Total Treatment of fresh and chilled food
In the process of total quality, continuous attention is given to temperature monitoring during the treatment of food. The applied HACCP procedures ensure that products are well preserved and processed within the agreed temperature margins.

Upon delivery of basic goods, on top of the production data (expiration date, lot code, SSCC code), we also take temperature samples. Subsequently, a location is immediately allocated to them in the refrigerated warehouse (either in the freezer at -24 ° C, or in the usual refrigerated space between 1 and 4 ° C).

Also in production, the highest care is given to the follow-up of lot code, expiration date and temperature limits. Because production is not necessarily at the same temperature as its storage, the products are gradually brought in the work area in small units. In this way, the temperature of finished products is always kept well below the critical limit.