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Quality and Food Safety |
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Quality
and Food Safety through innovation
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The Domaine des
Genêts, at the time of creating its poached eggs, set itself the
objective of manufacturing a product that would be safe from any risk of
microbiological contamination
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It was in pursuit
of this objective that the Domaine des Genêts developed its present-day
production process. The mastery of principles of food hygiene and safety
in the production of its poached eggs necessitated the vacuum-cooking of
the eggs in their final packaging in order to limit their
re-contamination after cooking.
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The EU’s
certification of cleanliness, awarded by official
veterinary services, is the company’s identification
code. |
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identification code of the Domaine des Genêts is F
41.176.02 CEE |
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The existence of
this code on the packaging is your guarantee of a
quality product. |
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Quality through the H.A.C.C.P. method |
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The Domaine des
Genêts has raised its standards in the matter of possible contamination
by microbiological, chemical and physical agents by deciding to apply a
system of quality control following a H.A.C.C.P.
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The H.A.C.C.P.
method is a systematic identification, localisation, evaluation and
control of the potential risks to the cleanliness of foodstuffs in the
food chain. It is based on the identification of specific risks, the
determination of checkpoints to inspect for these risks, and the setting
up of the necessary preventative measures to avoid these risks
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Routine
monitoring of product hygiene |
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An
effective system of traceability |
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Each egg is
individually marked with a consume-by date, the day and time of
production and its batch number. This information guarantees a
traceability which enables us to go right back to the origin of the
primary materials and ingredients, as well as onwards to the final
destination of our products.
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