Hello the Butchers professional, how are you all, if yesterday we talked about Butchers guide, so this time I tried to discuss the basic from Butchers why it is necessary to hygiene, good sanitation, hygiene and also work areas are also areas pendisplayan.
My friends do not be afraid, a reliable Butcher would have been well aware of what is the meaning of cleanliness for themselves and for society in general. Customers now it is very critical at all, and always just wanted a good quality meat, nice and always in good condition.
We have prepared the Butchers ranch for it and how the solution, not the other is a very good hygiene, especially supermarkets we obtain HACCP certification and ISO 22 000 99 000, which would be considered good kulitas goods when the goods arrived or when the goods will be sold and consumed by customers.
Along with that, so I appeal to you the Butcher of professionals to always maintain the cleanliness of the body and also your equipment from dirt and always maintained your grooming and your service
My friends do not be afraid, a reliable Butcher would have been well aware of what is the meaning of cleanliness for themselves and for society in general. Customers now it is very critical at all, and always just wanted a good quality meat, nice and always in good condition.
We have prepared the Butchers ranch for it and how the solution, not the other is a very good hygiene, especially supermarkets we obtain HACCP certification and ISO 22 000 99 000, which would be considered good kulitas goods when the goods arrived or when the goods will be sold and consumed by customers.
Along with that, so I appeal to you the Butcher of professionals to always maintain the cleanliness of the body and also your equipment from dirt and always maintained your grooming and your service