Vasilios Kompoulis Veterinarian – Poultry Pathologist Production Manager Veterinary control in breeding starts on the first day, with the supply of chicks ancestral flocks which have been medically tested for mycoplasma and salmonella. During the breeding process dietary supplements such as vitamins and fibers are used but proteins of animal origin are excluded. The diet is based exclusively on cereals. The water is disinfected through chlorination and the temperature and humidity levels are electronically controlled to be between 22-27°C and humidity levels between 50% – 65%. In each breeding, a preventive microbiological test is carried out 10 days before slaughter for salmonella, listeria and other pathogens. Only after the issue of the official health certificate and under the supervision of a veterinarian the chicken is driven for slaughter. Before replacing with another flock, the chamber is washed and will disinfected and usually left 15-20 days unused. The slaughterhouse is systematically tested by state veterinarians where samples for microbiological testing, toxicological testing, and control of residues of antibiotic substances-heavy metals are collected and examined. The methodical and consistent Greek Poultry Broiler Farming Organization has the highest standards of safety and quality control of raw food materials, so that the products are part the safest in Europe.