Our knowhow is the result of a long experience in the field of food canned since 1975, this experience was enriched with recruiting executives, engineers and specialized technicians in the field. A continuing training plan guarantees these skills development.

Besides, our recently acquired equipment and our facilities allow us to reach the performance standards of both quality and efficiency during the raw materiel processing and packaching phases.

Our products' quality results from our knowhow and from the rigor in the application of the production and control processes (from the raw material selection to the packaging)

Moreover, our two laboratories ensure the control and the physicochemical and bacteriological analyses in accordance with the rules and standards in effect.

A food quality and safety system, under development, provides a management by process going in for the permanent improvement by sheltering the product healthiness.

According to Deming wheel : PDCA

Plan :

• Planning according to the strategic vision of the management
• Dawing up of its quality strategy
• Fixing the quality aims
• Setting the plans of actions in order to reach target values
• Establishing the needs in terms of human and materiel ressources
• Defining the organization and communication means externally with the clients and in-house through the collaboration of all participants.

Do :

• Carrying out the plans of actions preliminarily defined seeing to the respect of the normative and legal specifications by applying rigorously established work procedures.
• Recordings at the key steps constitute the tangible proofs of the work execution in the required conitions.

Check :

• Functioning indicators and performance one are followed up.
• Recordings (RM and end products quality control sheets, hygiene surveillance sheets CCP surveillance sheets, production parameters follow-up sheets,...) are kept.
• In-house audits are regularly carried out ensuring the follow up of the system functioning by means of measurement of the applying conformity rate and measurement of the carried out actions effectiveness.

Act :

• The functioning results are systematically analyzed.
• Actions are consequently applied in order to remedy all malfunctions and possibly carry out improvements

Good hygiene pratices rules are imposed to guarantee the healthness of the products.

A HACCP study made in collaboration with experts within the framework of a national project directed by the Technical Food Centre allows us to detect the pre required programs (PRP), the operational pre required programs and the critical points (CCP) which are subject to a special surveillance.