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