Our quality process

All Salins Group companies and production sites follow the HACCP approach. This Hazard Analysis Critical Control Point (HACCP) system is designed to ensure the safety of the foodstuffs we produce. The aim is to prevent, eliminate or reduce to an acceptable level any biological, chemical, physical or allergenic hazards. To achieve this, the HACCP approach consists of a hazard analysis, which then enables critical control points to be set up.