Moreover, we submit all production processes to controls on regular basis in order to safeguard the hygienic and health aspects, following the guideline given by the HACCP (Hazard Analysis Critical Control Point). HACCP is based on monitoring "of the processing points" of food in which there is a danger of contamination, whether biological, chemical or physical. Its purpose is to identify and analyze hazards and develop suitable systems for their control, therefore it is aimed at ensuring that any food does not cause damage to the health of the consumer.