Hygiene and training of the Staff: one of the main risk for the healthy of the foods is the possible direct or indirect contamination of the staff during the working processing.
For this reason the staff inside the working area act in respect of personal and general hygienic rules.

Each worker inside the working area keeps and high personal hygienic level he wears suitable clean garments supplied daily by the company.

All the staff is trained in order to focus on the awareness of the possible healthy risk that may harm the customers.
A periodic training is held by a university teacher in veterinary science.