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A system of good practices and house controls has been in practice since 1999 with HACCP “ Hazard Analysis Critical Control Points “to supply customers high quality levels and high professionalism. It consists in singling out all risks in the producing process of alimentary foods.
The object is to facilitate and to standardizing the applications and the measures of the article of Legislative decree N° 155 26/5/1997 of International Codex of praxis recommended, and general principles of hygiene of Alimentarius
Codex.
The business applies House-Control in every stage of its work: In the withdrawal of vegetables, in the storage, in the transport, and finally to the customer delivery.
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