Safety and quality
Safety and quality for the production of Provolone Valpadana DOP: for those of us who care about our health
What do we think the quality of a cheese is?
His goodness, certainly, the nutritional capacity, which we, as consumers, value so much, but certainly also the safety and quality of the process of processing, which means hygiene and health for all of us.
In short, what we want is that the cheese we eat is made well, in clean environments, by expert people, capable of quickly identifying and counteracting all possible pollution.
The EU's commitment
The producers
This is how the cheesemakers and all the dairy workers and those who put their own effort into the product up until the sale. Provolone Valpadana they have declared war on possible health and hygiene dangers that even involuntarily could create imbalances in the cheese and perhaps risks to our health.
The key lies in the responsibility assumed by each person who produces, handles, transports and packages Provolone Valpadana.
Thanks to Europe and its precepts, these people have known how to do it for years, because they have embraced more than one work program that teaches how to avoid dangerous errors and guarantee safety and quality.
The most important of all is the HACCP system, an acronym that may shock the uninitiated, but is well known to those who work in food factories and which teaches how to recognise all the cases and moments in which, in any job, the cheese could be spoiled and the seriousness of the risk that this could happen.
The regulations
Then there are regulations such as the HACCP manual which indicate how to make each piece of cheese “traceable”, so that all the stages can be reconstructed backwards, from the shopping counter to the milk with which it was made, so as not to lose any clues of any faults.
With these guides, how can you not be at ease?
More than calm, because, if you look closely, in addition to knowing with certainty where and how to prevent any criticality, those who make Provolone Valpadana are not spared from frequent and impracticable inspections.
So “self-control” and “verifications” (even official ones, by competent bodies that certify quality) are watchwords for those who want to do well.
And now those who make Provolone Valpadana have an important guide available: the “Manual of correct operating practices”, which explains how to produce a healthy and wholesome cheese.
