A HEALTHY PRODUCT THANKS TO:
Complying with hygiene rules:
Trained staff, posters, information, cleaning / disinfecting the premises and specialised controlled equipment, adapted staff clothing…..
Specific production methods, equipment and premises:
Produce forward-only, automatic non-stop waste disposal, air-conditioned premises, pest control, slaughtering by electrocution, formalised work instructions, quick, non-stop process, cooling of produce before shipping, maximum shipping deadline the day after slaughtering….
Efficient quality controls and documentation system:
HACCP study, formalised procedures, operation chart, checking of weight, colour, temperature, size, presentation, freshness, tightness, ice-glaze; microbiological and chemical analyses, machine adjustment ….
