Inspections and certifications to protect consumers
Quality assurance and the safety of food products are the result of several interacting factors, which are often complex and obscure for consumers.
In order to assure the highest standards of quality, it is vital to be aware of possible problems and identify them quickly, locating the weak link in the extended supply chain that brings food from the grazing pasture or the arable field to our plate.
In order to minimize the risks related to food safety, the attention of the legislature and the analysis of processes have focused on three tools that can facilitate manufacturers in managing their business. Let’s see what they are and how they are applied.
The production chain refers to the creation and control of all the documentable production processes that contribute to the realization of food products.
The HACCP plan (Hazard Analysis Critical Control Points) is a logical control scheme based on seven key principles, aimed at the prevention of possible dangers:
Finally, there is the traceability of the supply chain, a key aspect of both EC Regulation 178/2002 as well as ISO 22005, which make it possible to reconstruct the history of the product, including the unique identification of raw materials, semi-finished and finished products, and intervene promptly in case of need.
Identification of the players in the supply chain (roles and responsibilities), and careful control of the production process in reference to what is defined by the principles of HACCP and ability to follow the whole production process from farm to fork: all of these interact together in the chain, which is guaranteed 360°, and which allows producers to offer foods which are both good and safe.