Commitment to quality

In order to continuously improve the quality of its products, ABCO has developed an efficient Quality Policy thanks to which the company obtained the ISO 9001-2000 certification (January 2004) & the HACCP certification (in conformity with DS 3027: 1997; since January 2004) issued by BVQI - Bureau Veritas Quality International-. Both certifications were awarded to ABCO’s Sidi Daoud site performing the activities of design, development and production of canned tuna and sardines. These products are intended for the distributors, wholesalers and traders working in the Agro-food sector.

This dual certification acknowledges the reliability and efficiency of ABCO’s quality system. It also illustrates the company’s willingness to push further the progress process and to better meet its clients’ needs and requirements.

In July 2003, ABCO obtained the CE 321 health approval which has enhanced the expansion of ABCO’s export activity to the European community.

ABCO has all the assets it needs to produce products of excellent quality:

The production site :

The production site is located by the seaside and close to fishing ports (Kélibia, Sidi Daoud ), and has therefore the opportunity to have access to extra fresh tuna and sardines.

The Staff :

The staff is aware of the importance of customer satisfaction, and has long experience in the production of canned food products. Each staff member was assigned to the appropriate position based on the initial training, experience and expertise. The staff members participate regularly in the hygiene training sessions relevant to their positions.

A dynamic quality-safety system

The quality and safety system is part of a continuous improvement process and is based on the PDCA quality approach.

A self-inspection laboratory

All the analyses are carried out in a laboratory equipped with the necessary inspection means to check for :

  • Freshness of raw tuna and sardines
  • Oil acidity
  • The pH level in oil and in finished products
  • Salinity
  • The stability of the finished product