Production planning Fresh raw material Preparing the livers = Manual work Mixture of herbs and spices Rice pudding production Cranberry jam production Heating the liver Grinding the pâté Preparing the moulds Filling the terrine Covering the terrine with bacon The terrine covered with a small layer of fat Crusty layer for the terrine Baking process Burning the bread Cooling process Fresh line Vacuum packaging Skin packaging Freshly packed slice of pâté Container onto freight truck HACCP - BRC Higher Level