Technical Committee of Food Safety
The objective of this committee is the identification chemical and microbiological risks that may compromise the productive performance and food safety of pork. Furthermore, it constitutes technical support to the sector before any new requirements or event that may affect the food safety of pork. The committee is made up of supervisors and managers of Quality Assurance of the slaughterhouses of the associated companies and Asprocer’s veterinary staff.
Technical Committee for Sustainability
The objective of this Committee is to promote the environmental sustainability of pork production, and acts as an advisor and consultant for the Board of Directors at Asprocer regarding environmental issues within the technical action, legal, social, and political framework.
Porcine Technical Committee
The objective of this committee is to discuss national and international contingency issues and propose technical projects for animal health. It is integrated by representatives of the Agriculture and Livestock Service (SAG, for its acronym in Spanish) and the companies, advisors of small and medium producers, and members of the academy.