Quality

With the aim of supplying our customers with a safe and quality product, our team of experts conducts daily laboratory analyses and visual checks on the grain arriving at the factory and on each batch of pasta produced.

Our main aim is to continuously guarantee full customer satisfaction. This is achieved by rigorously testing the raw materials on the basis of our strict criteria, only then can the materials be considered fit for processing, furthermore customer satisfaction can only be guaranteed if the end product meets our requirements and those of our customers, naturally.

Controllo Qualità - Pastificio Guido Ferrara - Nola (NA)

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FOOD SAFETY

It wasn’t difficult to carry out the daunting and rigorous food safety certification process in our company, it was simply a natural development of our method of working, which is implemented with perpetual respect for the requirements which guarantee a safe product during all the phases of production, from the acquisition of raw materials right up to when our product ends up on our customer’s tables.

High quality work processes? A resource rather than a cost, it’s the only way we know how to work to tell the truth…

CERTIFIED QUALITY

ifsIFS (International Food Standard)

IFS (International Food Standard)

IFS was established in the year 2000 and was inspired by the BRC, the standard was developed by a working group which includes some of the most important French and German distributors. Whilst the IFS differs from the BRC in some ways, it shares a common aim, which is to comply with all legal obligations and to protect the customer.

brcBRC (British Retail Consortium)

BRC (British Retail Consortium)

The Technical Standard for Retailer Branded Food Products (as it has been labelled since the 6th of July 2011), was established in 1998 and developed by the British Retail Consortium (BRT), with the aim of guaranteeing hygiene safety in relation to products originating from the agri-food sector. It is currently on of the most effective instruments for assessing suppliers of private brands, but also a “best practice” reference benchmark in the food industry, on which many businesses have based their procedures for selection of suppliers. The BRC model, helps retailers to fully comply with all legal requirements and to protect the consumer, ensuring that suppliers of brands operate according to well defined standards and requirements, particularly:
• Specific structural requirements for production plants
• Product and process requirements
• Codified staff behaviour requirements

Logo n° 4UNI 11381: 2010

UNI 11381: 2010

The insect monitoring system implemented in Pastificio Ferrara is carried out by a team of external specialists, it is applied in accordance with the new norm, UNI 11381, developed by the Food Sector Technical Commission, and which specifies the methods for planning and implementing insect monitoring systems in the food industry.

Logo n° 3UNI EN ISO 9001: 2008

UNI EN ISO 9001: 2008

This norm specifies the requirements for quality management for organisations which: a) need to prove their capability of supplying a product which perpetually satisfies the customer’s requirements and the relevant legislation and b) wish to increase customer satisfaction by implement an efficient management system, including processes for continued improvement and to ensure compliance with customer requisites and the applicable legislation.

Logo n° 2UNI EN ISO 22005: 2007

UNI EN ISO 22005: 2007

Pastificio Ferrara implements a valid internal traceability system, which links the flow of acquired materials with the products delivered to the customer, and which monitors the entire production process with the help of the registration of product batch codes. The methods applied in our traceability system comply with European Norm UNI EN ISO 22005: 2007, which governs all the main areas and requirements for the planning of traceability systems and their management.

Logo n° 1ISO 22000: 2005

ISO 22000: 2005

Food safety is connected to the presence of dangers in foodstuffs at the moment of consumption (when they are eaten). Considering the fact that a danger to food safety can appear at any point along the food supply chain, it is essential to carry out inspections, however, food safety can only be ensured by the joint efforts of those involved in the supply chain.
In relation to this point, ISO 22000, specifies the requirements for a food safety management system which combines the following key elements, which are generally recognised as guarantees of food safety all along the food supply chain, right up to the consumer:
• Interactive communication
• System management
• Requirements plans
• Haccp principles
The ISO 22000 norm combines Haccp principles (already developed and certified by the company) and the application phases developed by the Codex Alimentarius Commission. The Haccp plan is combined with the pre-requisites plan by means of requirements which are subject to inspection. Risk assessment is key for an efficient food safety management system, given that its application is useful for gathering the knowledge required to establish and effective combination of control measures. The norm requires that all dangers which could occur within reason on the food supply chain are identified and validated, including those associated with the types of processes and structures used.

PrintORGANIC CERTIFICATE

ORGANIC CERTIFICATE

Pastificio Guido Ferrara, thanks to its use of organically grown durum wheat grain, harvested according to ecologically friendly methods, produces an ORGANIC product, which is certified according to EU Regulation EC 834/2007 and Regulation EC 889/2008 and subsequent modifications.

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