The activities of the Beaufort en Vallée, Thouars and Doué la Fontaine factories are IFS and BRC (EFSIS) certified, and they all follow the HACCP procedure. Every stage of transformation is subject to rigorous inspection.

• Supplies
  

Mushrooms: checks on supplies via a random sample from each pallet: microbiological and physical-chemical analyses are carried out, along with tests for pesticide residues and heavy metals

Other ingredients (water, salt, citric acid…): the group undertakes to ensure that the ingredients used in the various production processes are not subjected to ionising treatments and do not contain GMO, parts of GMO or products made from GMO.

• During production

Visual checks on trimming: sizing and sorting of defective products

Automatic checks on the line: detection of foreign bodies and metals

• On the finished product

Quality control in line with internal standards

Microbiological checks: the central analysis laboratory in Beaufort en Vallée carries out bacteriological tests before the products are dispatched

Organoleptic checks