Quality
Our activity is part of a food safety management system, which is certified according to ISO 22000: 2018 and is supported by the HACCP methodology - Hazard Analysis and Critical Control Points - a system that aims to ensure food safety by identifying the associated hazards and the appropriate measures to control them.
Raw Materials
We qualify suppliers of raw materials and service providers according to the quality requirements we set internally. All raw materials, materials and equipment are selected on the basis of their respective technical data sheets and only raw materials that have the respective certificate of analysis are used.
Reproducible Manufacturing
We have implemented optimised and validated manufacturing processes, with interim control stages and finished product control, ensuring the reproducibility of manufactured batches.
Quality Assurance
All manufactured products are subject to Quality Control, with the issue of Certificates of Analysis conditioning the release of the manufactured batch.
Food Safety Management System/HACCP
The benefits of implementing the food safety management system/HACCP are essentially:
- Ensure safe products are placed on the market;
- Increase customer and consumer confidence;
- Ensure compliance with food legislation;
- Define prevention strategies against hazards that may occur at specific points in the food chain;
- Reduce the costs of non-quality;
Food Safety Manual
- ISO 22000:2018 - Food safety management systems - Requirements for any organization operating in the food chain.
- NP EN ISO 9000:2015 - Quality management systems - Fundamentals and vocabulary
- “Codex Alimentarius” CXC 1-1969, Rev. 2020
- Legislation in force, for the company's area of activity
- ISO/TS 22002-1:2009 - Food safety prerequisite programs - Part 1: Food manufacturing
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