y g i e n e


Optimal hygiene conditions are ensured within the
context of the EC authorization as well as the HACCP
method :

  • Our building is in line with the current and
    future needs of the farm-produce industry.
  • Computer tools ensure a total tracing from
    supply to delivery.
  • Bacteriological analysis are systematic.

Hygiene of emplyees and products is considered as
a priority in-house training, in order to garantee a
perfect teatment and packaging.

Areas of transformation and packaging are daily
cleaned and desinfected.

temperatures of all productions areas are analysed
and refrigered.

Rigour an innovation are our credo