Domaine de Rabutin has invested in a modern and efficient washing / disinfection unit. It is operated by an experienced team, which guarantees quality and hygiene beyond reproach.

Each container is individually cleaned in the washing tunnel after each transport.

The roller sets are washed and disinfected using a high pressure hot water cleaner.

On each return to our site, the vehicles are recovered in their entirety for a complementary cleaning / disinfection.

General principles of disinfection. Cleaning and disinfection of surfaces that have been in contact with animals, poultry or organic matter are an essential part of the fight against bacterial and viral diseases to ensure the healthiness and safety of food. The meticulousness of cleaning before disinfection is the most important factor regarding the effectiveness of the disinfection operations.
Source: OIE (Office international des épizooties)

The Guide européen de l'industrie de la viande de volaille, developed under Article 9 of Regulation (EC) 852/2004 of the European Parliament and of the Council on the hygiene of foodstuff, details the good hygiene practices for the prevention and control of pathogens, especially salmonella in Gallus gallus (chickens) reared for meat, on farms and during catching, loading and transport.
Source: COPA-COGECA (Comité des Organisations Professionnelles Agricoles / COmité GEnéral de la Coopération Agricole de l’Union européenne), AVEC (Association de l’Aviculture, de l’Industrie et du Commerce de Volailles dans les Pays de l’Union Européenne)