The BRC is a global standard for food safety created by the British Retalil Consortim (British Retail Consortium). It is an international certification scheme that qualifies suppliers of products and brands in large stores. The BRC Food standard provides guidelines for the manufacture of safe food products.


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The IFS (International Food Standard) is a food safety system promoted by the association of distributors in Germany, France and Italy.

It is a standard for auditing food quality and safety systems for products in this area, and is a certifiable structure standard. IFS is a standard for auditing suppliers and / or manufacturers and applies to companies that manufacture or package products.


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GRASP stands for “GLOBALG.AP Risk Assessment on Social Practice”. Good agricultural practices focus not only on products but also on people ensuring a commitment to the health, safety and well-being of the worker.


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It is the set of agricultural plant breeding systems that make the most of natural resources and production mechanisms and ensure long-term sustainable agriculture, and introduce biological control methods, chemicals and other techniques that match the requirements of society, the protection of the environment and agricultural productivity, as well as the operations carried out to handle, package, transform and label plant products covered by the system

Unlike organic farming, integrated production uses, together with biological control methods, agrochemicals (fertilizer, pesticides) with certain restrictions. The objectives are to respect the environment, sustainability and to offer certain guarantees of quality and health to consumers.


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Globalgap is a well-established protocol as a benchmark in the field of Good Agricultural Practices (GAP) for the market. Global Gap certification covers all production activities on a farm, until the product is marketed or sold.

It also establishes voluntary standards through which agricultural products can be certified worldwide.

The protocol is based on food safety criteria. It contemplates production techniques with the aim of a controlled use of phytosanitary products to minimize the impact of waste on food, man and the environment.

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Hazard analysis and critical control points

HACCP is a system for Hazard Analysis and Critical Control Points that reduce the likelihood of food poisoning. Through HACCP, companies control the risks of food contamination.
HACCP is a system for monitoring and analyzing the hazards and critical points of possible food contamination by microbial, physical, or chemical agents.

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