ISO 22000:2005 Certification

The major premise in our activity is to offer and deliver safe and harmless products into the food chain. This is the hallmark that characterizes us since our inception and it is certified by our Food Safety Management System, based on UNE-EN ISO 22000:2005.

Furthermore, the Aceites Guadalimar management uses the Safety Management System not only to comply legal and regulatory requirements, but also to meet more specifics safety requirements agreed with the customers.

Thereby, we guarantee an effective internal and external communication, ensuring the necessary information about foods harmless and safety, specially focused on our staff.

Aceites Guadalimar has enshrined its safety commitment in the foundations of its Food Safety Policy, with measurable objectives and indicators:

• The correct implementation of our Safety Management System the responsibility of all staff, counting on the commitment of the management team.
• Improving the assurances of food safety means improving the human and material resources.
• Safety must be a basic characteristic of each product and it is our duty to guarantee it.

This Food Safety Policy is evolving continuously and, so, it is reviewed to ensure its ongoing appropriateness, especially regarding the System Review by the management team, controlling that the regulatory requirements are the framework to establish the company objectives.

The quality policy of Aceites Guadalimar the way to a better Food Safety Management System. The quality policy is permanently exhibited in a visible location to the staff and each review is reported to the works council, ensuring, in this way, its implementation at all levels in the company.

Certified Kosher

Additionally, the Rabbinate of Madrid has officially aproved our extra virgin and virgin olive oils, refined olive oil and olive-pomace oil as parve products, with international validity and recongnition.

This certification implies great care and supervision and ensure high quality for the greatest possible number of costumers.