The HACCP system (Hazard Analysis & Critical Control Point) is a self-check system, the result of accurate teamwork identifying possible risk factors (in each single phase of production) that could lead to health problems for the consumer (i.e. "Hazard Analysis").
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CSQA CERTIFICATO
CERTIFICATE N. 2336
WE HEREBY CERTIFY THAT THE HYGENICAL CONTROL MANAGEMENT SYSTEM OPERATED BY
Consorzio Latterie Sociali Mantovane S.c.a r.l.
Viale della Favorita, 19 - 46100 MANTOVA
OPERATIVE UNITS
Viale della Favorita, 19 - 46100 MANTOVA
IS IN COMPLIANCE WITH THE DOCUMENTS:
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CODEX ALIMENTARIUS (-FAO/OMS-), COMITEE ON FOOD HYGENE BASIC TEXTS (1997) "HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION", ALINORM '97/13a, APPENDIX II |
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UNI 10854: 1999 |
FOR THE FOLLOWING ACTIVITIES
EA: 03
Stagionatura, porzionatura e confezionamento di Parmigiano Reggiano D.O.P. e Grana Padano D.O.P.
THE USE AND THE VALIDITY OF THE CERTIFICATE SHALL SATISFY THE REQUIREMENTS OF THE RULES FOR THE CERTIFICATION OF COMPANY HYGENICAL CONTROL MANAGEMENT SYSTEM
FIRST ISSUE: 14 maggio 2004
CURRENT ISSUE: 14 maggio 2004 |
