In an increasingly globalized world, markets have more and more technical requirements. ChileCarne, the association that represents Chile’s white meat industry, plays an important role in the preparation and adaptation of its member companies to meet stringent international standards.

To position the Chilean pork and poultry industry as a global model for quality and food safety, ChileCarne has a comprehensive auditing program adhered to by all of its members.

The association works to help companies stay up to date with the latest official and unofficial requirements of the target markets that impact one or more links of the white meat production chain (from farms to feed manufacturing plants, slaughter plants, and distribution). ChileCarne also analyzes the impact these requirements could have on local production, the results of previous audits by the health authorities in different markets, the level of compliance with the commitments made, the adjustment of protocols and practices, and its technical team provides readiness audits.

Rodrigo Castañón, ChileCarne’s Business Manager provided more details: “Our preparation for international audits is demanding and thorough. It’s not just about adhering to regulations, but going beyond the quality and safety expectations of foreign markets. Audits conducted by third-country bodies are the last link in a chain of companies’ continuous efforts to stay competitive and accessible internationally.”

ChileCarne, and the country’s Agricultural and Livestock Service (SAG) have implemented a comprehensive process that goes from the technical review of facilities and processes to logistical support during visits from foreign auditors. “Our job doesn’t end with the technical preparation, we also provide logistical support and help every way we can, with transportation to food, ensuring that the audit goes smoothly,” Castañón pointed out.

In 2023, this rigorous work helped Chilean companies successfully undergo audits from five international missions, demonstrating the effectiveness of the food safety practices and standards implemented.

Regarding continuous improvement and updating technical criteria, Castañón explained: “We are always gathering information from various official sources, attending workshops, seminars, and conferences -both in-person and online- to stay up to date with international requirements.”

In addition to preparing for audits, ChileCarne analyzes past reports, which are vital for the process. “These reports help us identify areas of continuous improvement and ensure that previous findings have been properly addressed,” Castañón explained. This attention to detail not only improves the chances of success in current audits, but also builds a solid foundation for future assessments.

The impact of this meticulous process is clear. Chilean companies not only maintain access to a variety of established international markets, but also have access to new business opportunities. “Our goal is to help our sector stay relevant in the global meat industry, offering products that meet the highest standards of quality and safety,” Castañón concluded.