Henri Raffin invests every year in its production tool in order to benefit from the latest technology, thus guaranteeing hygiene and bacteriological safety:

• Our production site has been IFS-certified (Industry Food Service) at upper level since 2006. This certification is equivalent to the Iso 9000 standard.
• A team is responsible for monitoring the evolution of our quality policy and conformity with set criteria in order to constantly improve our performance.
• Our production teams are involved in risk management and conformity with hygiene and traceability regulations known as “HACCP” standards.

But what is HACCP exactly? (Hazard Analysis Critical Control Point). The objective of this standard is to identify actions to be carried out in order to avoid potential risks for raw meat and finished products.

Once these risks have been identified and analysed, we can implement the means to avoid such risks.