Quality charter

STAKEHOLDER INVOLVEMENT

Responsible purchasing policy (favouring local products and partners, short distribution channels)
Participation in professional networks that share an interest in CSR issues, Conservatoire de cuisine Grand Sud

REDUCING ENVIRONMENTAL IMPACT

Timber frame production workshop
Sorting and reducing waste
Organisation of waste composting
Eco gestures Office & Production (workstations and lights switched off when not in use, attention paid to the amount of water needed)
Space heating pellet stove
Use of eco-label detergents and reasonable doses for other products
Use of specialist hygiene management software to reduce the use of cleaning products

STRENGTHENING THE SOCIAL DIMENSION

Staff induction and development, training plan (induction booklet, induction and training programme)
Promoting apprenticeships and training within the company (Contrat de professionnalisation and Hotel School students)
Developing local skills
Enhancing internal communication (posting safety instructions and practical information)

FOOD QUALITY AND SAFETY

Complete control of culinary production on our food-standard premises
Use carefully selected products from approved partner suppliers.
Rigorous control of product traceability.
Transporting products from the production laboratory to reception in containers in refrigerated or isothermal vehicles in approved food packaging.
Respecting and ensuring compliance with health and safety rules using dedicated internal and external control tools via an independent laboratory.

GOOD HYGIENE PRACTICES

Cleaning and disinfection
The kitchen equipment, the kitchenware and the premises are cleaned by our team during the day, according to a cleaning plan. Most of the kitchenware is rented from a service provider, who is responsible for its cleaning. The premises are cleaned every evening. All cleaning and disinfection is carried out using products that comply with current legislation. The cold chain. The temperatures of the laboratory's refrigeration equipment (positive and negative cold chambers and cooling cells) are visually checked by staff, using displays on each refrigeration unit. Deliveries are made by refrigerated or insulated lorries. Our fleet of trucks is also equipped with a temperature monitoring system. On request, dry ice (cold production) and isothermal covers or containers are used when reception sites have no refrigeration equipment.

CHECKS AT EVERY STAGE

Production controls
The chefs de partie and the various shift managers carry out daily checks to ensure that hygiene rules are respected and that the equipment is working properly (fridge tours, checking that the workshops are tidy and clean, etc.).

BUSINESS COMMITMENTS

Present clear, detailed and complete quotes (clear pricing, vegetarian/vegan dishes indicated on quotes, translation of quotes into English for foreign customers).
Respecting contractual commitments.
Have a regular advisory role formalised in written documents