Our absolute priority is consumer safety thanks to:
- the permanent involvement and expertise of our staff. We believe the professional attitude of our teams is extremely important. The development and promotion of the skills of each person is essential. Our staff regularly have in-house training in best practices.
- technical investments (detection, automation, computerised equipment)
Jean Routhiau has developed food and hygiene safety measures (based on the HACCP method: Analysis of critical points/dangers so they can then be managed) at every level of product manufacture to avoid any risks and guarantee product safety. A specialised multifunctional team is responsible for permanently updating and optimising these measures.
Download our IFS certificates here :
We are committed to continuously improve our performance. Our companies have a QSE initiative (Quality-Safety-Environment).
We manage the quality and regularity of our products:
- thanks to the careful selection of raw materials and ingredients (no GMOs, no ionised materials, reduced allergens and the strict minimum of food additives) and their surveillance (checks, supplier audits, etc.)
- thanks to a continuous improvement initiative based on openness to customers, continuous research for solutions, internal audits, quality management reviews
Thanks to a panel of experts specially trained to manage sensory characteristics in production, we can maintain the best possible quality and regularity of our products.
Thanks to the PQS+ initiative (Plan: Quality Serenity Plus), we guarantee best manufacturing processes:
Our products are all subjected to rigorous checks. If, for reasons beyond our control, you are not completely satisfied, please feel free to contact our advisors.
If you have a complaint, please send in the manufacturing batch number on the packaging.
To contact our Customer Service Department, please complete the contact form by clicking here or contacting our teams by telephone on +33 (0)2 51 42 70 70.
Each unit sold has a batch number. With each batch number, we know the origin of the raw materials used, the production conditions (quality controls) and final destination.
The CAPM (computer assisted production management) system guarantees total traceability of our flows and processes between the upstream stage (suppliers) and downstream stage (customers), together with the control of and compliance with our recipes.
In 2008, Jean Routhiau introduced an ambitious project, with the aim of creating an internal nutritional charter responding to our customers' nutritional concerns, as part of France's PNNS (national health and nutrition programme). www.mangerbouger.fr/PNNS
The most recent work has involved setting up a nutritional value calculation tool for our products starting at the recipe design stage.
We have also introduced a plan for reducing the salt content of our products.
We have always limited the quantity of nitrites used in our confit and cooked meats. We use quantities well below those authorised by regulations.
For your health, you should practice a regular physical activity: www.mangerbouger.fr
We have made a commitment to protect the environment because we think it crucial to preserve nature and the people around us.
We take action in this respect:
We have always made health and safety at work a priority for our employees.
Our main goal is the constant search for constant and enduring improvement in this area.
Our action is based on the conviction and observation that all our accidents could be avoided through suitable organisation and behaviour, which also includes searching for effective equipment and good material conditions.
Our safety policy is based on the "Sécurité +" system:
We are committed to developing a safety-oriented attitude at Jean Routhiau, Tendance Créative and Simplement Végétal.
Our participation in the approach promoted by TMS PROS
(an occupational musculoskeletal disorder programme for companies) illustrates our commitment and perseverance in terms of constantly improving our safety performance.