Qualities and Certifications

  • Management policy

    BATATAIS S/A - sugar and alcohol, units batatais and lins, located in the northest and west-central regions of the state of São paulo, produces crystal sugar and ethanol through sugarcane as raw material, seeking excellence and continuous improvement of its processes and products, and assuming the commitment of:

  • Food safety

    ° Meet the requirements for customers, legal, regulatory and statutory, applied to food safety;

    ° Offer products free of contamination to our customers;

    ° Effectively promote internal, and along the supply chain, communication, with respect to food safety aspects applied in our products.

    Specifications sugar

  • Environment

    ° Adopt an environmental management system to monitor and evaluate environmental impacts, continually seeking the preservation of the environment.

  • Safety

    ° Meet the legal and regulatory requirements applied in the organization as a mechanism to prevent accidents.

  • Implemented programs

    5 s

    The 5 s program is considered a basis for quality management system. It's a set of five simple concepts that are able to change the workplace, the way of conduct routine activities and attitudes. The 5s program was developed in japan, being the term 5s originated from five japanese words, all starting with the letter "s". This program intended to develop standards for disposal, organization, cleaning, standardization and discipline, required to perform a job with quality.

  • Good manufacturing practices

    Good manufacturing practice is composed of a set of principles and rules for the correct handling of food that extends from raw material to the final product, beingthe main purpose of the program, to ensure the integrity of the food and health the consumer.

    The rules that establish the good manufacturing practices involves fundamental requirements going from the instalations of industry, passing by strict rules of personal hygiene and cleaning the workplace, and by the procedures description of the product process.

  • HCCPA

    HCCPA (hazard and critical control points analysis) - is a food safety system based on prevention. It provides a systematic method for the analysis of the processes of manufacturing and handling food, determining potential hazards and noting the critical control points required preventing that an insecure food arrives to the consumer.

  • Certification ABNT NBR ISO 22000

    The batatais unit is ABNT NBR ISO 22000 certified since 2012.

    This certification specifies requirements for a safety management system of food , which an organization in food supply chain needs to show the ability to control the dangersand ensure that the food is safe at the time of the human consumption.

    This norm shows that the company has in its supply chain, that is, from the crop (sugarcane) to the final consumer, all the information on raw materials, supplies, any material or process that is part of or that has influence at any stage of the production chain. Based on these data it is possible to have a full tracking of the final product (sugar), being able to identify and manage the possible risks and hazards of contamination in a production process. The iso 22000 certification brings to the client the security to be consuming a safe and quality product.


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