Control/Step by Step :
Each delivery is submitted to controls :
- Temperature of the lorry.
- Temperature of raw material.
- Cleanliness of the truck.
- Packing integrity.
Bacteriologic analysis following a defined planning. Legal tender condition for our delicate raw material.
- Manufacture :
- Temperature control in the different manufacturing zones.
- Bacteriologic analysis during all the manufacturing process.
- Control of the cleaning (visual and surface blade).
- Hand-checking of the employees’ hands.
- "Contrôle organoleptique des produits fabriqués et produits semi-finis".
- Control of the residual oxygen in our packings.
- Control with metal detectors.
- Control of the weight of the products.
- Delivery :
- Temperature control of trucks (ours and deliverers’).
- Control of optimum delivery conditions (number of ordered products = number of products delivered, " palette filmée correctement").
- Environment :
- Plan of sanitation (destruction of the vermins) with an external follow-up.
- Plan of preventive maintenance.
- treatment (clean room).
- Method :
- Compliance with the rules of the good practice of hygiene (formation, booklet of reception).
- Specific vestimentary behaviour according to the working area.
- Color code for each area.
- Allergens :
Since November 2004, we have reactualized all our labels for the European Directive.
We enumerate all the ingredients which make our finished product.
All allergens are all identified on the label.
In manufacture, the pastrycooks and all other operators have had a formation.
To keep our products at irreprochable quality, it is mandatory to use raw material of utmost quality.
With our suppliers, we set up a security contract.
Our suppliers systematically transmit us the technical information about the raw material.
