Certifications and Quality
- ISO 9001 Certification: Quality Management System
- ISO 22000 certification: Food Safety Management System
- BRC Certification: Global Standard for Food Safety
- IFS FOOD Certification: Standards for audits of distributors’ brand product suppliers
- FSSC 22000 certification: Food Safety System Certification 22000
- GLOBAL G.A.P. (Good Agricultural Practices) Certification – Fruit and Vegetables
- ISO 14001 Certification: Environmental Management System
- ISO 45000 certification: Worker Safety and Health Management System
- Organic Certification
- PCQI: Food Safety Plan Design, PCQI activities and FSMA qualified auditing
- First and Second Party Auditing
Pubblic tenders
- Research, study and preparation of tenders
- Participation in online tenders
- Implementation of projects and technical offers for participation in tenders in the sector of services and collective catering
- Registrations and enablement of the Suppliers Register through the Public Administration portals (eg MEPA, Sintel, etc.)
- Processing of specifications and specifications for companies and public administrations
- Assistance on the regulation of Public Procurement
Product and process standards
- Processing and control of the law labels and nutritional tables (EU Reg. No. 1169/2011 and subsequent amendments and additions)
- Definition of production specifications to obtain quality marks (DOC, IGP, etc.)
- Design of production processes, online testing and definition of process standards
- Processing and control of product data sheets
- Elaboration and / or revision of quality specifications for large-scale retail / private label distribution
HACCP and Food Safety
- Inspection, control and quality assurance in public and private institutions (canteen service in schools, nursing homes, hospitals)
- Design and implementation of Food Safety Management Systems (HACCP pursuant to EC Reg. No. 852/04, 853/04, etc. and Traceability of EC Reg. No. 178/02)
- Certification of the processing cycle for the start-up of new activities for the production, packaging and sale of food products (Health SCIA for primary and post-primary activities; EC BOLL, Authorization for gluten free, and / or dietetic and / or health products)
- Food Contact (Food contact materials): registration of Economic Operators and design and implementation of the FOOD CONTACT MATERIALS Control Plan (EC Reg. 1935/2004, 2023/2006, 10/2011, etc.)
- Laboratory analysis to verify the suitability of processed and / or marketed products
- Study and validation of food shelf-life
Worker Safety and Health
- Planning and implementation of the Risk Assessment Document (DVR) as established by Legislative Decree n. 81/2008 and subsequent amendments and additions
- control plan, inspections and pool analysis
- Legionella control plan at hotels, B & Bs, schools, public offices, etc.
- verification of conformity through chemical, chemical-physical and microbiological analyzes
- Radon gas sampling and analysis (L.R. 3 November 2016, No. 30 “Rules on the reduction from exposure to natural radioactivity deriving from Radon gas in a confined environment”)
Environment
- environmental impact assessment and identification of waste (European waste codes)
- adjustment in terms of treatment of wastewater and / or fumes from production in the agri-food and hospitality sector
- preparation of the documentation for the issue of A.U.A. (Single Environmental Authorization)
- analysis and management of environmental risk
- assessment of the environmental impact for the installation of new agri-food production facilities
Training
- training activities for food personnel (HACCP course)
- food and food risk
- environmental safety
- food labeling
- distance learning through an e-learning platform for HACCP courses, Workers’ Health and Safety Courses, Labeling, Regulations, etc.
Management Consulting
- food companies management
- company production and logistics
- Quality management
- Temporary management*
*We assist companies by holding interim management positions (for example in the case of certification process, company reorganization, start-up and testing of a new production line, homologation of the plant as copackers of important brands and/or training, internal staff support) for obtain assignments for various corporate functions including:
• Plant manager
• Production manager
• Responsible for quality assurance
• Quality control manager
• Head of the Internal Analysis Laboratory
Research and development
- Solutions for the improvement of flavoring and texture
- Microbiological analysis and operational solutions for improving shelf-life
- New formulations and ingredients (conventional, dietary and health foods)
- Agro-industry sector projects