In April 2006, Payan Bertrand decided to undertake the HACCP system, with the intention of implementing a policy of rigorous good hygiene and safety risk management, in order to satisfy fully the Food Safety regulatory requirements .

On the 12th July 2007 , the consulting firm CETE APAVE SUDEUROPE comprehensively audited our HACCP structure which has now been in operation for over one year, and in the review report praised the excellent work performed by our HACCP team, highlighting in particular :

- the comprehensive and structured operating manual,
- the system is closely supported by strong scientific principles,
- the clearly-defined role of each participant in the program (management, staff and operations personnel).

Our structure is therefore consistent with and follows the 12 stages of the Codex Alimentarius, and the various points noted during the audit will be addressed in the coming months.

This initiative is part of our philosophy of continuing improvement, which will be supported by annual benchmarking of the system and the continuing commitment to quality by our entire team.