Hygiene and disease prevention
In order to maintain a high food safety and quality at the abattoirs, it is crucial to be in full control of the hygiene and any sources of infection. Therefore, all employees handling food are educated in hygiene.
According to the HACCP principles, there are internal hygiene rules at all abattoirs concerning e.g. clothing and hand hygiene. All employees at the abattoirs handling food must also participate in an all-day course in hygiene.