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Regulations
Our activity is governed by strict application
of a Code of Usage,
drawn up by the body corporate of dumpling makers. |
Quality checks
Our in-house laboratory conducts tests at regular intervals
on:
The raw ingredients
The product on the production line
The finished products
Microbiological
tests, conducted in-house or contracted out to specialist laboratories
guarantee the alimentary safety of our products (search for salmonella,
listeria,
).
Physico-chemical
analyses to check the intrinsic qualities of our products (humidity
levels, starch, lipids,
).
Sensorial
analyses, to ensure the validation of the organo-leptic and
gustatory qualities.
In
the plant, checks made by operators punctuate the sensitive
stages of production through measurements made at regular intervals
of temperatures, weights,
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QUALITY ASSURANCE at GBS Produits Traiteurs
GBS Produits Traiteurs wishes to guarantee the
alimentary safety and has set up an HACCP * for optimising
the existing control plan.
*HACCP (Hazard Analysis Critical Control Points)
a preventive approach, the purpose of which is to promote
the sensitive points in production of dumplings, from acceptance
of the raw ingredients to shipment of the finished products. (microbiology,
foreign bodies,
).
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The After-Sales Service enables the
requests and remarks of our customers to be answered quickly and efficiently.
The consumer service has an alert
ear to our customers for their remarks and suggestions. Each claim
or complaint is dealt with and followed by corrective action to prevent
any problems from recurring. |
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Traceability
In times when problems related to alimentary safety proliferate, we
are committed to providing you every guarantee as to our products.
Thanks to an efficient system of traceability, we can very quickly
withdraw from the shelves any products considered to be out of conformity
after shipment.
An
R & D cell meets at regular intervals to introduce products
of innovative nature onto the market for dumplings and fresh pastas.
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