Planície Verde is a company of fruit and vegetable production and commercialization, focused and committed to achieving full customer satisfaction. To this end, the management, with the involvement of all employees, aims to guarantee the effectiveness and permanent updating of the Food Safety System through the identification, monitoring, and control of reasonably expected hazards, developing each of the following areas:

- Focus on Customers: 

Guaranteeing the quality, legality, safety, integrity, and authenticity of the products

supplied, achieving total customer satisfaction and, whenever possible, exceeding their

expectations in terms of products and services.

- Processes and Products:

Continuously improving the Food Safety System (HACCP) by identifying, evaluating, and 

controlling hazards related to product safety, effectively guaranteeing the 

implementation of good practices, and leading to a guarantee of the quality, legality, 

authenticity, integrity, and food safety of the products sold.

Ensuring the implementation of good production practices, guaranteeing compliance with 

product specifications.

Providing the necessary resources to guarantee the effective implementation of the food 

management system, complying with regulatory requirements.

- Social Responsibility:

Respect all employees, without discrimination of any kind, ensuring their training, motivation 

and participation in the company's production processes and activities.

Promote the improvement of hygiene, safety, and health conditions at work, with a view to 

preventing accidents, occupational illnesses and improving the working environment.

Ensuring, whenever possible, the use of raw materials produced at GRASP-certified sites.

- Sustainability and Environmental Responsibility:

Conserving and restoring natural ecosystems by using regenerative agriculture as a

method of production.

Providing sustainable business relationships.

Ensure the use of GLOBALG.A.P. certified raw materials wherever possible.

Ensuring the correct management of waste to minimise its environmental impact.

- Food Safety Culture:

Encourage the adoption of behaviours that foster the improvement of the food safety 

culture, in line with the philosophy of continuous improvement.

Promote clear and effective communication mechanisms that involve employees.