Food Safety
Hygiene is at the heart of food safety and it is our number one priority.
Hygiene
Considerable
efforts have been made in recent years
to raise hygiene levels for all our industrial methods.
The efforts focused on the following areas:
• Improvement and continual renovation of facilities
• Education and supervision of personnel in terms of hygiene
• Implementation of the HACCP system (managing critical points
by risk analysis)
• Implementation of good hygiene practices
• Creation of new quality assurance positions
• Optimisation of cleaning techniques for buildings, equipment and
utensils
• Implementation of systematic inspections (visual and
microbiological)
