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How to improve the efficiency of sausage peeling?

Improving efficiency in sausage peeling has become the main goal of meat companies involved in food processing. It is a production that requires high productivity to achieve incredible results in a short time. Without losing, at the same time, the hygiene and safety required in compliance with food sector certifications. High productivity in the whole

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PTF Super Plus: high-productivity sausage peeling

One of the most frequent challenges for companies involved in food production, in this context sausage peeling, is to improve profitability in a large part of their processes. In order to increase productivity, it becomes one of the main objectives where companies focus their efforts. In the sausage peeling process, there are multiple factors that

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PTF Super Plus: efficient maintenance

At Roser Group we ensure that all our equipment meets the needs of our customers and, at the same time, complies with the established safety requirements. That is why, in addition to complying with the highest industry standards, we are also concerned with efficient maintenance. As experts in industrial food hygiene, we take care of

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Experts in industrial food hygiene

Both industrial food hygiene and safety are two critical points on which the food sector is based. Increasing legislative requirements and improvements in all processes of the food chain require the application of strict and professional protocols. From the beginning of Roser Group until today, the company has grown to become an expert in industrial

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The challenges of food safety in the industrial sector

Food safety must be regulated by the highest standards in an industry that must always offer maximum guarantees. At stake is the health of consumers, who trust the processes and protocols implemented by those involved in the food chain. Below we review the main points to consider in terms of food safety in the industrial

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The importance of hand hygiene

Hand hygiene in the food industry is a determining factor in preventing both microorganisms from appearing in food and cross-contamination between different areas Cross-contamination, especially indirect cross-contamination, is caused to a large extent by carelessness in the hygiene of operators due to a false sense of safety and hygiene once inside the plant. The hands

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