Safety and quality
Safety and quality for the production of Provolone Valpadana DOP: for those of us who are concerned about our health
What do we think is the quality of this product?
His kindness, without doubt, nutritional capacity, that we, as consumers, value ourselves very much, but we also doubt the safety and quality in the manufacturing process processing, which means hygiene and health for all of us.
Ultimately, what we want is that what we have is very good, in clean environments, by expert people, capable of capturing and preventing all possible contaminations.
The EU's commitment
It's been years since the European Union made food safety one of its cruzadas and why my member states converted into a single unity with the aim of guaranteeing their citizens against altered food and bad hygiene .
Health protection in the first place, declare the different regulations, the food codes, the regulations of good hygiene habits, this question has been fully understood by you Consorzio Tutela Provolone Valpadana.
The producers
This is how they ask and all the operators of the factories of these and those who have not yet placed their part in the Provolone Valpadana they have declared war on the possible health dangers who also involuntarily create decompensations in this matter and sometimes risk our health.
The key is the responsibility of each person who produces, handles, transports and packages Provolone Valpadana.
Thanks to Europa for its precepts over the past few years, these people know how to do it, because they have more than one adhered to a work program that teaches them to avoid dangerous mistakes and guarantee safety and quality.
The most important of all is the HACCP system, an acronym that can impress non-navigators, but is well known to people who work on food plants and that teaches them to recognize all the cases and moments in which, in each case, this could be overshadowed and the seriousness of the risk that This can happen.
The regulations
There are rules like the HACCP manual which indicate how to make each piece of this product “trazable”, so that it can be rebuilt at all stages, from the point of view of the purchase, wait until you know what it is, so that the indices of possible worse ones will not be missed .
With these guides, how can you stay calm?
More to rest assured, because, at the end of the day, you must know with certainty where and how to prevent any criticism, who makes Provolone Valpadana is not free from frequent, implacable inspections.
At the same time, “self-control” and “comprobations” (also official, by part of the competent bodies that certify the quality) are words of order for those who want to act properly.
Now whoever makes Provolone Valpadana has an important guide available: the “Manual of the correct operating procedure” which explains how to make a healthy and healthy product.
