Quality
Thanks to our HACCP approach, we benefit from a multi-disciplinary team trained to identify, assess and control significant food safety hazards throughout the manufacturing process.
In compliance with national and EU regulations, and in line with the Codex Alimentarius, this approach guarantees the safe production of our products to protect the safety of every consumer.
Control of the production environment, traceability of raw materials, identification of butter batches, compliance with hygiene standards and maintenance of equipment are among the essential points in the methodical organization of our production.
Our Quality Department also benefits from an on-site laboratory for continuous self-inspection, whose protocols have been validated by an independent body. Microbiological and chemicophysical analyses are carried out on a daily sampling of our production. A strict, methodical internal protocol, with extra controls carried out by external COFRAC-accredited laboratories, guarantees the reliability of analysis results.
Organoleptic control:
A test is carried out on a daily basis by a quality control technician on various points such as texture, taste and color. The aim of this operation is to judge the product in terms of both taste and texture. In the event of unsatisfactory results, corrective action is taken to improve the quality of the product.
Weight Control:
Products are weighed individually to detect any discrepancies. If a difference is observed, an adjustment is made to the machine. The standard deviation is calculated daily to approve the production.
Marking control:
The identification of products by batch number and minimum durability date ensures the traceability of our products. The readability and consistency of product/carton marking and labelling is systematically checked on our production lines by a Quality technician.
Sealing Control:
Sealing checks are carried out at the beginning and end of each production to ensure the airtightness of our butter cans. Production cannot start without the approval of the Maintenance, Quality, and Production teams. In addition to these internal controls, external inspections are also conducted once a year.