Certifications - Frutah
Frutah is aware that in all family houses that ensure there is well-being, it is essential that there is high quality food in their meals. It is seen in the proper production and transportation phases, so Frutã is proud for the getting the seals ISO 9001 and ISO 22000, that they certify the Food Safety and Quality.
(Quality Management Quality) is a rule that allows the Brazilian companies to verify the consistency of their processes in first place, besides measuring, monitoring them aiming to rise their competitiveness and, with this, to ensure their customers’ satisfaction.
(Food Safety Management) is an international rule that define the requirements of food safety management system. It includes all the organizations of the food chain, from the harvest phase to the Family table one.
of the Organic Products
This seal means that this is an organic product able to get in the United States, due to meeting the organic standards of this country.
It meets all the organic certifications made by the IBD Certificações in the internal market and it is used in conjunction with the Selo de Produtos Orgânicos do Brasil (Seal of Organic Products of Brazil). Optional use.
Organic Product Brazil
It meets all the organic certifications made by the IBD Certificações in the internal market and it is used in conjunction with the Selo de Produtos Orgânicos do Brasil (Seal of Organic Products of Brazil).
It meets all the certifications made for the European Common Market, the North American Market (USA), and IBD is accredited with equivalent standards, using the IBD Guidelines approved by European accreditors as equivalent to the European standard.
This certification ensures that our products fit the consume of the Jewish community, that follows a diet according to their religion.
HACCP System Certified - WQS
The Hazard Analysis and Critical Control Points (HACCP) certification is the system internationally accepted and documented by the Codex Alimentarius. The HACCP system helps manage hazards that affect food safety/hygiene during the food production process.