|* To instill the employees the awareness of producing safe and hygienic products.
* With the participation of all employees, by implementing HACCP and GMP principles, to create a food safety management system and to ensure systemís continuity and effectiveness.
* To comply with food legislation.
* Without compromising human health, to make production in closed area with a production code generation system and hygienic conditions; to provide entries with convenient and clean attire.
* In accordance with quality criteria, to achieve production without the possibility of physical, chemical or microbiological contamination.