Quality, Sustainable development
Our quality policy is to guarantee the safety at every level in particular those of the hygiene , of the slaughter, the traceability and the cold chain by the implementation of control procedures such as:
* Bacteriological control over the finished product
* Microbiological and visual control of surfaces (cleaning / disinfection)
* Control of the temperature (cold rooms)
* Control of the defects of presentation of carcasses
* Control of the instructions of hygiene
The visit of the veterinary services monthly of our premises allows the respect for the set up controls and assures you the quality of our poultry which you find on the displays of your local butcher's shop where a wide panel of products is proposed to you.
The quality to La Volaillère des Clos, it is also:
Professional's team is there to give you the best information : Reactivity, Quality and Listening are our key points.
We are better to serve you there for ever!
La Volaillère des Clos is convinced that to integrate the environmental, social and societal concerns into its activity : it is a real opportunity of differentiation and innovation.
That is why in 2012, the Direction decided to make a commitment in an approach of sustainable development.
A preliminary diagnosis was realized by an outside body.
We so identified the stakes in way(means) and long term and developed an action plan.
La Volaillère des Clos is happy to sell healthy and simple products through an approach of short circuits, with breeders who share the same values: Proximity - Quality - Services.
We are persuaded that it is necessary to return to more long-lasting and fairer steps
Sustainability of the company
Creation of a long-lasting sector of the field to the plate
Modernization of the working tool for a better energy performance and an optimized ergonomics of jobs.
Strict control of the sanitary standards with a successful HACCP approach.
Priority to the local suppliers
Participation in the local associative tissue (Telethon, Carnival of schools, Restaurant of the heart)
User-friendliness in the company
Improvement perms skills of the employees