Expertise and tradition in the workshop
Alongside the Monteil family, the firm employs ten staff in its workshop. The straw is harvested in summer by a dozen seasonal workers hired by the family.
All staff are trained and made aware of food-hygiene procedures.
A quality and HACCP plan was implemented in 2007. As a result, staff were trained in:
- microbiological risks in the agri-food industry;
- rules concerning the management of production hygiene;
- cleaning plans (cleaning and disinfection).
Staff carry out regular self-checks and the company conducts microbiological analyses every two or three months.