Pavllove quality

HACCP approach throughout the manufacturing chain.

The HACCP method was created in the 1960s for NASA with the goal of ensuring food safety for astronauts. It involves analyzing hazards at every stage of production in order to control them. The objective is to ensure the sanitary safety of food products.

Partner veterinarians and nutritionists, quality processes with reinforced internal and external audits, regular product analysis by independent laboratories, constant production monitoring, fully computerized traceability, and rigorous selection of raw materials with a declared preference for short supply chains are all elements that make up Pavllove quality.

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