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This part of the site is aimed at explaining through photographs and accompanying explanations how much care, attention, precision and dedication go into making Alimentari Radice S.r.l. products. So as to avoid confusion, it should be stated that the twelve processes explained are not to be understood as successive to one another and are not common to all products, given their high number, but can change depending on whether the meat arrives frozen or thawed, deboned or bone-in or already dressed or to be dressed. Before clicking on individual stages to enlarge them, we should firstly explain that all Alimentari Radice S.r.l. production premises are air-conditioned and refrigerated to temperatures set by law. We must also emphasize that as a first check each processing stage has a manager who works in accordance with rigorous specification imposed by the production manager, and during and at the end of each day he drafts a summary of the processes carried out (using an appropriate form according to the provisions of standard ISO 9001:2008) and submits it to the production manager, who having examined it, checks and signs it. A second check of the entire production process is provided by the fact that a computer located in the office of the production manager checks according to set and specific parameters all machinery in the company, which includes the temperature in the cells and in various rooms, churning programmes, cooking times, percentage of syringing etc., immediately alerting as to whether there is any change in the production process, thus allowing any immediate action to be taken to prevent damage occurring to the finished product. The production manager identifies and plans the production processes that have an impact on quality in order to ensure that these are carried out under controlled conditions. He therefore carries out an analysis of the related dangers to the production process and identifies the critical points to be kept under control to ensure the health and hygienic quality of the finished product (HACCP system).