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| The product’s
life, from field to plate |
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 The
key points for controlling the ready-to-use food process, for
example, growing and selecting the raw materials, the cleanness
of the cut, the efficiency of the washing and rinsing, the cold
chain (4°C).
All
these points are the subject of permanent controls (receipt,
during production, on the finished product).
Specific materials have been developed and some of them are
patented (automatic plucking, elimination of foreign bodies,
washing). |
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