| Certifications | What Certifies? |
|---|---|
| ISO 9001 | Certifies the requirements for the implementation of a quality management system that allows to improve the effectiveness and efficiency in the production of the product and increase customer satisfaction |
| BRC | The application of good practices in the production, packaging, distribution and sale of food in order to define the safety and quality requirements |
| HACCP | “Hazard Analysis and Critical Control Points” demonstrates the knowledge of microbiology, food preservation, sanitation of structures / equipment and in general all aspects related to the ‘food hygiene’ matter, both as regards the laws national as well as European ones |
