Expertise and tradition in the workshop

Alongside the Monteil family, the firm employs ten staff in its workshop. The straw is harvested in summer by a dozen seasonal workers hired by the family.


All staff are trained and made aware of food-hygiene procedures.

A quality and HACCP plan was implemented in 2007. As a result, staff were trained in :

  • microbiological risks in the agri-food industry ;

  • rules concerning the management of production hygiene ; cleaning plans (cleaning and disinfection).

Staff carry out regular self-checks and the company conducts microbiological analyses every two or three months.