Volaille Rémi Ramon


Hazard Analysis Critical Control Points: A proven method.

In order to guarantee quality and fulfil its clients’ expectations, the Rémi RAMON poultry slaughterhouse has been applying this method since 1998.

  • Strengthened inspections or preventive actions
  • Tracked and strict cleaning (rooms, arrival docks)
  • Bacteriological samples, multiple analyses
  • Increased monitoring
  • Strict slaughter schedule
  • Temperatures, relative humidity and traceability are all managed by IT