Burro De Paoli

"Over time we have created a group of highly motivated collaborators to guarantee food safety. Getting a better and safer product is the daily commitment. Our procedures, provided for in the ISO 9001: 2008 quality management systems and international standards for food safety brc and ifs, provide for controls along the entire production process, starting from the receipt of raw materials, up to distribution. of the finished product. On average, in a year we carry out more than 22,000 analyzes on incoming raw materials, more than 25,000 during the manufacturing processes, more than 65,000 on the finished product, as well as a continuous control of the commodity parameters. The application of the HACCP system allows to minimize the possibility of microbiological, chemical and physical contamination of the product, through a careful study of the entire production cycle and the application of advanced technologies. On each raw material and during the phases of the production process, the quality control carries out samples on which chemical, microbiological and organoleptic analyzes are performed. It is not enough. We want to guarantee our loyal consumers that the goodness of our butter is always the way we want it. This is why we have extended the sharing of our objectives to all suppliers who are committed to us in adopting a rigorous disciplinary which provides for a tight system of controls and verifications. Self-control is strict and total throughout the supply chain to guarantee, according to defined processes, the best organoleptic characteristics and the safest hygienic guarantees of all our products. Controls in production are accompanied by tests during the conservation of the finished product, to verify that the shelf-life that is given is adequate. These tests are carried out in normal storage conditions and in conditions of thermal ""stress""."