Great attention to food safety
Frigovicenza is aware of the importance of offering their customers flawless products from the point of view of quality and healthiness.For this reason the company has implemented a "Food Safety Management System" based on the principles of the Codex Alimentarius and the HACCP system.
• Autorizzazione sanitaria ULSS 8 Berica - Vicenza n. 050ND01971 •
The company also carries out continuous microbiological analyses on products and environments, supported by an external accredited laboratory which is entrusted with further checks, to ensure adequate and effective supervision and monitoring of production processes.
The ice cream produced industrially in Italy is a food whose quality and safety is guaranteed by the choice of excellent raw materials and by one of the most advanced technology in the world.
The Italian Control Systems are at the forefront in Europe. Since 1993, in the absence of specific legislative indications, the ice cream industries have autonomously given themselves a sort of code of self-disciplined production to protect the quality and safety of the ice cream production. The code is constantly updated and is still in force.
In 1997 the company introduced a new set fo principles, the so called HACCP principles (Hazard Analysis and Critical Control Points - Risk analysis and critical control points). It is a form of preventive control of the critical points of the production process, in order to eliminate any risks concerning microbial contamination.
In 2005 the new regulations on traceability came into force, which allow us, in the event of any problem, to trace any batch of raw materials used for a specific product.
In 2006 the health and hygiene legislation was renewed with the introduction of the EU regulations of the so called "hygiene package" which standardize the safety requirements of food products throughout Europe.
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