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| A
FACTORY READY FOR THE 21ST CENTURY |
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| Every
phase of the high tech production operation at Seiches
sur Le Loir is carried out in the 15000sqm covered area.
All activities are carried out under controlled
conditions including the operators changing,
rest rooms and catering areas.
Such measures enable Igreca Sa to complete the production
process confident that the bacteriological and safety
procedures, required for in the production foods
for human consumption are strictly applied.
The
factory operates 24 hours a day observing the provisions
of the ISO 9002, the hygiene requirements specified
in the HACCP procedure are under the constant supervision
of our process engineers. The safety requirements, specified
by the food manufacturing industry, are guaranteed by
the use of automatic liquid transfers and by the inline
cleaning process, using 2 separate and independent CIP
units for the pipework for the pasteurised
and non pasteurised products.
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| RIGOUR
THROUGHOUT THE MANUFACTURING PROCESS – FROM
THE SHELL EGG TO THE EGG PRODUCT |
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| Control,
rigour and stringency are
essential to ensure the safety of the products through
every phase of the production operation. The three fundamental
production operations are completed in separate and
independent zones :
·
Storage and Egg breaking
·
Egg Albumen processing
·
Whole Egg and Egg Yolk processing
The production
of Egg Albumen, beyond the Egg breaking, is entirely
independent and separate from the Whole Egg and Egg
Yolk processing
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| RESPECT
FOR THE ENVIRONMENT |
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| IGRECA
requires a water supply equivalent to the needs of a
community of 25000 inhabitants. The
waste water is treated in Igreca’s own station.
IGRECA S.A respects the quality of the hydrographical
network of the nearby and beautiful Vallée du
Loir. The spent shells from the breaking operation are
supplied to farmers to re-cultivate the land and are
thus returned to nature
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