HACCP ( Hazard Analysis and Critical Control Points )

Person in charge: Stefano Adami

Two specific protocols have been developed

  1. for the food transport activity
  2. for the tank wash and sterilization activity

Adami, thanks to extensive experience and in-depth specialization in handling liquid foodstuffs, has been able to develop a set of procedures designed to prevent any possible contamination of foodstuffs.
The goal of the corporate self-control system is to:

  • Prevent, eliminate or reduce to a safe level the potential danger that the foods being transported may become harmful to consumer health
  • Carry out the activity in total compliance with hygiene standards for foodstuffs

To this end every phase of the company activity potentially critical for foodstuff safety has been identified and preventive measures and safety procedures have been forecast, written and implemented.