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Our accreditations: |
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In order to satisfy its customers, Boni Inc. checks daily the production process: everything, from the production to the post-selling service, must follow high qualitative standards.
Boni Inc.’s high-quality products are the result of a specific monitoring activity on each pack, that is carried out by means of innovative and worldwide-recognized instruments. |
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H.A.C.C.P.
(Hazard Analysis and Critical Control Point) |
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The adoption of the H.A.C.C.P. System within the European legislation with respect to food’s hygiene prompted a significant change in the idea of food healthiness, for both firm and health authorities. Hygienic inspections are carried out by means of a systematic check on the whole productive process; the producer holds the main responsibility for the security of food products and for their working process |
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The IFS and BRC standards require the following characteristics: |
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definition and adoption of a H.A.C.C.P system, following the principles of the Codex Alimentarius; |
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adoption of a quality system, on the basis of the features required by ISO 9001:2000 regulation; |
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periodical check on the working environment’s standards, such as perimeters and surfaces, flow of products, walls, floors, ceilings and air parts, services, personnel’s equipment, direct or cross contamination risk, sanitization and cleaning systems/equipments, transports; |
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definition and application of methods for regular checks on the products: methods of projecting and developing products, materials for packaging, analysis of the product, methods of confinement, stock rotation, systems to check the presence of foreign bodies, procedures used to issue products, running of uncertified products; |
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definition and application of methods of control on working processes: running of process’ parameters, controls on weight, validation of plants and processes, third-party processes; |
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settlement and application of methods for staff conditions: staff hygiene conditions, medical controls, uniform requirements and training. |
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