Respect for the strictest standards of hygiene and food safety is part of our everyday work at Pastificio!
It’s not just a question of “routine” however: Pastificio is regularly inspected, notably as part of the certification concerning the ISO 22000 and FSSC 22000 standards as well as the validation of its self-control system according to the Guide G019.
- The FSSC 22000 standard demands a preventive introduction of the good hygienic practices in our production areas in order to reduce the microbiological, physical and chemical hazards. By following these rules our company can guarantee a high level of hygiene.
- The ISO 22000 standard requires a management system of a structured food safety in accordance with the same pattern as the ISO 9000 standard, however with respect for the HACCP method as basis: preventive hazard control. Being able to guarantee that healthy products are put on the market for the consumers by demanding results is the target!
- The self-control system is legally required according to the royal decree of November 14th 2013 claiming that a company has to do his own inspection, has to organize a complete traceability and has to notify possible anomalies.