Food Safety
Tossini considers the policy of quality as the main tool for managing its food safety management system with a view to continuously improving performance.
The management team is committed to defining the goals for maintaining and improving the safety, legality and quality of the products that it produces.
The goals defined are duly documented, communicated to the staff and monitored on a three-monthly basis to ensure they are understood and supported at all levels of the company.
As a result, we commit daily to:
- guaranteeing constant improvement of a culture of quality through the involvement of all the staff;
- tackling the topic of quality and food safety with renewed commitment, both from a strategic and operational standpoint to improve the quality of the products and services offered and to reinforce and increase market penetration;
- ensuring a code of conduct that respects the rights of the worker and the consumer to its own staff and the consumer;
- increasing the level of guarantee of the hygienic-sanitary quality of production and of safety in the work place and management of emergencies, food defence and authenticity of raw materials;
- identifying and applying the essential principles of food hygiene, especially with regard to in-house activities and products, and managing and maintaining a self-checking system based on the HACCP method; the HACCP methodology must also be used to assess and manage the risk of allergens in order to guarantee correct communication to the consumer;
- operating as defined for the purposes of guaranteeing the wholesomeness, quality and legality of the products produced, plus guaranteeing the absence of genetically modified raw materials, and the relevant traceability and re-traceability;
- developing a better awareness among suppliers of how to maintain and improve the requirements for wholesomeness, quality, legality and absence of genetically modified organisms in the products supplied;
- operating and raising the awareness of all the operators about the effect that the company may have on the environment through its activities (waste management, discharges, energy consumption);
- raising the awareness of all the staff about environmental, safety and ethical problems and the importance of every individual’s contribution with the aim of improving the overall safety conditions in the work place and the company’s environmental efficiency.
