FOOD QUALITY AND SAFETY

The company objectives are:

1. CUSTOMER SATISFACTION: Management is aware that achieving certain results primarily depends on the ability to effectively meet customer needs. In this regard, the company aims to:

• pursue PRODUCT QUALITY both through the choice of the most suitable internal production method for each product type and through the selection of reliable suppliers who comply with regulations and with whom a relationship of mutual trust and understanding is established;

• constantly ensure the FOOD SAFETY OF THE PRODUCT, understood as compliance with hygiene requirements and the protection of consumer health through the application and improvement of its Food Safety Management System, developed and implemented in accordance with the voluntary UNI EN ISO 9001 standard;

• reduce COSTS as much as possible in order to achieve and maintain the highest levels of competitiveness and market presence;

• ensure the company’s ECONOMIC SUSTAINABILITY, maintaining the ability to generate income and employment and to ensure long-term growth of economic indicators;

• safeguard the ENVIRONMENT, limiting as much as possible the impact of its activities, so as not to cause harm to neighbors and all stakeholders, ensuring process sustainability with minimal energy investment;

• reduce NON-CONFORMITIES as much as possible in all phases of company processes, and in particular reduce and maintain customer complaints at zero, completely eliminating external non-conformities;

• develop and apply methods and measurement indices for CUSTOMER SATISFACTION, to be defined and improved during the periodic Management Reviews.

 

2. INVOLVEMENT AND SATISFACTION OF ALL PERSONNEL:
   The company bases its principles on the importance of the quality and experience of human resources, without which no business process, machinery, or system, no matter how modern and efficient, could achieve the desired results. In this regard, the company aims to:

• promote among its staff the PRINCIPLES AND CULTURE OF QUALITY AND FOOD SAFETY, making it clear that:

  • each person performs important tasks and activities;

  • work must be carried out in compliance with current regulatory requirements and customer specifications;

  • everyone must commit to familiarizing themselves with the Quality and Food Safety Management System.

• foster a working environment based on RESPECT, INTEGRITY, and COLLABORATION, enabling employee involvement and accountability;

• take care of all aspects related to the SAFETY of its employees and external collaborators, minimizing hazards associated with production activities and preventing workplace accidents.

 

3. COMPLIANCE WITH DIRECTIVES, STANDARDS, REGULATIONS AND APPLICABLE LAWS:
   For proper business management, it is essential that all those operating within the company consider full compliance with all legislative requirements as a fundamental element.

 

4. CONTINUOUS IMPROVEMENT OF THE EFFECTIVENESS OF THE QUALITY AND FOOD SAFETY MANAGEMENT SYSTEM: Everyone must actively participate in improving Quality and Food Safety, cooperating with Management in defining management procedures and committing to identifying and promptly eliminating non-conformities with respect to the Quality documentation guidelines, to ensure continuous improvement of the effectiveness of the activities carried out.

Management defines process indicators to be monitored and improved during periodic Management Reviews, in order to verify and enhance the ability of company processes to achieve the expected results.

The Quality and Food Safety Policy is communicated to all personnel working within the Company, and each collaborator, according to their specific role, is trained and informed about the objectives pursued by Management, which are reviewed annually and whose progress is verified.