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In our company there are 160 members of staff in the fields of administration, craving up, cutting up, packing, expedition and logistics.

In a butcher’s business hygiene is very important; therefore our employees are constantly trained according to the requirements of the food hygiene act.

The reason for the trainings is the strict supervision of the claimed hygiene standards. The content is the basics of the food microbiology, many forms of hygiene and above all the important personal hygiene.

Furthermore our staff need to know about the hygienic characteristics of their workplace and the possible implication of mistakes on the product.