermediate vacuum packed products.
La salazón, curado, cortado de jamón, envasado al vacío o en caja cartón en la planta de Jamón Curado. La preparación, cura
fermentación (o no), de embutidos, tapas "cañitas", embuchados de cerdo y pavo, curado de jamones; cocción de jamo
pavo, fiambres, salchichas tipo Frankfurt, pasteurización de jamones y fiambres en lata. Todo envasado individualmente o form
Loncheado de embutidos, embuchados, jamones curados, productos cárnicos cocidos envasados al vacío o en atmósfera protectora. La
preparación, cocción, refrigeración de productos cárnicos listos para calentar envasados al vacío. Proceso de alta presión p
los productos finales o intermedios envasados al vacío. Todo en la planta de Multiproducto.
8415 Site COID: 9393
27,28,29,30.01.2014 Next audit to be performed 19.12.2014 to 27.02.2015
05.03.2014 Certificate Valid Until: 09.04.2015
Head of Policy, Risk and Certification Paul Butcher Global Head – Assurance Services
ound to meet the requirements of
Red and wihite meat, poultry and meat products
The salting, dry curing, portioning and vacuum packing or in cardboard boxes of hams at the Dry cured ham site. The preparation, curing and
"cañitas" and pork/ turkey portions, dry curing of hams; the cooking of hams, turkey breast,
cold meats, frankfurters, pasteurization of ham and cooked meats in tins. All individually packed or industrial size. The slicing of dry cured
t portions, cooked meats vacuum packed or modified atmosphere packing. The preparation, cooking and chilling of
ready to heat meat based snacks vacuum packed. High pressure process of some finished or intermediate vacuum packed products. All at
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", embuchados de cerdo y pavo, curado de jamones; cocción de jamones, pechuga de
pavo, fiambres, salchichas tipo Frankfurt, pasteurización de jamones y fiambres en lata. Todo envasado individualmente o formato industrial.
o en atmósfera protectora. La
preparación, cocción, refrigeración de productos cárnicos listos para calentar envasados al vacío. Proceso de alta presión para algunos de
Next audit to be performed within the time period:
04.2015
Assurance Services
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