La Provençale offers a high quality service as well as an analysis laboratory 'intramural' which are under the responsibility of a chemist and agricultural engineer and his five master graduate biochemists.
To ensure the safety and quality of marketed products, La Provençale performs a number of 'self-inspections'.
In particular, we apply the HACCP regulations (Hazard Analysis Critical Control Points) for the clean production and marketing of products.
Control of the cold chain, microbiological analyzes, physical and chemical analysis and the food which we offer is precisely selected and monitored.
Our facility has european approval for the following activities:
- Cutting of meat
- Production of minced meat and meat preparations
- Production of meat products
- Production of venison
- Production and processing of fishery products