صحافة بلادي صحيفة إلكترونية مغاربية متجددة على مدار الساعة تعنى بشؤون المغرب الجزائر ليبيا موريتانيا تونس
Morocco – My Press
The local development company “Casablanca Services” announced the renewal of a number of quality and safety certificates for the mass massacres of the economic capital, in a step that reflects the continued adoption of strict standards in the management of this vital facility.
According to an official statement, this renewal confirms the robustness of the system adopted during mass slaughters, and the continuation of efforts aimed at ensuring services that meet quality and health safety requirements, whether for the benefit of professionals or consumers, while respecting standards of traceability and operational efficiency.
This award included the renewal of the ISO 22000 certificates for food safety management (2018 version), and the ISO 9001 certificates for quality management (2015 version), in addition to the “Halal” mark, after successfully passing the annual audit process.
The same source confirmed that these certificates cover the various stages of the production chain, starting from slaughtering operations to cutting, transportation and monitoring, indicating that adopting an integrated management system contributed to developing internal procedures and modernizing work methods, in line with the requirements of the food industry sector.
In this context, the company highlighted that this achievement reflects the commitment of the teams working inside the slaughterhouses, and embodies a model in public facilities management based on quality, continuous improvement, and enhancing trust with operators and partners.
The communication also explained that the mass massacres continue to implement parallel environmental programs, including the adoption of solar energy to reduce energy consumption, the establishment of a wastewater treatment plant, in addition to the integration of environmentally friendly practices into daily exploitation activities.
This trend comes within the framework of enhancing the sustainability of the facility and improving its performance, in a way that responds to the challenges of food safety and environmental protection at the same time.
Source:“My press”
