Food Safety and Quality

With the term ‘Food Safety’ it is intended a normative and sanitary ambit that comprehends a series of new practices and rules that have the purpose of ensuring the quality of the food product bought from a citizen-consumer. Indeed, under this optic the food product must be consumed in a healthy way, must be hygienic and risk-free.

The guide line of this challenge, which is addressed to the companies, indicate how to manage the production process of the food in each of its phases. From the field to the kitchen-table: from the harvest to the raw material’s operation, from the transformation and conservation, to the transport and lastly to the distribution.

The consumers that are taking always more into consideration this problematic in the selection of their food are in significant growth. Indeed, these are always more inclined in purchasing and consuming more sustainable, healthy, and certified products.

The reliability of the product must be guaranteed in order to enable the consumer to retrace the productive process taken by the food he is consuming.
In this way, it is fundamental the activation of a control chain that ensure the conformity and healthiness of the products, to reduce risks and to safeguard the consumers.

The Food Safety is a red line that unifies and links all the agri-food’s value chain and is considered not only a necessary standard, but especially an innovative, distinct and more valuable factor.